There’s something soul-soothing about a cake that feels like a warm hug from Grandma’s kitchen. If you’re craving a dessert that blends comfort, history, and unbeatable flavor, Grandma’s Famous Sweet Potato Butter Cake is your answer. This moist, dense, and deeply aromatic cake brings together the natural sweetness of sweet potatoes, the richness of butter, and a medley of cozy spices. In this step-by-step guide, we’ll walk you through everything you need to know to recreate this family heirloom — no matter your baking experience.
Why Sweet Potatoes Belong in Cake
Sweet potatoes aren’t just for casseroles. When used in baked goods, they lend moisture, subtle sweetness, and a hearty texture that’s unmatched by any other root vegetable. They’re also packed with fiber, vitamins A and C, and antioxidants. If you’re curious about the nutrition side of sweet potatoes, the USDA FoodData Central offers a detailed breakdown.
Ingredients You’ll Need
To get the authentic flavor of Grandma’s original recipe, skip the shortcuts and start with fresh ingredients. Here’s what you’ll need:
- 2 large sweet potatoes (roasted or boiled, then mashed)
- 1 cup unsalted butter, softened
- 1 cup white sugar + ½ cup brown sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder + ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground clove
- ½ cup buttermilk (or milk with 1 tbsp lemon juice)
Tip: For a visual spin on sweet potato recipes, check out this Sweet Potato Cornbread — it’s another family favorite on QuicklyTaste that complements this cake beautifully.
Prepping the Sweet Potatoes
Start by thoroughly washing and peeling your sweet potatoes. Cut them into chunks and either boil or roast them. Roasting helps concentrate flavor and reduce water content, which is great for baking. Once soft, mash them until creamy — a handheld mixer works well for this. Let them cool completely before adding to the batter. If you’ve ever wondered whether to soak sweet potatoes before using them, here’s the deal: soaking is helpful when frying or baking whole slices to remove starch, but in this cake, it’s not necessary since we’re mashing them.
Mixing the Batter
Cream together your softened butter and sugars until the mixture is pale and fluffy. This step is crucial for a light crumb. Add in the eggs one at a time, beating well after each. Stir in the mashed sweet potatoes and vanilla extract. In a separate bowl, sift the flour, baking powder, baking soda, and spices. Add the dry mix to the wet ingredients gradually, alternating with buttermilk. Be careful not to overmix — stop as soon as it’s smooth.
If you’re new to baking with sweet potatoes, this guide from Serious Eats gives excellent insights into moisture levels, substitutions, and why they’re such a magic ingredient in cakes.
Baking the Cake
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan or two loaf pans generously. Pour the batter in, tapping the pans gently to release any air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack. Let it cool completely before slicing — if you can resist the smell that long!
Pro Tip: While your cake bakes, explore a related Southern classic like this Ruth Chris Sweet Potato Casserole — it’s an incredible dish for the holidays and makes the perfect pairing on a dessert table.
Finishing Touches: Glaze or Go Bare?
While this cake is flavorful enough to enjoy on its own, a drizzle of glaze can elevate it even further. Consider a simple brown sugar glaze: melt ½ cup butter with ½ cup brown sugar and 2 tablespoons milk. Simmer for a minute, then whisk in 1 teaspoon of vanilla. Drizzle it warm over the cooled cake for a shiny, rich finish. You can also dust with powdered sugar or serve with a scoop of vanilla ice cream. If you’re baking for the holidays, top with crushed candied pecans or a bourbon glaze to add a festive flair.
How to Serve It
This cake is ideal served warm or at room temperature. Slice it thick and pair with:
- Fresh whipped cream or vanilla bean ice cream
- A mug of spiced chai or strong black coffee
- A dollop of sweetened mascarpone or cream cheese spread
For brunch lovers, a slice of this cake can be the sweet note after a savory Southern breakfast. It’s even great as an afternoon snack — comforting, filling, and just sweet enough.
Storage and Freezing Tips
To keep your sweet potato butter cake moist and fresh:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days if your kitchen is warm.
- To freeze, wrap slices individually in plastic wrap and place in a ziplock bag or airtight container. Freeze for up to 3 months.
When ready to eat, just thaw at room temperature or pop a slice in the microwave for 20 seconds. You’ll be surprised how well this cake retains its softness and flavor even after freezing.
Frequently Asked Questions
Soaking is commonly done to remove excess starch, especially when frying or roasting sweet potato slices. It helps crisp them up and prevents sogginess. However, for this cake, where the potatoes are boiled or roasted and then mashed, soaking isn’t necessary and could even water down the flavor.
Despite being used interchangeably in many American recipes and grocery stores, yams and sweet potatoes are not the same. Sweet potatoes have a smooth skin and moist, sweet orange flesh, while true yams (more common in parts of Africa and Asia) have rough, bark-like skin and are much starchier and drier. For this recipe, you want the vibrant, sweet orange-fleshed sweet potato, not a yam.
A Sweet Slice of Tradition
There’s something deeply meaningful about reviving a recipe passed down through generations. Grandma’s Famous Sweet Potato Butter Cake isn’t just a dessert — it’s a memory, a comfort, and a celebration of the timeless flavors that bring us together. Whether it’s for Thanksgiving, a Sunday family dinner, or just because you’re craving something cozy, this cake hits every nostalgic note.
Give it a try and make it your own. Swap in maple syrup for a different twist, or add a handful of chopped pecans for texture. However you make it, one thing’s for sure: it’s going to feel like a warm hug from Grandma herself.