For an extra layer of flavor, consider adding a handful of chopped pecans or walnuts to the batter. Ensure your sweet potato puree is smooth and free of lumps for the best cake texture. If you don’t have Neufchâtel cheese, cream cheese can be substituted. To prevent the top from over-browning, loosely tent the cake with foil during the last 20 minutes of baking. This cake is delicious on its own, but it's also wonderful with a dusting of powdered sugar, a simple glaze, or a dollop of whipped cream.
World's Best Sweet Potato Pound Cake
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 5 mins
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SERVING16 People
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VIEWS45
Elevate your dessert game with this moist and flavorful Sweet Potato Pound Cake. A delightful twist on a classic, this cake features the subtle sweetness of sweet potatoes, perfectly balanced with warm spices. It's an ideal centerpiece for any occasion, guaranteed to impress with its rich texture and comforting aroma.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol67 mg
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Fiber1 g
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Protein6 g
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Saturated Fat6 g
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Sodium322 mg
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Sugar35 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt or tube pan. Ensure every crevice is coated to prevent sticking. (Prep time: 5 minutes)
02 Step
Recipe View In a stand mixer fitted with the paddle attachment, cream together the softened butter and Neufchâtel cheese until light and fluffy. This step is crucial for a tender crumb. (Time: 3-5 minutes)
03 Step
Recipe View Gradually add the brown sugar and granulated sugar to the creamed mixture, beating until the mixture is light and airy. (Time: 2-3 minutes)
04 Step
Recipe View Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures a smooth batter. (Time: 3-4 minutes)
05 Step
Recipe View Mix in the sweet potato puree until well combined. The batter should be smooth and evenly colored. (Time: 1-2 minutes)
06 Step
Recipe View In a separate bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. (Time: 2 minutes)
07 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (Time: 2-3 minutes)
08 Step
Recipe View Beat in the vanilla extract until fully incorporated. (Time: 30 seconds)
09 Step
Recipe View Pour the batter into the prepared Bundt pan, spreading it evenly. (Time: 1 minute)
10 Step
Recipe View Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, approximately 75-85 minutes. (Bake time: 75-85 minutes)
11 Step
Recipe View Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 20 minutes +)
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Sierra Prosacco
Jun 23, 2025Michael B: "I was a bit skeptical about sweet potato in a cake, but this recipe changed my mind! It's now a family favorite.
Reginald Feeney
May 14, 2025Sarah J: "This cake was a hit! I followed the recipe exactly, and it came out perfectly moist and flavorful. The spices are just right.
Joaquin Green
May 5, 2025Emily L: "Easy to follow instructions and a delicious result. I added a cream cheese glaze, which complemented the cake beautifully.
Angelita Padberg
Feb 1, 2025Jessica P: "I substituted gluten-free flour, and it worked great! Just be careful not to overmix the batter.
Bridie Vonrueden
Jan 11, 2025David K: "My cake took closer to 90 minutes to bake, but it was worth the wait. Make sure to check for doneness with a skewer.