Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, tube pan, or a 9×13 baking dish.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale—about 3–5 minutes.
Step 4: Add Eggs and Sweet Potatoes
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Then add the mashed sweet potatoes and beat until smooth and fully incorporated.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter-sugar mixture, alternating with buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract. Mix gently, just until combined—do not overmix.
Step 7: Bake the Cake
Pour the batter evenly into the prepared pan. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Check around 60 minutes to prevent overbaking.
Step 8: Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar, or drizzle with glaze if desired.
Variation
Sweet Potato Pecan Cake: Add 1 cup chopped toasted pecans into the batter for a nutty crunch.
Spiced Butter Cake: Boost the spice with an extra pinch of cloves or allspice.
Sweet Potato Cream Cheese Swirl: Swirl in a ribbon of sweetened cream cheese before baking for extra richness.
Gluten-Free: Use a gluten-free 1:1 baking flour blend without changing the measurements.
Serving Suggestions:
Serve plain or lightly dusted with powdered sugar
Add a dollop of whipped cream or scoop of vanilla ice cream
Drizzle with homemade caramel sauce
Pair with coffee, spiced tea, or a glass of cold milk
Tips:
Use fresh sweet potatoes instead of canned for a naturally sweet and vibrant flavor.
Don’t skip the buttermilk—it helps create the tender crumb.
Let the cake cool fully before adding any glaze or powdered sugar to prevent melting.
Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
Conclusion
Grandma’s Famous Sweet Potato Butter Cake is everything a homemade dessert should be—comforting, rich, moist, and brimming with soulful flavor. The warmth of the sweet potatoes combined with butter and spices creates a heavenly slice that feels like a warm hug. Perfect for any occasion, this cake is a testament to the power of simple, honest ingredients coming together in pure harmony. Once you bake it, you’ll understand why it’s been a family favorite for generations.
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