Why We Love Sweet Potato Cake
Sweet Potato Pound Cake is the perfect baked dessert for fall! If you’re not a big pumpkin fan, you can still experience decadent seasonal treats made with hearty sweet potatoes. And if you do love pumpkin, the pound cake will taste familiar yet new and exciting! We love to make this classic pound cake recipe with your choice of fresh cooked sweet potatoes, or canned sweet potato purée. With either option, the buttery sweet potato cake will have a moist, tender crumb loaded with cinnamon spice and warm brown sugar. The flavors are perfect to pair with goodies like whipped cream or ice cream! Bring this rustic cake to gatherings, serve at the holidays, or simply bake and enjoy for an anytime dessert or snack. (Pssst, pumpkin fans: You definitely want to also check out this easy recipe for Pumpkin Pound Cake with Chocolate Ganache!)
Ingredients You Need
Sweet potato – either freshly cooked and mashed, or canned sweet potato puree Butter – unsalted, softened Light brown sugar – for a deep, sweet flavor that isn’t overly “sugary” tasting Eggs – at room temperature is best Vanilla extract – an essential for the best cake recipes Ground cinnamon – or pumpkin pie spice if you are feeling super festive Baking powder – as a leavening agent Salt – just a pinch All-purpose flour – or gluten-free flour
How to Make Sweet Potato Pound Cake
If you are using fresh sweet potatoes, the first step is to bake and mash them. You can do this up to a day or two before you plan to make the cake! Preheat the oven to 450°F. Set one large or two medium sweet potatoes on a baking sheet. Bake for at least one hour, until the potatoes are soft and tender. Cool the potatoes, then peel, mash, and measure for the recipe. Use right away, or transfer to an airtight container and keep in the fridge overnight. Once you are ready to bake, preheat the oven temperature to 325°F. Set out at 12 cup capacity Bundt pan. Generously grease the pan, making sure to coat every nook and cranny with butter or shortening. Then place a small amount of granulated sugar (or flour) in the Bundt pan and shake it around to coat evenly. Pro Tip: You can use baking spray to grease and flour the pan at the same time, but be careful to coat it very thoroughly. Next, set out an electric stand mixer. Cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a spatula. Then beat in the eggs until well combined. Scrape the bowl again and add the cooled sweet potato mash. Beat to combine. Then turn the mixer on low, and mix in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time until it is fully combined. Scrape the bowl one last time, and beat for another 10-20 seconds until the batter is smooth. Scoop the cake batter into the prepared Bundt pan. Tap the pan on the counter to eliminate as many air bubbles as possible. Then smooth the top out evenly if needed. Bake on the center rack for 65 to 75 minutes, until a toothpick inserted deep in the middle of the cake comes out clean. Remove the cake from the oven and allow it to cool at least 20 minutes in the pan. Then gently flip the cake out onto a wire rack and continue to cool to room temperature. Ta-da! Slice and enjoy right away, or wrap it in plastic wrap and keep it at room temperature. Pro Tip: Room temperature cake offers the best flavor and soft fluffy texture.
Serving Suggestions
Slice and enjoy a generous hunk of sweet potato cake as-is for dessert, or even for a sweet breakfast treat. It pairs deliciously with a hot cup of tea or coffee! We love to top thick slices with whipped cream or vanilla ice cream, plus an extra sprinkle of cinnamon. It also is fabulous with spiced apples, spiced apple ice cream, or homemade pecan praline sauce. This cake is always a hit at potlucks and holiday gatherings!
Looking for More Easy Dessert Recipes? Be Sure to Try:
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 Pumpkin Cheesecake Bars Libby’s Pumpkin Pie Recipe
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