Sweet Potato Pound Cake
“Sweet Potato Pound Cake that bakes up moist and velvety tender! Full of real sweet potato flavor with hints of brown sugar and cinnamon! Topped with a sweet marshmallow cream cheese glaze and pecans!”
Visual learner? Watch me make this sweet potato pound cake from start to finish!
Tis the season for all things sweet potato!!! Bring on the sweet potato pie, sweet potato casserole, and sweet potato cinnamon rolls! (jk about that last one, but man doesn’t that sound good??) *making a mental note to get to tweaking that recipe*
Today we are making a sweet potato poundcake! I can’t believe I’m just now getting around to creating a sweet potato pound cake for my site. So many recipes so little time! That’s why I love recipes so much! There is ALWAYS something exciting to create.
This moist, sweet potato pound cake is incredible. Dense, moist, and full of sweet potato flavor just the way I like!
How to make THE BEST Sweet Potato Pound Cake
There are few things to keep in mind when making sweet potato pound cake. Here are a few tips for success.
- Make this the day before. Seriously. Sweet potato and pumpkin-flavored cakes ALWAYS taste better once they’ve had a chance to sit overnight. The flavors are different the next day. So make this cake the day before you want to serve it.
- Use Stage 1 baby food sweet potatoes. Sure, you can roast/steam your own sweet potato and puree it with a little water, or you can purchase pure sweet potatoes in the baby food aisle. I use to roast my own, but the end-result flavor is the same. Use stage 1 baby food, which is super pureed. Make sure the ingredients list says only “sweet potatoes” with no added salts, sugars, or other ingredients. Most stage one baby foods are pure, which is why I like using them. I use organic Just Sweet Potatoes.
- Add food coloring for the deeper rustic orange color. Food coloring is optional, but if you want to kick up the natural burnt orange color of sweet potato, a few drops of red and yellow food coloring will do the job!
- Don’t skip the glaze! The marshmallow cream cheese glaze is fantastic with this cake! It’s sticky and sweet with a slight tang from the cream cheese. It just pairs up so well with the sweet potato flavor.
This sweet potato pound cake screams fall time with its rustic color. It’s perfect for your holiday dessert table or a companion for your morning coffee.
Get the Recipe: Sweet Potato Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup unsalted butter, (2 sticks, room temperature)
- 1/2 cup butter-flavored shortening
- 1 cup light brown sugar, packed
- 2 cups granulated sugar
- 5 eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ cups sweet potato puree, (I use stage 1 baby food. See note)
- 1 cup half n half, room temperature
MARSHMALLOW CREAM CHEESE GLAZE
- 8 oz Marshmallow Creme, ( I used Jet Puff)
- 2 oz cream cheese, room temperature
- 1/4 cup confectioners sugar
- 1 tablespoon half n half (may need more)
- 3/4 cup chopped pecan pieces
- Preheat oven to 350 F. Grease and flour a 12-cup bundt pan. Set aside.
- In a medium-size bowl whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together butter, shortening, brown sugar, and granulated sugar just until combined.
- Mix in eggs, one at a time, until combined.
- Mix in vanilla extract and sweet potato puree.
- Gradually mix dry ingredients into wet ingredients, alternating with the half and half. Mix just until all ingredients are incorporated.
- Pour batter evenly into prepared pan. Shake the pan to remove air bubbles and even out the top.
- Bake for 60- 70 minutes (may need longer or shorter check it at the 50-minute mark) Do not over-bake!
- Once a toothpick inserted into the cake comes out clean or with moist crumbs clinging to it, remove the cake from the oven.
- Place on a cooling rack to cool.
- Once the pan is cool enough to touch, remove the cake from the pan to finish cooling completely.
- To make the glaze, add all glaze ingredients into a bowl.
- Mix until the glaze is silky enough to drizzle on.
- Once the cake has cooled, drizzle on the glaze.
- Immediately sprinkle on the pecans.
- Cover cake with cake topper and let sit overnight to deepen the sweet potato flavor.