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Sweet Potato Pound Cake Moist

Best Sweet Potato Pound Cake Moist


  • Author: iyma hernandes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x

Description

This moist sweet potato pound cake is the perfect fusion of rich, buttery flavor and warm spices, making it a comforting treat for fall or any time of year.


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups mashed sweet potatoes
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the mashed sweet potatoes, milk, and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the sweet potatoes are well mashed and cooled before using. This cake tastes even better the next day.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 29g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: sweet potato, pound cake, moist, dessert, fall baking