Indulge in the Delightful Sweet Potato Pound Cake

Baked sweet potato pound cake on a white cake stand.

Why We Adore This Exquisite Sweet Potato Recipe

Sink your teeth into a slice of luscious Sweet Potato Pound Cake and experience the epitome of autumn indulgence. If you’re not particularly fond of pumpkin, fear not! This delectable pound cake made with fragrant sweet potatoes will captivate your taste buds, offering an enticing twist on traditional seasonal treats.

Whether you decide to use freshly cooked and mashed sweet potatoes or opt for canned sweet potato puree, the result is a tender, moist cake with a rich buttery flavor. A generous sprinkling of cinnamon and warm brown sugar adds just the right amount of aromatic spice. This heavenly combination pairs brilliantly with a dollop of whipped cream or a scoop of velvety ice cream. Serve it at holiday gatherings, bring it to potlucks, or savor it as an anytime dessert or snack.

(If you’re a die-hard pumpkin fan, don’t miss out on our easy recipe for Pumpkin Pound Cake with Chocolate Ganache!)

Top down sweet potato cake baked in a bundt pan.

Required Ingredients

To create this mouthwatering masterpiece, gather the following ingredients:

  • Sweet potato: You can use freshly cooked and mashed sweet potatoes or canned sweet potato puree.
  • Butter: Opt for unsalted butter that has been softened.
  • Light brown sugar: This imparts a deep, sweet flavor without overwhelming the taste buds.
  • Eggs: It’s best to use eggs at room temperature.
  • Vanilla extract: A staple in any outstanding cake recipe.
  • Ground cinnamon: For extra warmth and spice, you can also try using pumpkin pie spice.
  • Baking powder: A leavening agent that gives your cake a light, airy texture.
  • Salt: Just a pinch to enhance the flavors.
  • All-purpose flour: Alternatively, you can use gluten-free flour.
See also  Swiss Cake Roll Recipe

Slice of cake on a white plate with fork, topped with whipped cream and cinnamon.

Crafting Your Sweet Potato Pound Cake

If you’re using fresh sweet potatoes, the first step is to bake and mash them. You can do this up to a day or two in advance.

  1. Preheat the oven to 450°F. Place one large or two medium sweet potatoes on a baking sheet and bake for at least an hour, until they’re soft and tender.
  2. Once the potatoes have cooled, peel, mash, and measure the required amount for the recipe. You can use them immediately or store them in an airtight container in the fridge overnight.

When you’re ready to bake your cake, preheat the oven to 325°F.

Choose a 12-cup capacity Bundt pan and generously grease it, ensuring that every crevice is coated with butter or shortening. Sprinkle granulated sugar or flour inside the pan, making sure it evenly coats the surface. Alternatively, you can use baking spray to grease and flour the pan simultaneously, but be thorough in your application.

Pro Tip: For the complete (printable) Sweet Potato Pound Cake recipe, visit Family Cuisine.

Next, set up your electric stand mixer. Cream the softened butter and brown sugar together until the mixture is light and fluffy, which usually takes around 3 minutes. Don’t forget to scrape down the sides of the bowl with a spatula.

Add the eggs and beat until well combined. Scrape the bowl again and incorporate the cooled sweet potato mash.

Cake batter with potato mash in a mixing bowl with paddle.

Beat the ingredients together, then turn the mixer to low speed. Gradually add in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Continue mixing until all the ingredients are well combined.

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Scrape down the bowl one last time and beat the batter for an additional 10-20 seconds, ensuring a smooth consistency.

Blended cake batter in a mixing bowl with paddle.

Transfer the cake batter into the prepared Bundt pan, tapping the pan on the counter to eliminate any air bubbles. Smooth out the top if necessary.

Bake the cake on the center rack for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.

Baked cake in a Bundt pan.

Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes. Then gently flip the cake onto a wire rack and let it cool completely to room temperature.

Voila! Your masterpiece is complete.

Pound cake cooling on a cake stand.

Slice and savor the cake immediately or wrap it in plastic wrap to enjoy later. The cake stays fresh at room temperature for up to 4 days and can be refrigerated for up to 10 days. It can also be frozen for up to 6 months—just wrap it in plastic wrap and then in a layer of aluminum foil.

How to Serve Sweet Potato Pound Cake

Indulge in a generous slice of sweet potato cake as a delightful dessert or as a scrumptious breakfast treat. It pairs perfectly with a steaming cup of tea or coffee, adding a touch of sweetness to your mornings.

For an extra touch of decadence, top thick slices with whipped cream or vanilla ice cream and sprinkle a dash of cinnamon. For a more elaborate treat, add spiced apples, spiced apple ice cream, or homemade pecan praline sauce.

Whether it’s a potluck or a festive celebration, this cake is guaranteed to steal the show!

See also  Easy Crockpot Cherry Dump Cake Recipe

Slice of sweet potato pound cake on a white plate with fork, topped with whipped cream and a dash of cinnamon.

Frequently Asked Questions

How can I ensure a moist pound cake?

The secret to a marvelously moist cake lies in the abundance of sweet potato and butter. This recipe strikes the perfect balance, resulting in a dense yet tender crumb that epitomizes classic pound cake perfection.

Can I make pound cake in a loaf?

Definitely! You can absolutely make this sweet potato pound cake recipe without a Bundt pan. Instead, use two 9-inch loaf pans. Make sure to grease and flour or sugar the pans thoroughly and reduce the baking time to approximately 60 to 65 minutes.

What’s the best way to store sweet potato cake?

This pound cake stays wonderfully fresh for a few days. Simply wrap the cooled cake tightly in plastic wrap and keep it at room temperature for up to 4 days. Alternatively, store it in the refrigerator for up to 10 days. For longer-term storage, wrap the cake in plastic wrap and then in a layer of aluminum foil before freezing. It will keep its quality for up to 6 months.

Possible Additions and Variations

For a touch of variety, consider adding a pinch of nutmeg or ground ginger to the cake batter. You can also mix in a handful of chopped pecans or walnuts or finely chopped crystallized ginger for added texture and flavor. Dusting the top with powdered sugar or decorating it with a simple cream cheese frosting or glaze are additional scrumptious options.

Final shot from sweet potato pound cake recipe, slice on a plate with bite taken out.

Explore More Tempting Dessert Recipes

When you’re in the mood for more delightful treats, be sure to try these easy dessert recipes as well:

  • Best Cream Cheese Pound Cake
  • Real Sweet Potato Souffles
  • Pumpkin Spice Cake with Maple Frosting
  • Southern Sweet Potato Pie
  • Nutty Cardamom Bundt Cake with Bourbon Glaze
See also  Black Walnut Pound Cake: A Delicious Twist on a Classic Recipe

Don’t forget to share this irresistible recipe with your friends and loved ones!

@Family Cuisine

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