There’s something magical about sweet potato pound cake that goes way beyond just “fall flavors.” The mashed sweet potatoes give this cake an incredible moistness that regular pound cake never achieves, while a touch of pumpkin pie spice and bits of coconut add just enough complexity without overwhelming that gorgeous sweet potato flavor. I make this year-round because honestly, who says sweet potatoes are only for autumn?

Sweet Potato Pound Cake

Step by Step Guide to Making Sweet Potato Pound Cake

Preheat and Prep

Preheat oven to 350°F (175°C).

Grease a 10- or 12-cup bundt pan with butter or baking spray.

Make the Batter

In a large bowl or stand mixer, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes.

Add eggs one at a time, mixing well after each.

Mix in mashed sweet potatoes until fully incorporated.

Add Dry Ingredients and Coconut

In a separate bowl, whisk together self-rising flour and pumpkin pie spice.

Gradually add dry mixture to the sweet potato mixture while beating on low speed, mixing until just combined.

Stir in sweetened coconut by hand.

Bake and Cool

Spoon batter evenly into the prepared bundt pan.

Bake for 65 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Dust with powdered sugar if desired before serving.

Sweet Potato Pound Cake

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Author: Honest Cooking Magazine
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x

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Description

Ingredients

Scale

1 cup unsalted butter, softened (226 grams)

2 cups granulated sugar (400 grams)

4 large eggs

2 1/2 cups cooked, mashed sweet potatoes (about 500–550 grams)

3 cups self-rising flour (360 grams)

2 teaspoons pumpkin pie spice

1/2 cup sweetened shredded coconut (40 grams)

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Instructions

Preheat and Prep

Preheat oven to 350°F (175°C).

Grease a 10- or 12-cup bundt pan with butter or baking spray.

Make the Batter

In a large bowl or stand mixer, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes.

Add eggs one at a time, mixing well after each.

Mix in mashed sweet potatoes until fully incorporated.

Add Dry Ingredients and Coconut

In a separate bowl, whisk together self-rising flour and pumpkin pie spice.

Gradually add dry mixture to the sweet potato mixture while beating on low speed, mixing until just combined.

Stir in sweetened coconut by hand.

Bake and Cool

Spoon batter evenly into the prepared bundt pan.

Bake for 65 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Dust with powdered sugar if desired before serving.

Notes

Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.

Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.

Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.

Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.

When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.

Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.