Grandma’s Famous Sweet Potato Butter Cake
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup mashed sweet potatoes (about 1 large sweet potato, cooked and peeled)
1/2 cup sour cream
1/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Glaze (optional but amazing):
4 tablespoons unsalted butter
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
Make the Batter: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Then mix in mashed sweet potatoes, sour cream, milk, and vanilla until well combined.
Add Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry mixture to the wet mixture, stirring just until incorporated—do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the Glaze: In a small saucepan, melt butter over low heat. Stir in powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the cooled cake.
Serve: Slice and enjoy! This cake is rich, moist, and full of cozy sweet potato spice—perfect with coffee or tea.
