Sweet Potato Pound Cake
Sweet Potato Pound Cake is a warm, spiced dessert that's perfect for fall and winter. It's rich, moist, layered with a cinnamon streusel filling, and topped with a smooth cream cheese frosting.
Equipment
- Baking Sheet
- 15-cup Bundt Pan
- Mixing Bowl
- Whisk
- Cooling Rack
Ingredients
- 1 lb Sweet Potatoes
- 3 cups All Purpose Flour
- 1 tbsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/2 tsp Kosher Salt
- 1/4 tsp Baking Soda
- 1 cup Salted Butter, (room temperature)
- 2 tbsp Vegetable Oil
- 2 cups Brown Sugar
- 1 cup Sugar
- 1 tbsp Vanilla Extract
- 1 tsp Maple Extract, (optional)
- 6 Eggs
- 2/3 cup Sour Cream
Cinnamon Streusel Filling
- 3/4 cup Sugar
- 1 tbsp Cinnamon
Cream Cheese Frosting
- 4 oz Cream Cheese, (room temperature)
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk , (room temperature)
- pinch Salt
Instructions
- Preheat the oven to 425 degrees F. Place sweet potatoes onto a baking sheet and bake for 30-40 minutes, until the sweet potatoes become fork tender. Remove the skins and mash until smooth. Set aside to cool completely.
- Spray a 15-cup bundt pan with nonstick baking spray. Set aside.
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together all purpose flour, cinnamon ground ginger, nutmeg, cloves, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, oil, brown sugar, sugar, and mashed sweet potato puree. Mixture will appear soupy, is normal! Add vanilla extract, and then add the eggs, one at a time. Again, the mixture will appear very soupy, don't worry. It will all come back together, I promise! (scrape down the sides of the bowl as needed)
- Add half of the dry ingredients and mix until just combined, about 10-15 seconds. Pour in the sour cream and mix until combined, about another 10 seconds. Then add the remainder of the flour mixture. Mix until batter is smooth, about 15-20 seconds.
- Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon streusel on top, then add the remainder of the batter on top.
- Bake for 1 hour and 15-20 minutes, until a toothpick comes out clean when poked in the center.
- While the cake is baking, make the icing. Add cream cheese to the bowl a stand mixer with the paddle attachment. Mix for about 30 seconds, until smooth. Then add a pinch of salt, powdered sugar, and vanilla extract. Begin mixing on low speed until combined, then add milk and mix until just combined, about 10-20 seconds.
- Once the cake is finished baking, allow the cake to cool for 10 minutes in the bundt pan, then turn onto a cooling rack to cool completely.
- Pour the icing on top of the cake.
Notes
- Bake the sweet potatoes ahead of time. I like to bake the sweet potatoes the day before to save time. Whatever you do, make sure they’re fully cooled before adding them to the batter. This prevents it from becoming too loose.
- If you don't have a potato masher, use a food processor to blend the mashed sweet potatoes until they're completely smooth.
- Don’t overmix the batter. After adding the flour, mix just until combined to keep the cake tender and avoid a dense texture.
- Use room temperature butter and cream cheese. This makes it easier to blend them smoothly, resulting in a creamier frosting without lumps.
- Use fresh spices. For the best flavor, make sure your spices are fresh. Older spices can lose their potency and won’t provide the same warmth and depth.
Nutrition
Calories: 736kcal, Carbohydrates: 120g, Protein: 8g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 344mg, Potassium: 308mg, Fiber: 3g, Sugar: 88g, Vitamin A: 6152IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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