The Best Sweet Potato Pound Cake
User Reviews
5
The Best Sweet Potato Pound Cake
Description
This sweet potato pound cake uses softened unsalted butter creamed with granulated sugar until light, then eggs are added one at a time before buttermilk is incorporated. Dry ingredients including all-purpose flour, salt, baking powder, baking soda, cinnamon, and nutmeg are combined and mixed into the wet batter along with pureed sweet potatoes and vanilla extract. The cake is baked in a greased and floured bundt pan at 350°F for about 55 to 70 minutes, until a toothpick comes out clean. The result is a dense yet moist cake with warm spice notes and a subtle sweetness from the sweet potatoes.
The caramel frosting is made by melting dark brown sugar and unsalted butter together, then adding heavy cream and vanilla, finishing with powdered sugar for sweetness and texture. This frosting provides a rich, smooth topping that enhances the cake’s flavors. The cake can be served as a dessert or special occasion treat.
Storage instructions include keeping the cake covered at room temperature for 3 to 4 days, refrigerating for up to 5-6 days, or freezing the unfrosted cake for up to 4 months when wrapped properly.
Ingredients
For the Batter:
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 4 egg at room temperature, large
- 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 sweet potato 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, mashed
- 1 tablespoons vanilla extract pure
For the Caramel Frosting:
- ½ cup dark brown sugar
- ¼ cup butter unsalted
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract pure
- ½ cup powdered sugar For a less thick, runny frosting, reduce it to ⅓ cup.
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
- Store the cake covered at room temperature for up to 3-4 days in a dry, cool place.
- Refrigerate well-covered for 5-6 days if not consumed quickly.
- Freeze the cake without frosting, wrapped in plastic and foil, for up to 4 months.
- Use cooled cooked sweet potatoes or drained canned yams to avoid excess moisture that can affect texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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