This Sweet Potato Pound Cake is a wonderful treat that’s moist and full of flavor. The sweet potatoes add a unique twist that makes it extra special!
Every time I bake this cake, my kitchen smells amazing. A slice with a bit of butter is pure happiness! It’s so easy to make, you can whip it up anytime you need a little sweetness.
Key Ingredients & Substitutions
Sweet Potatoes: Cooked and mashed sweet potatoes are the star here! You can use leftover sweet potatoes or canned sweet potato puree if you’re short on time.
Flour: All-purpose flour gives the cake its structure. If you need a gluten-free option, try using a gluten-free all-purpose flour blend.
Butter: Unsalted butter is preferred for better control of saltiness. You can swap it with coconut oil or a vegan butter alternative for a dairy-free version.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix regular milk with a teaspoon of white vinegar or lemon juice and let it sit for 5 minutes.
What’s the Best Way to Prepare Sweet Potatoes for the Cake?
Getting the sweet potatoes ready is key for this recipe. Boil or bake your sweet potatoes until soft, then mash them smoothly. Here’s how:
- Peel and cut sweet potatoes into cubes.
- Boil in water for about 15-20 minutes until tender or bake whole until soft at 400°F (200°C) for about 45 minutes.
- Drain and mash until smooth with no lumps.
Make sure to let them cool before mixing them into your batter, so you don’t melt the butter!
Sweet Potato Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
How Much Time Will You Need?
This Sweet Potato Pound Cake requires about 20 minutes of prep time and 60-70 minutes of baking time. After baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack. Overall, you can expect to spend about 1 hour and 40 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Then, take a 10-inch bundt pan or tube pan and generously grease it with butter or cooking spray, and dust it with flour to prevent sticking.
2. Cook the Sweet Potatoes:
Peel and cut your sweet potatoes into cubes. Boil them in water for about 15-20 minutes, or until they’re tender. Once they’re cooked, drain them well and mash until smooth. Measure out 1 cup of the mashed sweet potatoes and let them cool a bit.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. This will ensure your cake has a lovely spice flavor and good structure.
4. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 3-5 minutes.
5. Add the Eggs:
One by one, add the eggs to the butter and sugar mixture, making sure to beat well after each addition. This helps incorporate air into the batter for a nice texture!
6. Combine Sweet Potatoes and Vanilla:
Next, gently mix in the mashed sweet potatoes and vanilla extract until well combined with the butter and sugar mixture.
7. Add Dry Ingredients and Buttermilk:
Now, it’s time to add the dry ingredients! Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix just until combined after each addition; be careful not to overmix!
8. Bake the Cake:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Place it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
10. Serve and Enjoy:
Slice the cake and serve it plain, or add a dusting of powdered sugar or a drizzle of maple glaze for an extra touch of sweetness. Enjoy your moist and flavorful Sweet Potato Pound Cake!
Can I Use Canned Sweet Potatoes for This Cake?
Yes, you can use canned sweet potato puree! Just ensure it’s plain with no added sugars or spices. One cup of canned puree will work perfectly in place of fresh sweet potatoes.
How Should I Store Leftover Pound Cake?
To keep your Sweet Potato Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for the best texture, or add 1 teaspoon of xanthan gum to your flour mix.
Why Is My Cake Dense?
A dense cake can be a result of overmixing the batter or using too much flour. Be sure to measure the flour correctly and mix just until combined to keep it light and fluffy!
