Sweet Potato Pound Cake

This super moist Sweet Potato Pound Cake is made with
a delicious cream cheese glaze and topped with pecans.

 

Watch the video for this recipe!


Omg I can’t wait for you to experience the ultimate moisture that the sweet potatoes bring to this cake. We add icing/glaze to this cake, but this Sweet Potato Cake truly does not need a ton of icing/glaze.

 

Pecans are optional, but they add a nice touch and some extra texture to this cake.

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

For the cake- you will need:

  • All-purpose flour- sifted
  • Unsalted butter (2 sticks, room temperature)
  • Light brown sugar packed
  • Granulated sugar
  • Baking powder
  • Salt
  • Cinnamon
  • Nutmeg
  • Eggs- room temperature
  • Vanilla extract
  • Sweet potatoes
  • Buttermilk- room temperature

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

For the icing- you will need:

Cream cheese
Butter
Powdered sugar
Vanilla
Salt
Milk
Chopped pecans (optional)

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

Steps to make this cake:

Preheat your oven to 350 degrees F. Wash your potatoes thoroughly, place them in a baking dish and bake for 1 1/2 to 2 hours or until tender.
Once the sweet potatoes are cooked peel them and scoop out 1 1/2 cups of the sweet potatoes and sit to the side.
Add the baking powder, salt, cinnamon, and nutmeg to flour and whisk together.

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

Using a hand or stand mixer cream the butter, brown sugar and granulated sugar just until combined.

 

Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Add the vanilla extract and cooked sweet potatoes and mix until combined.

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

Add the flour mixture 1/2 c to 1 c at a time on low speed until combined alternating with the buttermilk- beginning and ending with the flour.

Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.

Spray a 12 cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

Bake for an hour and to an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.

Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.

Allow the cake to continue to cool on a wire rack before adding the icing.

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

To make the icing: 

Using a hand or stand mixer, mix the butter and cream cheese until well blended. Then add the vanilla extract and salt.

Next on slow speed, add the powdered sugar about a 1/2 c at a time until well blended and creamy. Then add the milk and mix until combined.

Decorate the cake with the icing however you desire. Top with chopped pecans (optional) and serve.

 

Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter

 

Let me know in the comments if you have ever had this cake before. If this is your first time making this recipe, let me know what you think about it.

It’s a little different adding potatoes to a cake recipe, but believe me you won’t be disappointed.

 

 

You may also enjoy:

 

Peanut Butter Blossom Cookies

 

Brown Sugar Pound Cake

 

Pecan Candy

 

 

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Image of Sweet Potato Pound Cake - Sweet Potato Pound Cake recipe - Whip It Like Butter
Sweet Potato Pound Cake
This super moist Sweet Potato Pound Cake is made with a delicious cream cheese glaze and topped with pecans.
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: brown sugar pound cake, sweet potato cake, sweet potato pound cake
Servings: 12 people

Ingredients

  • For the cake:
  • 3 c of all-purpose flour- sifted
  • 1 c of unsalted butter- room temperature (2 sticks)
  • 1 c of buttermilk- room temperature
  • c of cooked sweet potato
  • 1 c of light brown sugar
  • 2 c of granulated sugar
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/2 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 5 large eggs- room temperature
  • 2 tsps of vanilla extract
  • chopped pecans (optional)
  • For the icing:
  • 8 oz of cream cheese
  • 3 c of powdered sugar
  • 1/2 c of butter (1 stick)
  • 1/2 c of milk
  • 1/8 tsp of salt
  • 2 tsps of vanilla

Instructions

  • Preheat your oven to 350 degrees F.
  • Wash your potatoes thoroughly, place them in a baking dish and bake for 1 1/2 to 2 hours or until tender. Once the sweet potatoes are cooked peel them and scoop out 1 1/2 cups of the sweet potatoes and sit to the side. 
  • Add the baking powder, salt, cinnamon, and nutmeg to flour and whisk together.
  • Using a hand or stand mixer cream the butter, brown sugar and granulated sugar just until combined.
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Add the vanilla extract and cooked sweet potatoes and mix until combined.
  • Add the flour mixture 1/2 c to 1 c at a time on low speed until combined alternating with the buttermilk- beginning and ending with the flour. Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Spray a 12 cup bundt pan with non-stick spray.
  • Pour the batter into the pan and spread it evenly.
  • Bake for an hour and to an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the icing.
  •  To make the icing: 
  • Using a hand or stand mixer, mix the butter and cream cheese until well blended.
  • Then add the vanilla extract and salt.
  • Next on slow speed, add the powdered sugar about a 1/2 c at a time until well blended and creamy.
  • Then add the milk and mix until combined.
  • Decorate the cake with the icing however you desire. Top with chopped pecans (optional) and serve.
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