why make this recipe
Grandma’s Famous Sweet Potato Butter Cake is not just a dessert; it’s a warm hug on a plate. This cake combines the rich sweetness of sweet potatoes with a soft, buttery texture that melts in your mouth. It’s perfect for family gatherings, holiday celebrations, or simply to enjoy with a cup of tea. The delightful flavors of cinnamon and nutmeg add comfort, making it a favorite for many. Plus, it’s easy to make and perfect for bakers of all levels!
how to make Grandma’s Famous Sweet Potato Butter Cake
Ingredients :
- 1 cup mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed sweet potatoes and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add this dry mixture to the sweet potato mixture, alternating with milk, until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
- Once the cake is done, allow it to cool for a few minutes in the pan. Then drizzle the glaze over the warm cake.
- Let the cake cool completely before serving.
how to serve Grandma’s Famous Sweet Potato Butter Cake
This cake can be served plain or loaded with the sweet glaze on top. It’s delicious on its own but pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Slice it into squares and present it on a beautiful platter for a family gathering. It’s also great for coffee breaks or dessert after a meal.
how to store Grandma’s Famous Sweet Potato Butter Cake
To store the cake, allow it to cool completely. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Just wrap the cake securely and freeze it. When ready to serve, thaw it in the fridge overnight.
tips to make Grandma’s Famous Sweet Potato Butter Cake
- Make sure your sweet potatoes are well-cooked and mashed smoothly for the best texture.
- If you want a bit more sweetness, you can increase the sugar slightly.
- Use fresh spices for a stronger flavor.
- For a little crunch, consider adding chopped nuts like pecans or walnuts to the batter.
variation
You might want to try adding chocolate chips for a sweeter twist or experimenting with different spices, like ginger or allspice, to change the flavor profile. Another option is to use pumpkin puree instead of sweet potatoes for a different kind of cake.
FAQs
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before adding them to the batter.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it properly, and it will taste just as delicious the next day.
Grandma’s Famous Sweet Potato Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed sweet potatoes and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry mixture to the sweet potato mixture, alternating with milk, until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
- Once the cake is done, allow it to cool for a few minutes in the pan, then drizzle the glaze over the warm cake.
- Let the cake cool completely before serving.
