The Best Sweet Potato Pound Cake
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5.0
24 reviews
Excellent
The Best Sweet Potato Pound Cake
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This Sweet Potato Pound Cake is moist, warmly spiced, and full of flavor. It's topped with a rich homemade caramel frosting, making one of the best Fall desserts ever!
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Ingredients
For the Batter:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 tablespoons buttermilk or 3 Tablespoons whole milk mixed with ½ teaspoon of white vinegar
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups mashed sweet potatoes cool (or canned Yams which are cut or mashed sweet potatoes. Make sure to drain any syrup!). TO COOK fresh sweet potatoes: Make sure to cook wash 2 large sweet potatoes, and prick them all over with a fork. and microwave them in a microwave-safe dish for 8-12 minutes or until tender. Then, carefully slit them open and scoop out the cooked flesh. TIP: Avoid boiling them as they can absorb too much water and make your cake too wet or gummy.
- 1 tablespoons pure vanilla extract
For the Caramel Frosting:
- ½ cup dark brown sugar
- ¼ cup unsalted butter
- ⅓ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar For a less thick, runny frosting, reduce it to ⅓ cup.
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Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10” tube or bundt pan, and set aside.
- Prepare the cake batter: In the bowl of an electric mixer with a paddle attachment, cream butter and then add the sugar, beating at low speed until light and fluffy, about 3-4 minutes. TIP: Make sure to not over-cream them; otherwise, your cake can acquire gummy streaks! Add eggs, one at a time, beating after each addition at low speed until just incorporated. Scrape down the bowl after each addition. Add the buttermilk and beat just until incorporated. The batter will look lumpy.
- In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Slowly add the flour mixture to the potato mixture at low speed until combined. Beat in the mashed sweet potatoes and vanilla.
- Pour the batter into the prepared tube/bundt pan and level uniformly. Bake for 55-70 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack for 20 minutes, then invert onto a serving plate. Once the cake has cooled completely, prepare the caramel frosting. If you prefer, serve this sweet potato pound cake plain, dusted with confectioner sugar, or with a dollop of whipped cream.
- For the Caramel Frosting: Bring brown sugar, heavy cream, and butter to a boil in a small stainless steel saucepan over medium heat, whisking constantly. Boil, whisking constantly for about 1 minute. Remove the pan from the heat and stir in vanilla. Gradually whisk in powdered sugar until smooth. Continue to stir the mixture until it just begins to cool and thicken. Immediately pour mixture over cooled sweet potato pound cake and let set. Decorate with chopped pecans on top or with fresh cranberries and mint leaves on the side.
Notes
- How To Store
- How To Store
- How To Store
- Room Temperature: Store sweet potato pound cake, tightly covered, at room temperature for up to 3-4 days in a dry, cool place.
- Room Temperature: Store sweet potato pound cake, tightly covered, at room temperature for up to 3-4 days in a dry, cool place.
- Fridge: Store it, well-covered, in the fridge for up to 5-6 days.
- Fridge: Store it, well-covered, in the fridge for up to 5-6 days.
- Freezer: Freeze the cake (without the frosting), wrapped in plastic wrap and then aluminum foil, for up to 4 months.
- Freezer: Freeze the cake (without the frosting), wrapped in plastic wrap and then aluminum foil, for up to 4 months.
- Room Temperature: Store sweet potato pound cake, tightly covered, at room temperature for up to 3-4 days in a dry, cool place.
- Fridge: Store it, well-covered, in the fridge for up to 5-6 days.
- Freezer: Freeze the cake (without the frosting), wrapped in plastic wrap and then aluminum foil, for up to 4 months.
Nutrition Information
Show Details
Calories
397.8kcal
(20%)
Carbohydrates
56.6g
(19%)
Protein
4.5g
(9%)
Fat
17.7g
(27%)
Saturated Fat
10.7g
(54%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
4.6g
Trans Fat
0.6g
Cholesterol
85mg
(28%)
Sodium
215mg
(9%)
Potassium
163.5mg
(5%)
Fiber
1.3g
(5%)
Sugar
34.9g
(70%)
Vitamin A
2939.6IU
(59%)
Vitamin C
0.4mg
(0%)
Calcium
50.2mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 3978 kcal
% Daily Value*
| Calories | 397.8kcal | 20% |
| Carbohydrates | 56.6g | 19% |
| Protein | 4.5g | 9% |
| Fat | 17.7g | 27% |
| Saturated Fat | 10.7g | 54% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 4.6g | 23% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 215mg | 9% |
| Potassium | 163.5mg | 3% |
| Fiber | 1.3g | 5% |
| Sugar | 34.9g | 70% |
| Vitamin A | 2939.6IU | 59% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 50.2mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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