This Sweet Potato Pound Cake is a warm hug in dessert form! It’s moist, fluffy, and packed with the goodness of sweet potatoes, giving it a lovely flavor and vibrant color.
Whenever I bake this cake, my home fills with a cozy smell that’s hard to resist! I love serving it warm with a dollop of whipped cream, turning any day into a special occasion.
Key Ingredients & Substitutions
Sweet Potatoes: Fresh or canned mashed sweet potatoes work here. I prefer using fresh for better flavor, but canned is super convenient. You can also use pumpkin puree if sweet potatoes are not available.
Flour: All-purpose flour is the go-to, providing structure to the cake. If you want a gluten-free option, try using gluten-free flour blends, which can yield a similar texture.
Butter: Unsalted butter gives you control over salt levels. If you’re in a bind, you can substitute with vegetable oil or coconut oil, but the flavor might change slightly.
Buttermilk: This adds moisture and tang. If you don’t have it, mix one tablespoon of vinegar or lemon juice with enough milk to make 1/2 cup and let it sit for 5 minutes.
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar is crucial for a light, airy pound cake. Here’s how to do it well:
- Make sure your butter is softened; it should be at room temperature.
- Use an electric mixer on medium speed for about 3-5 minutes, until the mixture looks pale and fluffy.
- Scrape down the sides of the bowl occasionally to ensure everything gets mixed well.
- Don’t rush this step; proper creaming traps air, making your cake rise nicely!
How to Make Sweet Potato Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup canned or cooked mashed sweet potatoes (about 1 medium 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 (optional)
- 1 cup 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 takes about 15 minutes to prepare and 65-75 minutes to bake, plus cooling time. In total, you’re looking at around 1 hour and 30 minutes until it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 325°F (163°C). While that’s warming up, grease and flour a 10-inch Bundt pan or pound cake pan to ensure your cake comes out easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step is important to evenly distribute the leavening agents and spices!
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until it’s light and fluffy, which should take about 3-5 minutes. This is a key step to getting a nice airy texture in your cake!
4. Add Eggs and Flavor:
Now, add the eggs one at a time, making sure to beat well after each addition. Add in the vanilla extract next, mixing until everything is well combined.
5. Incorporate the Sweet Potatoes:
Blend in your mashed sweet potatoes until they’re fully mixed into the batter. This will add moisture and sweetness to your cake.
6. Combine Wet and Dry Ingredients:
Now it’s time to combine everything! Alternately add the flour mixture and the buttermilk to the cake batter. Begin and end with the flour mixture. Mix on low speed until just combined—be careful not to overmix!
7. Pour and Smooth:
Pour your batter evenly into the prepared Bundt pan and smooth the top to make it nice and even.
8. Bake:
Place the pan in the preheated oven and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell delicious while it bakes!
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
10. Optional Glaze:
If you’d like to dress it up, you can drizzle a simple glaze made from powdered sugar and milk over the top before serving. Alternatively, enjoy it as is for a comforting treat!
Enjoy your moist, richly flavored sweet potato pound cake! It’s perfect for sharing or as a delightful treat just for you.
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If using fresh sweet potatoes, you’ll need to bake or steam them until tender, then mash them. One medium sweet potato typically yields about 1 cup of mashed sweet potato.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake ahead of time and store it at room temperature. For maximum freshness, wrap it tightly in plastic wrap or foil. You can also freeze it for up to 3 months—just make sure it’s completely cool before wrapping.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can substitute it with a mixture of 1 tablespoon of vinegar or lemon juice combined with enough milk to make 1/2 cup. Let it sit for about 5 minutes before using it in the recipe.