Grandma’s Famous Sweet Potato Butter Cake
Ingredients for the Sweet Potato Butter Cake
2 cups mashed sweet potatoes – roasted or canned, both work great
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
1/2 cup chopped nuts – optional but adds great texture
I usually roast my sweet potatoes ahead of time, mash them, and store in the fridge ready for this recipe any time the craving strikes.
Step by Step: How I Make Grandma’s Sweet Potato Cake
1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
2: Mix the Wet Ingredients
In a large bowl, combine the mashed sweet potatoes, both sugars, and vegetable oil.
Stir until smooth and well blended.
Beat in the eggs one at a time, then add the vanilla extract.
3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4: Bring It All Together
Gradually add the dry mixture to the sweet potato batter, stirring gently until just combined.
Be careful not to overmix just like with yogurt cake, overmixing can toughen the texture.
5: Add the Nuts (Optional)
Fold in chopped pecans or walnuts, if using. I love the crunch they add against the soft crumb.
6: Bake
Pour the batter into your prepared baking pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7: Cool and Serve
Allow the cake to cool in the pan before slicing. It’s rich and fragrant right out of the oven, but even better after it rests.
