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1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
2. Mix Wet Ingredients
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil.
Beat until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
3. Mix Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Make the Batter
Gradually add the dry ingredients to the wet mixture.
Stir just until combined—do not overmix.
Fold in chopped nuts if using.
5. Bake to Perfection
Pour the batter into the prepared pan(s).
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing or frosting.
Time & Yield
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour
Yield: 12 generous slices
Tips & Variations
For deeper flavor, use roasted sweet potatoes instead of boiled.
Add ½ teaspoon ground ginger for a spicier kick.
Top with cream cheese frosting, whipped cream, or a simple dusting of powdered sugar.
Tools You’ll Need
Mixing bowls
Hand mixer or whisk
Spatula
9×13-inch baking pan or two 8-inch round cake pans
Toothpick for doneness testing
Serving Ideas
Drizzle with warm caramel sauce
Serve with a scoop of vanilla ice cream
Wrap individual slices as gifts—this cake stays perfectly moist
Final Note
Just like Grandma used to make—with real ingredients, rich tradition, and unmatched flavor.
This sweet potato butter cake will warm your kitchen and your heart. One bite, and you’ll know: it’s made with love.
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