Hi, I’m Camila. I bake this for family nights. Think sweet potato recipes that feel like home. Grandma’s sweet potato cake stays tender. A classic sweet potato cake recipe with a butter kiss. My sweet potato butter cake recipe is simple. This traditional sweet potato dessert tastes like fall. A homemade sweet potato cake. An irresistible sweet potato cake.
Table of Contents
- 1) Key Takeaways
- 2) Easy Grandma’s Sweet Potato Butter Cake Recipe
- 3) Ingredients for Grandma’s Sweet Potato Butter Cake
- 4) How to Make Grandma’s Sweet Potato Butter Cake
- 5) Tips for Making Grandma’s Sweet Potato Butter Cake
- 6) Making Grandma’s Sweet Potato Butter Cake Ahead of Time
- 7) Storing Leftover Grandma’s Sweet Potato Butter Cake
- 8) Try these Dessert next
- 9) Grandma’s Sweet Potato Butter Cake
- 10) Nutrition
1) Key Takeaways
I bake this at home and I share it on Camila Cooks at https://www.camilacooks.com. The crumb turns soft and tender. The glaze sinks in and leaves a light shine. The flavor leans warm with cinnamon and nutmeg. Two words in my notes read sweet potato recipes sweet potato recipes. I stand by that. The cake works for Sunday dinners and birthdays. The steps feel calm and friendly. You and I can pull it off without stress.
The batter starts with butter and sugar. Eggs give lift. Mashed sweet potato adds body and color. The smell during baking reminds me of my grandma’s kitchen. I hear quiet laughter and the clink of plates. I touch the pan and feel gentle heat. I test with a toothpick and breathe out when it comes out clean. The world slows. The table calls.
We slice while it rests. The glaze lands in tiny wells and sets. Each bite tastes balanced and cozy. You get spice and sweet in equal measure. Kids love it. Grownups ask for seconds. I write this with buttered fingers and a happy grin. Camila wrote it. You will taste it. We will make it again.
2) Easy Grandma’s Sweet Potato Butter Cake Recipe
Easy starts with clear steps and a short list. I use pantry butter sugar eggs flour and mashed sweet potato. I keep the mixer nearby and a rubber spatula ready. The goal stays the same make a cake that fits in your week. I whisper sweet potato recipes again because it belongs here. I say sweet potato recipes once more since people search that term and this cake earns it. The method fits busy nights and calm weekends. The result tastes like care.
I cream butter and sugar until pale and fluffy. I add eggs one by one. I fold in mashed sweet potato. The batter turns smooth and thick. I add the dry mix in light thirds with milk between. The bowl smells like spice and warmth. I scrape the sides so no dry bits hide. The pan waits greased and lightly floured. No guesswork no rush.
We bake until the top springs back. The glaze sits on the stove and hums. Once the cake leaves the oven I poke gentle holes and spoon warm syrup across the surface. The syrup finds paths and soaks. This part feels fun. Short work big payoff. If you like sweet potato dishes you will smile here. The kitchen looks tidy. The sink holds few bowls. Clean up stays kind.
3) Ingredients for Grandma’s Sweet Potato Butter Cake
Unsalted butter Soft butter gives lift and flavor. I beat it until airy so the crumb stays light. Cold butter will not mix well so I bring it to room temp before I start.
Granulated sugar I mix sugar with butter until the grain feels fine. This step traps tiny pockets of air. The bake turns even. The crust gets a soft golden tone.
Eggs I add eggs one at a time. The batter stays smooth and glossy. Each egg sets structure and keeps the crumb tender. I scrape the bowl between eggs.
Vanilla extract A small spoon of vanilla softens the edges of spice and sweet. The aroma rounds the whole cake. The scent feels like comfort.
Mashed sweet potatoes This is the heart. I roast or steam and then mash until smooth. The mash brings color body and quiet sweetness. It keeps the cake moist and rich.
All purpose flour I sift the flour with the leaveners. The sift removes clumps and spreads the rise. A level scoop keeps the texture right.
Baking powder and baking soda This pair lifts the batter. The crumb opens but stays tender. A small measure goes a long way here.
Salt A pinch helps sweetness make sense. The spice steps forward. The finish tastes clear not flat.
Cinnamon and nutmeg Warm spice works with sweet potato. The cake smells like fall and cozy mornings. The flavor stays gentle not loud.
Milk or buttermilk Liquid loosens the batter and adds tenderness. I pour it in between the flour additions. The mix stays smooth and easy to spread.
Butter glaze I simmer butter sugar and water then finish with vanilla. The syrup soaks into the warm cake and sets with a soft shine. This makes the crumb taste extra lush.
4) How to Make Grandma’s Sweet Potato Butter Cake
Step 1 Heat the oven to 350 F. Grease and flour a Bundt pan or a nine by thirteen pan. Set the pan near the mixer so the batter moves fast and clean.
Step 2 Beat butter with sugar until light. The mix should look pale and fluffy. This makes the crumb tender and soft later.
Step 3 Add eggs one at a time. Mix until smooth after each addition. Stir in vanilla. The batter should look glossy and even.
Step 4 Fold in the mashed sweet potatoes. The color shifts to warm orange and the bowl smells like home. Keep the texture smooth.
Step 5 Whisk flour baking powder baking soda salt cinnamon and nutmeg. Add the dry mix in thirds with milk in between. Mix until just combined. No streaks no overmix.
Step 6 Scrape the batter into the pan. Smooth the top. Bake until a toothpick comes out clean. The top should spring back to a light touch.
Step 7 Simmer the glaze for a few minutes. Poke the warm cake with a skewer. Spoon the glaze over the surface. Let it soak and cool before slicing.
5) Tips for Making Grandma’s Sweet Potato Butter Cake
Use room temp butter for better creaming. Cold butter fights you and leaves lumps. Soft butter blends fast and traps tiny air. That gives a light crumb and a smooth top.
Roast the sweet potatoes for deeper flavor. The natural sugars wake up in the heat. The mash turns sweet and silky. If you need speed steam and mash. The cake still tastes great.
Grease every ridge of a Bundt pan. A light dusting of flour helps release. Tap out extra flour so you do not get white patches. For flat pans line with parchment and lift by the edges.
For search and flavor drop in one of these phrases once classic sweet potato cake recipe sweet potato butter cake recipe or homemade sweet potato cake. Use what fits your voice. Readers will find you and get the cake they want.
6) Making Grandma’s Sweet Potato Butter Cake Ahead of Time
I bake the cake the day before dinner and the crumb turns even better by morning. Rest time lets the glaze spread and settle. The texture feels plush. The slice stays neat and tidy. The flavor rounds out in a calm way that I love.
For make ahead I wrap the cooled cake in parchment and then in foil. I leave it at room temp if the kitchen stays cool. If the room runs warm I chill it and bring it back to room temp before serving. The glaze stays shiny and soft.
When planning a menu I pair this with coffee and a bowl of berries. The plate looks bright. The table feels easy and warm. If your guests love sweet potato dessert ideas this bake checks that box with no stress.
7) Storing Leftover Grandma’s Sweet Potato Butter Cake
Leftovers keep well. I wrap slices snug in parchment then place them in an airtight box. The cake rests on the counter for a day or two. For longer storage I chill it. The crumb stays tender after a short rest back at room temp.
For freezing I double wrap and label with the date. I thaw on the counter until soft to the touch. A light warm up brings back the fresh bake feel. The glaze shines again and the spice reads bright.
If you pack lunch this cake fits. Add a slice with fruit and a small yogurt. It travels well and tastes like a small win at noon. Fans of easy sweet potato bakes will nod here. Simple steps give steady payoffs.
8) Try these Dessert next
9) Grandma’s Sweet Potato Butter Cake
Sweet Potato Recipes Grandma’s Butter Cake You Will Crave
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups mashed cooked sweet potatoes
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup whole milk or buttermilk
- Butter Glaze
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Heat oven to 350°F 175°C. Grease and flour a Bundt pan or a 9 by 13 inch pan.
- Cream butter and sugar until light. Beat in eggs one by one. Stir in vanilla.
- Blend in mashed sweet potatoes until smooth.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Add dry mix to the bowl in thirds, alternating with milk. Mix just to combine.
- Scrape batter into the pan. Bake 50 to 60 minutes until a toothpick comes out clean.
- Make the glaze. Simmer butter, sugar, and water for 2 to 3 minutes. Take off heat and stir in vanilla.
- Poke the warm cake all over. Spoon glaze on top so it sinks in. Cool, then lift from the pan or slice in the pan.
10) Nutrition
Serving size one slice. Calories about 410. Sugar about 38 g. Sodium about 210 mg. Fat about 18 g. Saturated fat about 11 g. Carbohydrates about 59 g. Fiber about 2 g. Protein about 5 g. Cholesterol about 90 mg. Values vary by brands and swaps. I share this as a friendly guide. Eat what feels good and enjoy every bite.
Credits and contact Camila at Camila Cooks at https://www.camilacooks.com. Search terms included Grandma’s sweet potato cake irresistible sweet potato cake and traditional sweet potato dessert once each so readers find what they need fast.
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