This Sweet Potato Pound Cake is a yummy twist on a classic favorite! With fluffy sweet potatoes mixed into the batter, it’s moist, flavorful, and has a lovely golden color.
Honestly, it smells amazing while baking, and the taste? Oh, you’ll want seconds! I like serving it warm with a sprinkle of cinnamon—perfect with a cup of coffee!
Key Ingredients & Substitutions
Sweet Potatoes: The heart of this cake! Use cooked and mashed sweet potatoes for the best flavor. If you’re out of sweet potatoes, you can substitute pumpkin or butternut squash puree, but the taste will be a bit different.
All-Purpose Flour: This gives the cake its structure. If you’re looking for a gluten-free option, swap it with a 1:1 gluten-free flour blend. Just be aware it may affect the texture slightly.
Butter: Unsalted butter is ideal for controlling the saltiness. If you prefer a dairy-free version, coconut oil or vegan butter works great. Just ensure it’s softened before mixing.
Buttermilk: This adds moisture and a tender crumb. You can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes to sour.
How Do I Ensure My Cake Turns Out Moist and Fluffy?
A moist and fluffy cake relies on how you mix the ingredients and the baking time. Here’s how to get it just right:
- Start by creaming the butter and sugar well; it should be light and fluffy—this traps air and allows for rising.
- Add eggs one at a time, mixing well after each. This helps incorporate air and keeps the batter smooth.
- When mixing in the dry ingredients, do it gradually and avoid overmixing. Stopping when just combined keeps the cake light.
- Check your oven temperature! Use an oven thermometer to ensure it’s accurate, as baking too high can dry your cake.
Following these tips will lead you to a delightful Sweet Potato Pound Cake every time!
Sweet Potato Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked and mashed sweet potatoes (about 1 medium 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
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon (optional)
How Much Time Will You Need?
This Sweet Potato Pound Cake takes about 20 minutes to prepare, and then you’ll need to bake it for 60 to 70 minutes. After it’s done baking, don’t forget to let it cool for about 15 minutes before serving! So, overall, you’re looking at around 1 hour and 45 minutes from start to finish, but most of that time is just waiting for the cake to bake and cool.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for baking! Grease and flour your bundt pan or 10-inch tube pan to make sure the cake comes out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will help evenly distribute all those lovely spices throughout your cake. Once mixed, set this bowl aside.
3. Cream Butter and Sugar:
In a larger mixing bowl, cream the softened butter and granulated sugar together until it becomes light and fluffy. This usually takes about 3-5 minutes of mixing. You can use a hand mixer or a stand mixer for this step!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition to keep the mixture nice and fluffy. After all the eggs are added, mix in the vanilla extract for that delightful flavor!
5. Incorporate the Sweet Potatoes:
Next, stir in the mashed sweet potatoes until everything is well blended. You want to make sure the sweet potatoes are evenly mixed into the batter.
6. Combine the Dry Ingredients with Buttermilk:
Now it’s time to gradually add the dry flour mixture to the sweet potato mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition. Be careful not to overmix—just combine until you can’t see any dry flour!
7. Pour and Smooth:
Pour the batter into the prepared bundt pan, and use a spatula to smooth the top evenly. It’s ready to go into the oven!
8. Bake the Cake:
Bake for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Set your timer so you don’t forget about it!
9. Cool the Cake:
When done, let the cake cool in the pan for about 15 minutes. This makes it easier to release it. After cooling, carefully invert the cake onto a wire rack to cool completely.
10. Prepare the Glaze (optional):
If you want to add a glaze, whisk together the powdered sugar, milk or cream, vanilla extract, and optional cinnamon until smooth. Drizzle it over your cooled cake once you’re ready to serve.
11. Serve and Enjoy:
This Sweet Potato Pound Cake is delicious on its own, but with a drizzle of glaze or a dusting of powdered sugar, it’s even better! Slice it up and enjoy with a hot cup of coffee or tea. Yum!
Can I Use Canned Sweet Potatoes?
Yes! Canned sweet potatoes can save time. Just make sure to drain and mash them well before adding them to the batter, as excess moisture can affect the cake’s texture.
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
How Should I Store Leftovers?
Store leftover cake 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, but make sure to bring it to room temperature before serving for the best flavor.
Can I Freeze This Cake?
Yes! You can freeze the cake before glazing. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will last for up to 3 months. Thaw in the fridge overnight before enjoying!
