This Sweet Potato Pound Cake is a warm, moist treat that combines the sweetness of potatoes with buttery goodness. It’s perfect for any time of day, especially with a cup of tea!
Every bite is like a cozy hug! I love serving it warm, maybe with a scoop of ice cream on top. Who can resist a slice of cake that tastes like home? 🍰
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the show! Use one large sweet potato for about a cup of mashed goodness. If you’re short on time, canned sweet potato puree works too, but make sure it’s plain without added sugars.
Flour: All-purpose flour is great for this cake, giving it structure. If you’re looking for gluten-free, almond flour or a gluten-free blend can be swapped, but it may change the texture slightly. You might need to adjust the liquid as well.
Butter: I recommend unsalted butter for better control over the cake’s saltiness. If you need a dairy-free option, coconut oil or vegan butter are decent replacements.
Buttermilk: This adds moisture and tang. You can make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
How Do I Get My Pound Cake Just Right?
Getting that perfect pound cake texture takes a bit of attention! Here are some steps to ensure it turns out great:
- Proper Mixing: Cream the butter and sugar until light and fluffy. This incorporates air, making your cake rise beautifully.
- Egg Addition: Add your eggs one-by-one, mixing well. This helps emulsify the batter, leading to a smoother mixture.
- Dry to Wet: When combining the dry ingredients with wet, alternate them for better incorporation. Start and end with the dry ingredients for the best texture.
- Baking Time: Keep an eye on it! Ovens vary, so start checking at 60 minutes. A toothpick should come out clean from the center.
Don’t rush the cooling process either—let it rest in the pan first. That’s the good stuff for keeping it moist! Happy baking!
Sweet Potato Pound Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked and mashed sweet potatoes (about 1 large sweet potato)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe should take about 15 minutes for preparation and 60-70 minutes for baking. After baking, allow some additional time for cooling—around 15 minutes in the pan and then a complete cooling on a wire rack. All in all, you’ll be enjoying this delightful cake in about 2 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour your bundt pan thoroughly to ensure the cake releases easily after baking.
2. Prepare the Sweet Potatoes:
Peel and cube the sweet potato, then boil or steam it until it’s very tender. Once cooked, mash the sweet potato until it’s smooth. Set it aside to cool while you prepare the other ingredients.
3. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This combo adds spice and flavor to the cake! Set this mixture aside for later.
4. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Beat them until the mixture is light and fluffy—this should take about 3 to 5 minutes.
5. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to enhance the flavor of your cake.
6. Incorporate Sweet Potatoes:
Now, mix in your cooled, mashed sweet potato until it’s evenly blended into the batter. This will help create that lovely moisture in the cake.
7. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients—mix gently until just combined after each addition. You want to maintain the cake’s fluffiness!
8. Pour into Pan:
Carefully pour the batter into your prepared bundt pan. Smooth the top with a spatula for an even finish.
9. Bake the Cake:
Place the bundt pan in the oven and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. If it’s not quite done, give it a few more minutes!
10. Cool Down:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
11. Prepare the Glaze:
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk or heavy cream, and vanilla extract in a small bowl until it’s smooth and creamy.
12. Drizzle and Serve:
Once the cake is completely cool, drizzle the glaze over the top. Serve your delicious Sweet Potato Pound Cake with a warm cup of tea or coffee—and enjoy!
This cake is wonderfully moist with a blend of warm spices and the natural sweetness from the sweet potatoes. Perfect for any occasion!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! Canned sweet potato puree works well as a substitute. Just ensure it’s plain, without added sugars. Measure out 1 cup for the recipe, and you’ll save some prep time too!
Can I Make This Cake Without Buttermilk?
Yes, if you don’t have buttermilk on hand, you can easily make your own! Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes before using.
How Do I Store Leftovers?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw it overnight in the fridge before serving!
Can I Add Nuts or Other Mix-ins?
Of course! Chopped pecans or walnuts can add a nice crunch. Simply fold in about a cup of nuts into the batter just before pouring it into the bundt pan for added texture and flavor.
