This Sweet Potato Pound Cake is a moist and flavorful treat, perfect for fall. Made with sweet potatoes, it has a lovely orange color and a hint of warm spices!
Baking this cake feels like a hug from the oven! I like to enjoy it with a cup of tea, and the smell fills the kitchen like a cozy reminder of home.
It’s super easy to whip up too! Just mash the sweet potatoes, mix with the other ingredients, and bake. You’ll impress everyone with your baking magic!
Key Ingredients & Substitutions
Sweet Potatoes: Cooked and mashed sweet potatoes give this cake its unique flavor and moisture. If you’re in a pinch, you can use canned sweet potatoes, but be sure to drain them well.
Butter: I suggest unsalted butter for better control over salt levels. If you’re looking for a dairy-free alternative, coconut oil or a plant-based butter works great!
Sour Cream: It adds moisture and richness. If you don’t have any, plain yogurt or applesauce can be a good stand-in, keeping the texture lovely.
Spices: The cinnamon, nutmeg, and cloves create a warm flavor. If you prefer fewer spices, stick with cinnamon only, or even add a dash of pumpkin pie spice for a twist!
How Do I Ensure My Pound Cake Doesn’t Stick to the Bundt Pan?
Getting a bundt cake out cleanly can be tricky. Here’s how to do it right:
- Grease the bundt pan with plenty of butter or non-stick spray.
- Dust the greased pan with flour, shaking out any excess. This acts like a barrier.
- Let the cake cool in the pan for about 15 minutes before inverting. This helps it set a bit but not cool down completely.
- Run a knife gently around the edges to help loosen it from the pan before inverting onto a rack.
With these tips, you’ll have a perfectly shaped pound cake ready for serving!
Sweet Potato Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and 70-80 minutes to bake. Don’t forget to allow time for it to cool! Plan for about 2 hours total from start to finish.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan. This helps ensure that your cake won’t stick when it’s time to take it out.
2. Cooking the Sweet Potatoes:
Next, take your sweet potatoes, peel them, and cut them into cubes. Boil or steam these until they’re tender, which should take about 15-20 minutes. When they are soft, drain and mash them until smooth. Set aside to cool a bit.
3. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This blends the dry ingredients evenly.
4. Creaming Butter and Sugar:
In a large mixing bowl, use a hand mixer to cream the softened butter and sugar together until it’s light and fluffy. This should take about 3-5 minutes, so don’t rush it!
5. Adding Eggs:
Now, beat in the eggs one at a time. Make sure to mix well after each addition, giving it a little extra love!
6. Adding Potatoes and Sour Cream:
Mix in the cooled mashed sweet potatoes, sour cream, and vanilla extract until everything is fully combined.
7. Incorporating Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until everything is combined. Be careful not to overmix, or your cake may not rise well.
8. Pouring the Batter:
Pour the batter into your prepared bundt pan and smooth the top with a spatula. This ensures even baking.
9. Baking the Cake:
Bake the cake in your preheated oven for 70-80 minutes. To test for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.
10. Cooling Time:
When done, allow the cake to cool in the pan for about 15 minutes. This helps it firm up a bit, making it easier to remove from the pan. After that, gently invert it onto a wire rack to cool completely.
11. Serving Your Cake:
Once cooled, slice and serve your delicious Sweet Potato Pound Cake! You can dust it with powdered sugar or drizzle a simple vanilla icing on top if you’d like an extra hint of sweetness.
Enjoy your moist, warmly spiced Sweet Potato Pound Cake!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes if you’re short on time. Just be sure to drain them well and mash them before adding to the batter, as excess moisture can affect the cake’s texture.
Can I Substitute the Sour Cream?
Absolutely! If you don’t have sour cream on hand, plain yogurt is a great alternative. You can also use applesauce for a lower-fat version, though it may slightly alter the flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for about a week. To keep it moist, consider wrapping it in plastic wrap before placing it in a container.
Can I Freeze This Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap, then in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
