This Sweet Potato Pound Cake is rich, moist, and has a warm, buttery flavor that makes it a perfect treat. The sweet potatoes add a nice twist and a hint of sweetness!
Baking this cake fills the kitchen with a cozy smell that makes everyone want to come over. Trust me, it’s hard to eat just one slice! 😋
I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s an easy way to make a special dessert for any occasion. Enjoy baking!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this cake! Mashed sweet potatoes add moisture and flavor. If you don’t have sweet potatoes, you can use pumpkin or butternut squash for a different taste.
All-Purpose Flour: This gives the cake its structure. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work, though the texture may be slightly different.
Butter: Unsalted butter is best for controlling sweetness. If you’re dairy-free, substitute with vegan butter or coconut oil. Just ensure it’s softened to blend well with the sugar.
Buttermilk: It helps keep the cake moist and adds a slight tang. You can substitute it with whole milk mixed with 1/2 teaspoon of vinegar or yogurt for a similar effect.
Spices: Cinnamon, nutmeg, and ginger add warmth. Feel free to adjust the amounts or omit ginger if it’s not your favorite. Adding a dash of allspice can give a nice twist too!
How Do You Get the Perfect Cake Texture?
The key to a moist and fluffy pound cake lies in the mixing technique. Here are some tips for perfecting your batter:
- Start with softened butter: It should be at room temperature, which makes it easier to cream with sugar.
- Cream butter and sugar until light and fluffy: This usually takes 3-5 minutes. The air incorporated helps create a lighter cake.
- Mix ingredients correctly: Add eggs one at a time for better incorporation. This prevents the batter from curdling.
- Alternate adding dry and wet ingredients: This keeps the batter from getting overmixed, which can lead to a dense cake. Start and finish with dry ingredients!
- A toothpick test: Insert it in the center near the end of baking. If it comes out clean, your cake is done!
Enjoy the process, and don’t forget to savor the delicious results!
How to Make Sweet Potato Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked and mashed sweet potatoes (about 1 medium-large sweet potato)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or whole milk with 1/2 teaspoon vinegar)
How Much Time Will You Need?
This Sweet Potato Pound Cake takes about 20 minutes to prepare and 60 to 70 minutes to bake. After that, allow an additional 15 minutes for cooling in the pan before transferring it to a wire rack. Overall, you’ll be enjoying your delicious cake in about 1.5 to 2 hours!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure your cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger. This step helps to evenly distribute the leavening agents and spices. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. It’s important for creating a nice texture in your cake!
4. Add Eggs and Vanilla:
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract. This helps to create an even mixture.
5. Incorporate Sweet Potatoes:
Mix in the mashed sweet potatoes until they are fully incorporated into the batter. The sweet potatoes add moisture and flavor to your cake, making it delicious!
6. Combine Dry and Wet Ingredients:
Now, alternately add the dry ingredient mixture and the buttermilk to the batter. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing. Your batter should be smooth and ready to go!
7. Pour into Pan:
Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top, making it nice and neat.
8. Bake the Cake:
Place the pan in the preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into 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. This helps it firm up a bit. After that, invert it onto a wire rack to cool completely.
10. Slice and Serve:
Once cooled, slice your cake and enjoy it plain, with a sprinkle of powdered sugar, or topped with whipped cream or a light glaze. Each bite is sure to be delightful!
Enjoy your moist, flavorful Sweet Potato Pound Cake!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! Canned sweet potatoes can be a time-saver. Just make sure to drain and mash them well before using in the recipe. If they’re packed in syrup, rinse them first to remove excess sweetness.
How Should I Store Leftover Pound Cake?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw in the fridge when you’re ready to enjoy!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, simply mix 1/2 cup of whole milk with 1/2 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the tanginess of buttermilk in the cake!
Can I Add Nuts or Chocolate Chips to the Batter?
Yes! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before pouring it into the bundt pan. This adds a delicious texture and flavor to your cake!
