Sweet Potato Pound Cake recipe

3.37 from 11 votes

Ultra-moist sweet potato pound cake made with baked sweet potatoes for rich flavor and tender crumb. A Southern-style recipe that gets better overnight.

Prep Time10

Cook Time2 30

Course: Dessert

Cuisine: American

Keyword: brown sugar pound cake, sweet potato cake, sweet potato pound cake

Servings: people

Calories: 602kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all-purpose flour- sifted
1 c unsalted butter- room temperature
5 large eggs- room temperature
1 c buttermilk- room temperature
1½ c sweet potato - cooked and mashed
1 c light brown sugar
2 c granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tsps vanilla extract
For the icing/glaze:
8 oz cream cheese - room temperature
3 c powdered sugar
½ c unsalted butter - room temperature
½ c (whole) milk - room temperature
⅛ teaspoon salt
2 tsps vanilla
chopped pecans (optional)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Wash your potatoes thoroughly, place them in a baking dish and bake for 1 ½ to 2 hours or until tender.
Once the sweet potatoes are cooked, peel them and scoop out 1 ½ cups of the sweet potatoes, mash them and sit them to the side to cool. (Leave your oven pre-heated to 350 degrees while preparing your cake.)
In a separate bowl, whisk the baking powder, salt, cinnamon, nutmeg and flour together. Sit it to the side.
Using a hand or stand mixer cream the butter, brown sugar, and granulated sugar together just until light and fluffy (approximately 5 minutes).
Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
Add the vanilla extract and cooked sweet potatoes and mix until combined.
Add the flour mixture ½ 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 baking 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 removing it from the pan. 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 ½ 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.

Video

Notes

Use room temperature ingredients- eggs, butter, buttermilk and cream cheese should be at room temperature
Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
Avoid overmixing the cake batter, as it’ll lead to a tough and rubbery cake. Mixing your ingredients on low speed will also help to avoid overmixing.
Once the sweet potatoes have baked, cut them in half and scoop the potato out for best results.
Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour.
Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.

Nutrition