This sweet potato pound cake is a tasty twist to the traditional pound cake recipe, featuring sweet potatoes and greek yogurts. It is moist, tender, delicious, and topped with pecans and chocolate glaze.
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Sweet Potato Pound Cake Recipe
Seriously, I was wowed by the look of this cake coming from the oven. The cake looked and smelled AMAZING! And I was even more impressed by the texture and taste of the cake.
The cake was soft, moist and had the perfect sweetness. Adding Greek yoghurt to your pound cake definitely makes it moist. I definitely urge you not to use any substitute for the Greek yoghurt.
Let me share with you something I've learned from my grandmother: the secrets to a moist and fluffy pound cake are not to overmix the batter, not overbake it, to use all ingredients at room temperature, and, of course, to measure your ingredients correctly.
Ingredients & Substitutions
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour: I used All-purpose flour; however, you may use self-rising flour and skip adding the baking powder.
Sweet potato: To cook the sweet potatoes, boil them until tender, but you may also bake them in the oven or steam them until soft and tender. After that, you need to peel and mash them. Check how to bake sweet potatoes.
Butter: I used salted butter, so I didn't add a pinch of salt to the baking. If you use unsalted butter, I recommend adding a pinch of salt.
Eggs: I used 2 large eggs.
Baking soda & baking powder: Important for making a soft and fluffy cake.
Brown sugar & White sugar: Instead of using ¾ cup of white sugar, I used ½ white sugar and ¼ brown sugar to add moisture and flover to the cake.
Greek yogurt: You can replace greek yoghurt with buttermilk.
Ground cinnamon: Cinnamon goes so well with sweet potatoes, so to add a hint of spiciness to the cake, I added ¾ tablespoon of ground cinnamon. You may add ground ginger and nutmeg along with cinnamon.
Vanilla extract: For extra flavor.
For the topping: I used dark chocolate, butter, and coarsely chopped Pecan.
How To Make Sweet Potato Pound Cake?
Preheat the oven at 180C / 350F and grease a bundt well with butter.
One: Wash and boil the potatoes until tender, then peel them and mash with a potato masher. Set a side.
Two: In a bowl, mix butter, brown sugar and white sugar until well combined (using an electric whisk). Then add the eggs one at a time and vanilla extract. Follow with adding the mashed sweet potato.
Three: After that, add flour, baking soda, baking powder and ground cinnamon then mix using a spatula. Add the greek yogurt, mix.
Four: Then spoon the batter carefully in the bundt pan and bake for 40-45 minutes or until fully baked. Let the cake cool completely before removing from the bundt.
Five (Make The Topping): Microwave the chocolate and butter, mix.
Sprinkle the pecan on top of the cake then drizzle with the chocolate. Ta-da!
Pound Cake Topping Ideas
This flavourful sweet potato cake can be topped with a variety of toppings such as cream cheese, chocolate glaze, praline sauce, whipped cream, any jam you fancy, or You can simply sprinkle some powdered sugar on top of it.
Expert Tips!
- Gorgeously crease your bundt pan with butter to prevent the cake from sticking to the bundt pan. I greased the pan so well, and the cake slid out with no problem.
- If you don't have a bundt pan, just use a normal round baking pan.
- For best results, I highly recommend using ingredients that are at room temperature.
- Allow the cake to cool for 10-15 minutes before removing it from the bundt pan.
- You may use canned sweet potatoes if that's what you have on hand or in a hurry.
More Cake Recipes
- Rice Pudding Recipe
- Fluffy Homemade Doughnut Recipe
- Sponge Cake With Only Four Ingredients
- Spiced Cake With Black Currant
- Easy Vanilla Cake Recipe
More Sweet Potato Recipes
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Recipe Card
Incredible Sweet Potato Pound Cake
Equipment
Ingredients
- ¾ cup sweet potato cooked, peeled and mashed
- 1 ½ cup all-purpose flour
- ½ cup butter , room temperature
- 2 large eggs , room temperature
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¼ cup brown sugar
- ½ cup greek yoghurt
- ¾ tablespoon cinnamon
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt
Topping
- 100 g dark chocolate
- 1 teaspoon butter
- ⅓ cup pecan chopped
Instructions
- Preheat the oven at 180C / 350F.
- In a bowl, cream butter, brown sugar and white sugar until well combined (using an electric whisk). Then add the eggs one at a time and vanilla extract. Follow with adding the sweet potato.½ cup butter, 2 large eggs, ¼ cup brown sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, ¾ cup sweet potato
- After that, add flour, baking soda, baking powder and ground cinnamon then mix using a spatula. Add the greek yoghurt, mix.1 ½ cup all-purpose flour, ½ teaspoon baking soda, 1 ½ teaspoon baking powder, ½ cup greek yoghurt, ¾ tablespoon cinnamon, ⅓ teaspoon salt
- Grease a bundt pan well with butter. Then spoon the batter carefully in the bundt.
- Bake for 45 minutes or until fully baked.
- Let the cake cool completely before removing from the bundt.
Making The Topping
- Coarse chop the pecan.⅓ cup pecan
- Microwave the chocolate and butter, mix.100 g dark chocolate, 1 teaspoon butter
- Sprinkle the pecan on top of the cake then drizzle with the chocolate.
Notes
- Gorgeously crease your bundt pan with butter to prevent the cake from sticking to the bundt pan. I greased the pan so well, and the cake slid out with no problem.
- If you don't have a bundt pan, just use a normal round baking pan.
- For best results, I highly recommend using ingredients that are at room temperature.
- Allow the cake to cool for 10-15 minutes before removing it from the bundt pan.
- You may use canned sweet potatoes if that's what you have on hand or in a hurry.
Shelby says
This was delicious! How much of the ginger and nutmeg do you add to this recipe for the variation ?
Radwa says
1/2 tsp
Caelyne says
This is a rich and buttery pound cake. My husband likes it so much.
Duna says
Very comforting pound cake. I love it with a cup of milk; thanks for sharing the recipe.
Clair says
I never made sweet potato cake before and was so impressed by the result. The cake is so soft and delicious. Definitely will make it again.