Grandma’s Famous Sweet Potato Butter Cake

by

Certainly! Here’s a full, rich, and heartfelt presentation of Grandma’s Famous Sweet Potato Butter Cake, including its history, a detailed recipe, the formation process, cooking methods, a sweet conclusion, and even a tribute to its lovers and fans over the years.

Grandma’s Famous Sweet Potato Butter Cake

Introduction

There are desserts that you enjoy once and forget… and then there’s Grandma’s Famous Sweet Potato Butter Cake. A soulful Southern treasure, this cake isn’t just a dessert—it’s a warm memory, a hug in every bite, and a celebration of generations of home baking. Moist, rich, and bursting with the earthy sweetness of sweet potatoes, it is layered with spices like cinnamon and nutmeg and wrapped in buttery decadence. This isn’t just a cake—it’s a story told in flavor.

History of the Recipe

This recipe has roots in the American South, where sweet potatoes have long been a staple. During the Great Depression, sweet potatoes were often used in baking because of their abundance, sweetness, and versatility. Butter cakes were a delicacy, but when combined with mashed sweet potatoes, the result was a dense, tender cake that fed large families and kept well. Passed down from generation to generation, this cake was a Sunday dinner favorite and holiday must-have. Grandma Lottie, a Southern matriarch from Georgia, perfected the recipe in the 1940s. She added a rich butter glaze that soaks into the cake and makes it unforgettable.

Ingredients

For the Cake:

  • 2 cups mashed sweet potatoes (fresh or canned, well-drained)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the Butter Glaze:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 1 tsp vanilla extract

Method & Formation

Step 1: Prepare the Sweet Potatoes

  • If using fresh sweet potatoes, peel and cube 2 large ones.
  • Boil until fork-tender, then mash until smooth. Let cool.

Step 2: Prepare the Batter

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 10-inch bundt pan or a 9×13 baking pan.
  3. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each.
  6. Mix in mashed sweet potatoes and vanilla extract.
  7. Alternate adding flour mixture and buttermilk to the batter, starting and ending with flour.

Step 3: Bake the Cake

  • Pour batter into prepared pan.
  • Bake for 55–65 minutes, or until a toothpick comes out clean.
  • Let cake cool in pan for 10 minutes before turning out onto a rack.

Step 4: Make the Butter Glaze

  1. In a saucepan, melt butter over medium heat.
  2. Stir in sugar and evaporated milk.
  3. Bring to a boil and cook for 2–3 minutes until slightly thickened.
  4. Remove from heat and stir in vanilla.
  5. While cake is still warm, slowly pour glaze over the cake so it soaks in.

Serving Suggestions

  • Best served slightly warm.
  • Pairs perfectly with whipped cream, spiced pecans, or a scoop of vanilla bean ice cream.
  • Can be made ahead and tastes even better the next day as the flavors develop.

Conclusion

Grandma’s Famous Sweet Potato Butter Cake is more than just a dessert—it’s a living legacy of love, family, and flavor. The sweet potato’s earthy richness, combined with the buttery softness of the crumb and the comforting warmth of spices, makes every bite nostalgic and deeply satisfying. It’s the cake that brings people to the table and keeps them there just a little longer.

Lovers of the Cake

From potluck gatherings in Mississippi to Thanksgiving tables in Detroit, this cake has had admirers across the country:

  • Uncle Lou swears it helped him win over Aunt Mabel in 1969.
  • Pastor Green requests it every Homecoming Sunday.
  • Janelle, the baker’s apprentice, turned it into cupcakes and won her state fair in 2012.
  • Kids and grandkids who sneak slices before dinner because “Grandma won’t mind.”

Methods of Preservation and Reheating

  • Storage: Keep covered at room temperature for 3 days or refrigerate for up to 7.
  • Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Warm in a low oven (300°F) for 10 minutes or microwave slices for 20–30 seconds.

Love in Every Layer

What makes this cake truly special isn’t just the ingredients—it’s the love and memory baked into every bite. It’s the smell of butter and spice drifting through a childhood kitchen. The laughter over shared slices. The silence of satisfaction. The knowing look of, “You used Grandma’s recipe, didn’t you?”

Would you like a printable or digital recipe card for this? Or maybe a version that’s gluten-free or vegan?

Leave a Comment