Grandmas Famous Sweet Potato Butter Cake Recipe That Melts in Your Mouth

Is this the same Grandmas Famous Sweet Potato Butter Cake your grandma made for the holidays? Mine is and every time I bake it, I see my mother again, still in her scrubs, exhausted but smiling She was holding my hand and we went into the kitchen and I was happy because I knew, despite my young age, that we were going to bake a delicious dessert.

pulling butter from the fridge and letting me mash sweet potatoes at the counter. That kitchen was our pause button. This isn’t just an old fashioned sweet potato cake. It’s our Southern sweet potato pound cake wrapped in memory and warmth.

Sweet Potatoes, Butter, and a Kitchen That Never Slept

• roasted sweet potatoes, warm spices, and this moist sweet potato butter cake that feels like Sunday comfort in every slice.
• no frosting fuss, just a homemade holiday cake recipe that fills the house with the scent of easy Thanksgiving desserts.

The Ingredients Grandmas Famous Sweet Potato Butter Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 1/2 cups mashed cooked sweet potatoes
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Stuffani’s Pantry Truth
Sweet potatoes taste best when roasted, not boiled. Roasting deepens the natural sugars and makes the final cake richer, with a silkier texture. My mom always said, “If you’re going to do it, do it right.” I still hear her every time I crank up the oven.

Instructions Grandmas Famous Sweet Potato Butter Cake

Step 1: Cream the butter and sugar
In a large bowl, beat the softened butter with sugar until fluffy.

Stuffani’s Advice
Don’t rush this part. This isn’t just creaming it’s setting the tone. My mom called this “beating in the air,” and she’d let me watch the color change, knowing that lighter meant softer.

Step 2: Add the eggs and sweet potatoes
Mix in the eggs, one at a time. Then stir in mashed sweet potatoes and vanilla.

Stuffani’s Memory
The first time I made this cake alone, I used canned yams. It worked, but it wasn’t the same. Fresh roasted sweet potatoes still warm is the heartbeat of this recipe.This Southern peach buttermilk cake uses the same loving rhythm. Stir slow. Let it come together.

Step 3: Mix the dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, and all the spices.

Stuffani’s Tip
Measure with intention. My mom always said, “Baking’s not like cooking. Your heart still leads but your hands need to be exact.” And she was right.

Step 4: Combine and finish
Add dry ingredients to the wet, alternating with milk. Start and end with the dry. Mix gently.

Stuffani’s Whisper
That final fold feels like a moment. This isn’t just any moist butter cake recipe it’s one that holds your hand as you make it. Soft, steady, and not to be rushed.

Step 5: Bake and breathe
Pour into a greased bundt or loaf pan. Bake at 350°F (175°C) for 55–65 minutes. Toothpick comes out clean? It’s ready.

Stuffani’s Secret
I always sit near the oven while it bakes. Not to watch it rise but because that smell brings back everything: mismatched plates, second helpings, and that tiny kitchen where I learned more than just how to cook.

You can serve it warm with a glaze or plain like my mom did. Just slice, share, and savor it slow. If you love old-fashioned texture, this one’s got that same comforting crumb that keeps its shape and steals the show.

Variations and Tips for the Perfect Sweet Potato Butter Cake

Variations of Grandmas Famous Sweet Potato Butter Cake You’ll Love

• Classic Butter Glaze :That simple vanilla glaze? It’s how my mom finished it every time no fuss, just shine.

• Brown Butter Pecan Glaze :Toast pecans in browned butter. Drizzle warm. It turns this into one of those Southern comfort seafood dishes but sweet.

• Maple Bourbon Glaze : Warm, rich, and a little grown-up. It’s what I serve when dinner feels like a restaurant-style night at home.

• Mini Loaves or Cupcakes : I bake these in mini pans during the holidays. They’re easy to share, just like my juicy pineapple heaven cake.

Stuffani’s Note
I learned these variations the same way I learned to cook with what I had. One time I swapped glaze for brown sugar crumble. My daughter still asks for it that way. This cake bends and stretches for you.

Tips for the Perfect Moist Texture

• Roast your sweet potatoes : Don’t boil them. Roasting keeps them dense and full of flavor. My mom used to say, “If it smells like caramel, it’s ready.”

• Use room-temp butter and eggs : Cold ingredients make the batter stiff. Let everything rest first it’s like giving the cake a head start.

• Buttermilk + baking soda : This combo lifts the crumb and keeps it soft. Like the secret behind my strawberry Italian cream pound cake.

• Swap in brown sugar : Half brown, half white gives moisture and deeper flavor. That warm note you taste? It’s not just cinnamon it’s the sugar too.

Stuffani’s Whisper
I made every mistake so you don’t have to. Overbaked, under-mixed, forgot the salt once (never again). These little habits? They’re why this cake comes out soft every time. It’s my favorite of all my easy dinner recipes for families because sometimes dessert is the best part.

Troubleshooting & Smart Swaps from My Southern Kitchen

Common Problems & Fixes

Stuffani’s Tip
Don’t panic over a cracked top or a sinking middle. My mom always said, “It still feeds the heart.” But if you’re baking this sweet potato cake from scratch for a holiday table, these tips will help you keep it just right.

Nutrition and Substitution Options

Stuffani’s Whisper
This cake’s meant to welcome everyone to the table. I’ve made it dairy-free for a neighbor, gluten-free for my sister, and lighter for my husband’s new year kickstart. Whatever version you choose, it’s still that easy sweet potato dessert recipe that wraps around you like home.

Storage, Freezing And Serving Suggestions

How to Store and Reheat Grandmas Famous Sweet Potato Butter Cake

Room temp : 3–4 days sealed tight in foil or a cake keeper.
Fridge : I keep it up to a week wrapped well and glaze untouched.
Freezer : I wrap slices in wax paper, then freeze. That’s how I pack some for my daughter’s dorm visits.
Reheat: Quick microwave, low power, then a fresh spoon of glaze over the top.

Stuffani’s Note
I used to freeze whole cakes. But I learned the hard way individual slices save the texture and make it feel fresh every time. This tip’s helped keep my Sweet Potato Pound Cake Recipe ready for unexpected company or late-night cravings.

What to Serve with Grandmas Famous Sweet Potato Butter Cake

• Best pairings? : Try butter pecan ice cream or softly whipped cream. That’s how we served it after church no fuss, just sweetness.

• Drinks I love : A mug of chai, cinnamon-spiced tea, or even dark roast coffee with maple syrup stirred in. That’s fall baking with sweet potatoes done right.

• For occasions : Thanksgiving, Christmas, or one of those Sunday dinners that stretches until sunset. I’ve even served it at potlucks alongside this Rich buttery cake with Southern flair. .

Stuffani’s Whisper
Don’t overthink it. Homemade holiday cake recipes don’t need fancy sides. They just need a room full of people who’ve waited all year for that first bite.

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FAQ Grandmas Famous Sweet Potato Butter Cake

Conclusion Grandmas Famous Sweet Potato Butter Cake

• Some recipes stay with you because they fed more than hunger.
• This sweet potato butter cake carried my family through tired nights and full holidays.
• Bake it once, and you’ll feel what I mean.
• Keep it close it’s more than dessert. It’s a tradition waiting to be yours.

Grandmas Famous Sweet Potato Butter Cake Recipe That Melts in Your Mouth

• Author: Stuffani Borjat
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 bundt cake (10–12 servings)
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Print Recipe

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Description

Moist, buttery, and warmly spiced Grandma’s Famous Sweet Potato Butter Cake brings comfort straight from the oven. It’s a fall and holiday favorite passed down through generations.

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Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 1/2 cups mashed cooked sweet potatoes

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 teaspoon vanilla extract

1/2 cup whole milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each.

4. Stir in mashed sweet potatoes and vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.

6. Add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry.

7. Pour batter into prepared pan. Smooth top evenly.

8. Bake for 55–65 minutes or until a toothpick comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

Use roasted sweet potatoes for deeper flavor.

Wrap slices tightly for freezer storage up to 3 months.

Top with brown butter pecan glaze for a holiday twist.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: Grandma’s Famous Sweet Potato Butter Cake, sweet potato dessert, fall baking, holiday cake, moist butter cake recipe, Southern pound cake, easy sweet potato cake