Grandma’s Famous Sweet Potato Butter Cake

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter , softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs , room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1 cup buttermilk (or substitute with milk + 1 tsp vinegar)

For the Cream Cheese Frosting:

• 8 oz cream cheese , softened
• 1/2 cup (1 stick) unsalted butter , softened
• 3–4 cups powdered sugar , sifted
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons milk (optional, for consistency)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) . Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Step 2: Prepare the Sweet Potatoes

1. Peel and chop 2 medium sweet potatoes into cubes.
2. Boil or steam the sweet potatoes until tender (about 15–20 minutes). Drain and mash them until smooth. Let cool slightly before using.

Step 3: Cream the Butter and Sugars

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter , granulated sugar , and brown sugar together until light and fluffy (about 3–4 minutes).
2. Beat in the eggs , one at a time, followed by the vanilla extract .

Step 4: Add the Sweet Potatoes

1. Stir in the mashed sweet potatoes until fully incorporated.

Step 5: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour , baking powder , baking soda , salt , cinnamon , nutmeg , and cloves (if using).
2. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk (begin and end with the dry ingredients). Mix on low speed just until combined—do not overmix.

Step 6: Bake the Cake

1. Pour the batter into the prepared baking pan and smooth the top with a spatula.
2. Bake for 35–45 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Let the cake cool completely in the pan before frosting.

Step 7: Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar , one cup at a time, mixing on low speed to avoid a sugar cloud.
3. Add the vanilla extract and beat on high speed for 2–3 minutes, until light and fluffy. Add milk if needed for a smoother consistency.

Step 8: Frost and Serve

1. Spread the cream cheese frosting evenly over the cooled cake.
2. Optional: Dust with additional cinnamon or sprinkle chopped pecans on top for extra flair.
3. Slice and serve at room temperature or chilled.

Tips and Variations

• Add-Ins: Stir in chopped pecans, walnuts, or raisins for added texture.
• Glaze Option: Skip the frosting and drizzle a simple glaze made from powdered sugar and milk over the cake.
• Spice It Up: Add ground ginger or cardamom for an extra layer of warmth.
• Make Ahead: The cake can be made a day in advance and stored at room temperature. Frost just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days . Bring to room temperature before serving.

Why You’ll Love This Cake

• Moist and Flavorful: The sweet potatoes keep the cake incredibly moist, while the spices add warmth and depth.
• Perfect for Fall: A cozy dessert that celebrates the flavors of autumn.
• Versatile: Enjoy it plain, frosted, or glazed for any occasion.
• Crowd-Pleasing: Whether for Thanksgiving, Christmas, or a casual gathering, this cake is sure to impress.
• Homemade Comfort: The combination of sweet potatoes, spices, and cream cheese frosting is pure nostalgia in every bite.

This Sweet Potato Butter Cake is a celebration of seasonal flavors and homemade goodness. Whether you’re baking for the holidays or simply craving something sweet and comforting, this cake delivers pure joy. 🍠