This Sweet Potato Pound Cake is soft, moist, and packed with cozy flavors. It features mashed sweet potatoes, making it a tasty twist on the classic pound cake everyone loves!
Honestly, it’s like a hug in cake form! I enjoy it warm with a drizzle of icing on top. You just can’t go wrong with a slice of this delightful treat for dessert or brunch!
Key Ingredients & Substitutions
Sweet Potatoes: Use cooked and mashed sweet potatoes for a wonderful natural sweetness. If you’re short on time, canned sweet potatoes can work too. Just make sure to drain and mash them well.
All-Purpose Flour: This is essential for structure. You can swap it for gluten-free flour if needed, but the texture might change slightly. Just ensure your blend has a good binding agent.
Butter: Unsalted butter gives a rich flavor. If you’re looking for a dairy-free option, coconut oil or vegan butter can be good substitutes. Just note that it might slightly change the taste.
Buttermilk: This adds moisture and tang. If you don’t have any, mix ½ cup of regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes to curdle.
What’s the Best Way to Ensure a Light and Fluffy Cake?
To get a great pound cake, proper creaming of the butter and sugar is key. Here’s how to do it right:
- Make sure your butter is softened; it should be easy to mix with the sugar.
- Beat the butter and sugar together for about 3-5 minutes until it’s light and fluffy. This incorporates air, helping the cake rise.
- When adding eggs, mix one at a time and fully combine before adding the next. This helps retain the air you’ve whipped into the batter.
Sweet Potato Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and around 50-60 minutes of baking time. Once cooled, you may add the glaze for an extra sweet touch. So, overall, you’ll need a little over an hour, plus some time for the cake to cool before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly so that the cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
5. Incorporate Sweet Potatoes:
Add the mashed sweet potatoes to the butter mixture and mix until everything is well combined.
6. Combine Dry and Wet Ingredients:
Now, alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture. Be careful not to overmix—just mix until all is combined.
7. Pour and Smooth:
Pour the batter evenly into the prepared Bundt pan, using a spatula to smooth the top of the cake.
8. Bake:
Bake in your preheated oven for about 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Cool the Cake:
Allow the cake to cool in the pan for about 15 minutes. Then, gently invert it onto a wire rack to cool completely.
10. Prepare the Glaze (Optional):
If you’d like to add a glaze, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this over the cooled cake.
11. Serve and Enjoy:
Slice the cake and serve. Enjoy your moist and flavorful Sweet Potato Pound Cake with friends and family!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes! Just make sure to drain them well and mash them before adding to the batter to avoid excess moisture.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make your own by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to prolong freshness, but it might dry out slightly.
Can I Freeze Sweet Potato Pound Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 3 months. Thaw in the fridge overnight before serving.
