Ty’s Sweet Potato Sour Cream Pound Cake
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Sweet Potato Sour Cream Pound Cake —a delicious butter pound cake made with fresh sweet potato, aromatic spices, and sour cream topped with a luscious Maple Pecan Praline Sauce.
This Sweet Potato Sour Cream Pound Cake is a basic pound cake recipe with added freshly mashed sweet potato and an aromatic spice blend that tastes like the first breeze of autumn. The moist and tender sour cream enriched crumb is rich and buttery with beautiful flecks of sweet potato throughout. And the optional, but highly recommended, Maple Pecan Praline Sauce is just amazing. It adds an extra layer of sublime decadence.
What you need to make Sweet Potato Sour Cream Pound Cake
Fresh sweet potato
Light brown sugar
Use fresh sweet potatoes
Freshly mashed sweet potatoes are important to this recipe for two reasons. First, freshly mashed sweet potato retains some solid form adding lovely tasty fleck of sweet potato throughout the cake. You want to see bits of potato throughout. Secondly, puréed sweet potato from a can will add extra moisture to the cake making it dense and gummy once baked. To avoid a spoiled cake, cook fresh sweet potatoes with dry heat* before peeling and mashing.
Important note: The potatoes should be steamed, baked, or microwaved. Typically, I cook sweet potatoes using the potato setting on my microwave but you can bake them if you prefer. Don’t boil the potatoes. Boiling them will lose much of the taste and starch needed to hold the potato together. Essentially, you will end up with a purée instead of a mash.
Tips for making pound cakes
- Start with room temperature ingredients. This helps to avoid stiffening the butter once it’s been creamed. It keeps everything loose for even baking.
- Measure flour properly. Too much flour will cakes dry. Too little and the cake will collapse. Check out my How to Measure Flour Properly tutorial for guidance.
- Scrape the sides and bottom of the mixing bowl between ingredients. There is a lot of batter for pound cakes and most mixers will not get the bottom ingredients incorporated well. I like to do a few scrape downs, as I call them, between ingredients to make sure everything blends well.
- Butter your pan well. I find that a good amount of butter or butter and a light dusting of flour works well to release the cake from the pan. Be sure to coat the pan well. Alternatively, you can use a baking spray.
- Let the cake cool before removing it from the pan. About 10-15 minutes is sufficient time for the cake to cool before removing it from the pan. Allow it to finish cooling on a wire rack before serving or frosting. Letting the cake stay in the pan too long could create steam and cause the cake to stick.
How to Make Sweet Potato Sour Cream Pound Cake
Start by whisking together your dry ingredients. The dry ingredients do necessary need to be sifted but it wouldn’t hurt to do so.
Then using a mixer, cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato mash.
Begin to add your dry mix starting with the flour, alternating with the sour cream and ending with the flour.
Pour the batter into a prepared 12-cup bundt cake pan and bake for 55-60 minutes in a preheated 350 degree oven. Cool slightly before removing the cake from the pan to cool completely.
Maple Pecan Praline Sauce
This sauce is simple and just so good. It’s the perfect topping for cakes, ice cream, and just about any other dessert item you can imagine. It begins with toasting pecans in a seasoned cast-iron skillet over medium heat for 3-4 minutes stirring constantly.
Then, to a saucepan over low heat, bring to boil brown sugar, cream, butter, and maple syrup until bubbling. The sugar should be fully melted and the smooth glossy sauce should resemble a thin caramel. Turn off the flame and stir in the vanilla extract, pecans, and kosher salt. Let the praline sauce cool to thicken to pour over the entire cake or to serve individually.
Sweet potato sour cream pound cake Troubleshooting and FAQ
- Can you use pumpkin to replace the sweet potato? The number one question I’m asked about this cake. Short answer—yes. I did some research and learned that Libby’s canned pumpkin is the best choice for cake baking. Canned has less moisture and is more condensed than fresh pumpkin purée which is what you want for this cake.
- The cake collapsed! My best guess is that the flour was not measured properly. This recipe calls for 3 cups of properly measured flour which is equal to 360 grams and measured out to approximately 2 7/8 cups. Without a kitchen scale for this amount can be tricky. I strongly suggest investing in a scale. But you could try measuring 2 7/8 cups of flour by spooning and leveling 3 cups of flour and remove 2-3 tablespoons from the last cup.
- Overcooked and/or over-baked. Ovens vary. My oven bakes this cake at 350 for 55 minutes. If you have experienced burn edges drop the temperature between 325-335 degrees. You may need to at 10-15 minutes.
More wonderful dessert recipes
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Yellow Cake w/ Chocolate Buttercream
Caramel Apple Cinnamon Rolls
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*Updated on 10/1/2020 for improved content. It was first published on 11/3/2017.*
Ty’s Sweet Potato Sour Cream Pound Cake
- 3 c all-purpose flour (360 grams) properly measured
- 1 1/2 c salted butter
- 1 1/2 c sweet potato cooked and mashed (about 2 large potatoes)
- 1 c sugar
- 3/4 c light brown sugar packed
- 4 eggs
- 1 1/2 c sour cream
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Maple Pecan Praline Sauce
- 1 1/4 c light brown sugar
- 1 c pecans chopped
- 1/2 c salted butter
- 1/2 c heavy cream
- 1/4 c maple syrup
- 2 tsp vanilla
- 1/4 tsp kosher salt
- Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
- Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
- Prepare a 12-cup bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.
Maple Pecan Praline Sauce
- To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel.
- Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.
- 3 c all-purpose flour, unbleached (I did not use proper measure in this version of the recipe. I scooped directly from my containers so it was probably closer to 3 2/3 cups of flour)
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 3/4 tsp ginger
- 2 c butter
- 1 1/4 c sugar
- 3/4 c brown sugar, packed
- 6 eggs
- 1 1/2 c sweet potato, cooked
- 2 tsp vanilla
- 14 oz sour cream
- 5 tbsp butter, cold
- 1 c glazed pecans, chopped
- 1/3 c brown sugar, packed
- 1/3 c flour
- Pinch of salt
Want to try this recipe. Question, can cream cheese be substituted for the sour cream? And, can cake flour be used instead of all purpose flour?
Hi. Cake flour works well in this recipe. However, I would advise against cream cheese because it’s not a traditionally beaten batter like a cream cheese pound cake. This batter doesn’t get beaten nearly as long because it doesn’t need the be aerated. I’m just not sure how it would work.
I have not made this cake yet. I live at high altitude and I am considering using the original recipe or at least that amount of flour to adjust for altitude. Typically I add at least 2 tablespoons to 1/4 cup extra flour to cakes and some times they still sink in the middle.
Do you have any thoughts on this or has anyone else at high altitude made this cake?
Ty, this cake turn out so good. Do you think this cake would freeze well?
I’m happy to hear that. Yes, the cake will freeze will if fully cooled and praline sauce on the side. I would double wrap it with plastic wrap and store it in a ziplock for a few weeks. Defrost it at room temp overnight.
I only have unsalted butter. How should I adjust the salt?
Hi Sam, I have made this cake with unsalted butter without adjusting the salt and it was fine. I probably would have added 1/8-1/4 teaspoons had I thought about it prior but I think that’s just me being picky. Everyone devoured it without noticing.
Long story short: you don’t really need to adjust the salt but it you wanted to, you can add up to 1/4 teaspoon.
I’m confused, why do we have two sets of recipes? I just made this cake hopefully all goes well, I used the first recipe listed.
You chose the current cake which is the same and the other just less batter. The original recipe measurements are from years ago. Some people want the full batter and the crumble top instead of the praline sauce.
I love the new photos! This cake is delicious. I found your recipe about a year ago and it has become a family favorite.
Thank you! I’m so happy you like the cake.
The praline sauce is delicious…perfect recipe! The cake was a nice twist on sour cream pound cake…I think I was expecting it to be sweeter because of how sweet potato pie tastes… then I had to remind myself that this was not a pie…it’s cake cake cake!
This cake is delicious! I did substitute greek yogurt for the sour cream and it turned out great.
Will make this again😃
This pound cake is a winner! I made it three times during the holidays. Shipped to family and friends along with my Lemon Sour Cream Pound Cake. Everyone raved about. This recipe is a keeper for all of the fall and winter holidays.
Thanks for sharing!
This cake is wonderful. I tried it last year for Christmas. It fell because my pan was too small, but still tasted wonderful. I tried it again this year, but added spiced rum instead of vanilla to the glaze. It was ridiculously good
I am always happy to hear that people love this recipe. So glad it turned out better for you this time! And that spiced rum addition 👌🏾.
That is delicious!!!! I made 1/2 recipe in a small Bundt pan, cooked for 50 minutes and it was perfect. Very moist and great flavor. My praline sauce I cooked too long so it was a little grainy but it was still good. I will definitely make this again. And thanks for your prompt responses to questions.
Excellent! Happy to help.
Hi, thanks so much for sharing this recipe. I plan on making for the familia to enjoy tomorrow☺️ Just curious what are your thoughts on substituting with coconut flour? I’m hardly a seasoned baker so small changes seem scary! Lol Thanks again🧡
Hey Samantha. I would not recommend it. The cake has too much fat and moisture for most if not all flour alternatives.
Got it, thanks again. Happy Thanksgiving!
Hi! I want to make this so badly and I’m adding it to my holiday list! Question. Would I be able to use this as a layered cake? Instead of a Bundt?
Hi Tessa. You can certainly make this into a layer cake. I’ve made streusel top cupcakes from the batter and they baked in 30ish minutes. I would guess a triple layer cake would take 30+ minutes at the same temp. Check it around 25 min to be safe.
Hey! Just wanted to say I made this last year and I am making again! Thanks for sharing! Hope your holidays are awesome!!!
So glad you enjoy it! Happy holidays to you and yours as well!
Has anyone halved the recipe for a small Bundt pan? Wondering how long to cook.
Hi. I have not but I would suggest checking around 35-40 minutes since the whole recipe can take up to 1 hour and 15 minutes.
Thanks. I’ll let you know! Happy Thanksgiving!
My praline sauce is a bit grainy, did I not cook long enough? Any tips, it’s not smooth and glossy like yours. 😩
Don’t stress. Try heating it a little longer to dissolve the sugar. It should have boiled long enough to roll like in the video. If it boils too long it will start to crystalize and turn candy like. If that’s the case, you may have to start over. Send me an email through my contact form if you’re still having trouble and I’ll try to walk you through it.
I’m making this for thanksgiving & I was also making sweet potato casserole so I had already pre-boiled and mashed my sweet potatoes. Will it really make that much of a difference if they’re boiled as opposed to steamed/microwaved/baked? The potatoes still look about the same consistency of the ones in your video.
Boiled potatoes will work just fine. It’s just a matter of taste preference.
Hello! When you say “Bundt pan” are you talking 12 cup or 10 cup???
Hey. Yes, a basic 12-cup bundt pan. I’ll note that in the recipe. Thanks!
Hello. Can’t wait to make this for T’giving.
can I make the sauce night before as well and should I keep in a glass jar at room temp or refrigerate? I can put on a table in my garage where I keep my cakes cool (wrapped/enclosed) until use.
I’m excited that you’re trying it. You can keep the cake at room temp or in the cool space in a cake carrier. The sauce should be refrigerated until needed. It heats well in the microwave to become pourable. I hope you enjoy it!
Thank you, I’ll keep the sauce refrigerated!
Hello. I can’t wait to try this for Thanksgiving, praying it comes out right because I’m definitely no baker but going to give it a try. Also, the vanilla is that vanilla extract?
Yes, it’s vanilla extract. Be sure to follow along with my longer youtube video tutorial; you will do just fine!
How many sweet potatoes did it take to get 1 1/2 cups?
1-2 sweet potatoes. Go with 2 large potatoes to be safe.
This is so good!! I made this cake this week for my birthday. It is super moist and full of flavor. I substituted the maple sauce for a homemade carmel sauce. Wow. Will be one if my “Go To Recipes”!!!!
I’m always happy to hear that! So glad you enjoyed it. Happy belated birthday!
I love this recipe. The first time I made it, I grated fresh ginger instead of ginger powder. Question: If I don’t use the Maple Pecan Praline Sauce right away, can i store it in a mason jar for individual use later? If yes,what is the best way to warm it up?
I love the fresh ginger idea! To answer your question, I store it in a mason jar with a lid. To warm it up, I just remove the lid and heat it in the microwave. Rarely do I pour the sauce over the whole cake when I make it for the famil because I don’t typically store cake in the fridge.
ok great! Thank you for the quick reply!
I cooked some sweet potatoes and froze them. Can they be used to make this cake?
Hi, yes I suppose you can. I would be concerned about the moisture so I would microwave them to defrost. The heat will dry any extra moisture. Then I would let them cool completely before making the cake.
I’m going to try this cake, might be more of a hit than the potato pie!
I loved this pound cake, it is so moist. It was like I went to heaven. My family said mom this is a winner !!!!!
Thank you, I’m so glad you enjoyed it!
The cake was delicious!!!! During the baking process, the top of my cake cracked, but it didn’t impact the taste. After a little research, I was informed the cracking occurs when the baking pan is too small, so I may use a bundt pan that is larger/deeper. Definitely adding to my baking repertoire.
Awesome! I’m so glad you enjoyed.
Do you whip the sweet potatoes to remove the stringy stuff?
No. I microwave the potatoes then scoop it from the skin to cool. I don’t pre-mash it; I like to have bits of potato throughout. The mixer will break down the potato if it’s been steamed properly.
I’m going to be using the original version of the recipe. I’m wondering what those last few ingredients are for, from the 5 T of cold butter thru the 1/3 c of flour. I don’t see them in the new version or in your video. They don’t seem to be for the glaze either.
I’ve used this recipe once before using a can of pumpkin, turned out pretty good btw, but I don’t remember having an issue with those extra ingredients. Maybe I just left them out, not sure.
The original recipe had a crumb topping that went on top of the cake by putting the crumb into the pan before the cake. It was good but tricky. So I created the sauce instead.
This cake came out beautifully! Can’t wait to taste it!
I have this cake in the oven now to take to church tomorrow night, I will store it in my cake pan and not the frig, my question is this, should I make the sauce right before leaving or make that tonight too?
You can make it tonight. You may need to heat it slightly to pour it overnight the cake.
I made this cake for Thanksgiving. I followed your video and it came out perfectly. I baked the cake at 350°. I found that in order to thoroughly bake the cake, I had to bake it for about 2hrs 15 minutes. Other than the longer baking time, everything turned out so well. The cake was absolutely delicious!!!!!
Thank you so much!!
I used fresh sweet potatoes and I did not puree them. I will keep trying so any additional suggestions would be appreciated.
Yeah I really couldn’t know. Properly measure flour using a scale. Fold the ingredient in after using a mixer even ones with a paddle just like I did in the video. Making sure your butter is softened but not melted so that it get air. Using low to medium speed on the mixer. Altitude affects baking. Use a light colored bundt pan so that it doesn’t brown too fast on the outside and under bake on the inside.
Hi Ty! Just want you to know I made this today, and it turned out perfectly! I’m very much a novice baker, and I really appreciated the video with the recipe. I felt like the instructions were very clear and easy to follow. This cake and the topping are both really delicious, and they got rave reviews from my family. Happy Thanksgiving, and thank you for the perfect dessert recipe!
Thanks, Kimberly! I’m so glad it turned out perfectly!
I just made the cake and it taste great. I think when they say packy it is dense at the top the cake when you cut through it. I am wondering if I need a bigger bundt pan. Anyway it is good and if you have any suggestions please share. I actually followed your video direction when making. Happy Thanksgiving to you and your family. thank you for the recipe my family will devour it density and all.
Hey Natalie. I think the biggest mistake most people have been making is pureeing the sweet potatoes or using canned. If you do either of these things you will end up with a dense cake. Other than that I cannot imagine what went wrong.
Someone may have asked this question; Are you using yams or sweet potatoes in your recipe?
The butter for the cake mixture should be nonsalted or salted?
I use salted.
If I use unsalted butter do I need to adjust the amount of salt in the recipe? I like to control the amount of salt when baking and this is a pound cake with lots of butter. However I will use the salted for the sauce.
Interestingly, I started using salted butter in this recipe because I couldn’t get the right taste with unsalted. I would probably add another 1/2 teaspoon of salt if I didn’t have salted butter but I really prefer this cake with salted.
Hi, I am so excited to make this. I am making a day ahead but should I wait until tomorrow to add the sauce? Thanks
I would wait until tomorrow to pour the sauce. Also, I don’t recommend refrigeration for the cake. Cool it and store it in a cake carrier with lid. Enjoy!
I’m wondering if it’s possible to scale back the sugar at all in the cake? I’m worried it will be too sweet with that sweet topping. Thanks!
The sugar adds to the body so I’m not sure that scaling back would be good for the cake. But I promise it’s not too sweet. You can serve the sauce in the side if you still think it’ll be too sweet.
Does this hold up well for the next day? Or would it be possible to prepare the cake all the way except baking and refrigerate until day of? Making for thanksgiving dinner but will be away during the day for lunch at family’s house. If made the day before, would you recommend refrigerating?
I’m speaking personally, I don’t typically enjoy refrigerated cakes and especially this one. It’s best to bake it the day before and store it in a cake carrier or stand with dome. Make sure it’s fully cooked before you flip it and put the lid on.
Yum! This Sweet potato sour cream pound cake is making me drool all! It’s really mouthwatering especially that luscious maple pecan praline sauce. It’s perfect!
I see there is a measuring for salt, but I didn’t read where you add it. Do you use salt?
It may have gotten lost by one on the ads in the recipe card. But the cake takes 3/4 teaspoons of salt and the sauce takes 1/4 teaspoon of kosher salt.
I just realized I don’t have enough maple syrup. Anybody know if pancake syrup is even remotely ok to use? Or should I wait and do the sauce tomorrow after going to the store?
Hi Mary. For the maple flavor in the sauce you will want to wait. But if you don’t care about that, the sauce will work just fine without it.
Thanks for the follow up response to my inquiry. Daisy is also my favorite brand of sour cream. : ) I look forward to trying the cake recipe.
I will be making this cake recipe during the holiday season. I have decided to try your original recipe since I have a pound cake pan. In the original recipe, it lists 14 ounces of sour cream. Is that correct or a typo?
Not a typo. In the original recipe I used about 1 3/4 cups (14 oz) of sour cream which is the size of Daisy sour cream squeeze tube. That’s my preferred brand because it’s a firmer consistency than other brands.
I just made this last night to take to a church potluck today. I wanted to try it out before it hit my Thanksgiving table! It was fantastic. I got so…many…compliments on how delicious it was! I am not sure why folks are having difficulty with the recipe. It’s pretty straightforward and typical of most cake recipes. That said, I was nervous given the comments so I purchased a scale to ensure my flour measurements were accurate. I will be making another the recipe tomorrow but experimenting with it in a loaf pan and mini loaf pans. I’m thinking about making them as token gifts for the holidays. THANK YOU!
Yay! I’m so glad you enjoyed it. And thank you so much for coming back to let me know!
Quick question…. the brown sugar; is it light brown sugar or dark brown sugar ? Sorry didn’t mean to post that twice. Also, I can’t wait to try this. I want to make a test cake first because I have a friend paying me to make her one and I am also making it for my “Friendsgiving” this year.
Hi Jacinda. It’s all good. I’m using light brown sugar.
I’m currently making the sauce… there’s no measurement for the kosher salt, was that meant to be added?
1/4 tsp kosher salt. It’s listed on the recipe card. I think an ad may have gotten in the way.
After seeing the video, I don’t see how anyone could have a problem. You’ve explained AND Shown what to do. I can’t wait to try this Recipe!! Unfortunately, I will have to omit the nuts for my husband since he has diverticulitis. Thank You for Showing And Sharing Your Recipe! I did see where under the 1st Ingredients=it calls for 4 eggs, but at the end under the “Notes”, it called for 6 eggs=Which is Correct or does the “size” matter. I always use the “Extra Large” eggs, but sometimes they appear small.
You are so very welcome!
Has anyone tried adding pecans to the cake batter?
The cake had a texture of a sweet potato pie too soft and I followed the recipe exactly. I had to throw it out
I’m sorry you had issues with the recipe. But I assure you that it’s a tested and excellent recipe. I created a video tutorial so that you can see what I do step-by-step.
I have made this cake 3 times this week. One was successful, the other 2 have been packy. I don’t know why. I follow the receipe completely. I have sifted the flour hoping it would help. I thought I would try one more time and see how it may turn out. I thought I would use cake flour the next time and hand mix the dry ingredients, sweet potatoes and sour cream in after blending the sugars and butter.
The cake has a wonderful flavor but it being packy is disappointing. Giving to someone as a gift would be rather disappointing.
Are you using canned sweet potato? Also, you have to make sure you are creaming your butter and sugar at medium-low speed then each egg. Follow with the vanilla and sweet potato. Once the wet ingredients are creamed you slowly add the dry alternating with the sour cream. I suggest lowering the speed or doing it by hand. This keeps the cake crime being too dense. I’ll be sharing a step-by-step video for this cake by next weekend if you can wait until then.
I along with my family loved this cake. I made it late yesterday afternoon and half of it has already been eaten.
Only one thing, when slicing the cake the top inch of the cake was packy.
Can you tell me what I did wrong?
I will be making it again.
It is delicious.
Hi. I can only guess what it may be but a few people have had problems with it not being enough flour. If you followed my measuring tutorial without having a scale, I suggest trying it with your usually method of measuring. Using a scale is best if you have it. Also, you want to make sure you’re not using too much sour cream, use large eggs not extra large, and use fresh cooked and totally cooled sweet potatoes. Canned didn’t work well in my experience.
Could you use canned pumpkin instead of the sweet potatoes?
I’ve attempted to make this recipe with canned sweet potato and it did not go well. It lacked flavor because the sweet potato purée was too thin. So, I wouldn’t advise canned pumpkin.
This cake was delicious! It is hands down one of my favorite cakes I’ve ever made. I took it to a church function and was upset that I didn’t get to bring any home. My husband is demanding another one tomorrow for his very own. I cooked my sauce a iittle longer so it would be extra thick and cling to the cake. I love all things sweet potato so this hit the spot! Thanks for sharing!
I love hearing all of this! Lol. I’m so glad you enjoyed the cake. And thanks so much for the review!
I have no idea what happened! It was so pretty when I took it out of the oven. Let it cool, tuned it out & it hollowed out!
Oh no. I’m sorry to hear that. Sounds like it wasn’t enough flour. I’ve made many cakes where that turned out to be the case. Weighing the flour is the best way to ensure the correct amount of flour. Three cups of flour weighs 360 grams. If you don’t have a scale, lightly scoop sifted flour with the measuring cup. Sometimes pouring flour into the measuring cup with a separate instrument can give less volume actually needed for a recipe. I hope this helps.
I can’t wait to try this recipe, and I am so glad that you specified to use real sweet potatoes, because I was going to use canned. About how many or amount in pounds of fresh sweet potatoes does it take to make 1 1/2 cups of mashed sweet potatoes? I just don’t want to find myself short because of not buying enough.
Hi Connie, I suggest buying at least one pound of sweet potatoes. That’s about 2-3 fairly large potatoes. Let me know how it turns out!
@ Carol I would suggest you turn down the temp on our oven. Not all ovens cook the same and there is no way for it to cook all the way thru at a high temp. Try 325 degrees for 1hr and 15min. It also depends on the type of pan you are using as well. Hope this helps and I am trying the recipe for a second time with small modifications.
I tried this recipe twice and both times the outside gets too dark. If I cook it any longer it will burn. The top third of the cake is done but the bottom 2/3 is a heavy tense gummy cake. Any suggestions? I cooked the first one for 55 minutes and the second one for 70 minutes. I’m using a good Wilton Bundt pan. I even cooked some batter in a mini spring form pan so I could test it and it did the same thing.
I’m sorry your having problems with the cake. Of course I couldn’t really diagnose the problem without being there but if I had to guess what’s causing the gummy texture is possibly:
1. The batter is under mixed maybe. Using a stand mixer doesn’t always reach the bottom. You may need to scrape the bottom of the mixing bowl as well as the sides to get all of the batter incorporated.
2. Over mixing the batter can do the same. So the instructions are to mix all of the wet ingredients (except the sour cream) then the flour. The bowl needs to be scraped down and at the bottom at this point as well.
3. The sweet potatoes are still warm or too wet. I suggested to bake or microwave then fully cool the sweet potatoes. The heat from hot sweet potato mash will cause the batter to melt before it cooks.
4. Too much flour. I linked how to properly measure flour in recipe card. Extra flour will make the cake dense and gummy.
Apart from these suggestions I could not tel you what’s wrong. I use a light colored bundt pan which helps to keep the cake from browning too soon. This recipe has been recreated many times by numerous people with great success. I hope that these tips help.
Love the cake. My praline sauce came out way thicker than yours on the picture and it made over 2 cups of sauce. Tasted delish!
I’m so glad that you love the cake. The sauce does thicken as it cools. I needed to pour it for demonstrative purposes so it was warmed before pouring. You can warm the sauce also to have it pour more easily.
What a scrumptious cake! It”s on my schedule for this weekend to try gluten-free.
Awesome! Please let me know how it turns out. Never baked this gluten free.
How would I adjust recipe if I want to make cupcakes instead?
The only adjustment you would need is the time. The cake batter will remain the same. Line the tin with cupcake wrappers and fill maybe 2/3 way full. Cupcakes usually bake between 20-22 minutes but check them at 18 minutes or so.
First time making the caramel sauce. Does the sauce thicken as it cools? Mine is thin and runny right now. Just turned it off after 25 min of low simmering
Yes, it will thicken as it cools. You can cool it quickly in the fridge.
Is it possible to get the original recipe because I do bake in a pound cake pan?
Hi Danice. I’ve included the original recipe with the crumb toppinging the notes .
This is my all time favorite pound cake. I’ve had it again and again and it turns out perfectly each time. Yum!
This recipe is and my hubbys favorite. Ugh! Like melt in your mouth. Perfect amount of sweetness. Amazing flavor. And extra You gotta try it!
Followed this recipe TO THE LETTER – came out underdone & collapsed. Tried it a second time, let it bake for 1 hour and 15 minutes – slightly different result.
Regretfully, I wouldn’t recommend this recipe.
I’m sorry the recipe didn’t work our for you. I’ve had several people try it and it turned out perfectly for them. I will add to the notes to bake longer if necessary but as for the structure of the cake many things can be a factor: measurements being off, pans and ovens being different, altitude, etc. The post points out that it makes a lot of batter and that I make cupcakes out with some of it. If you attempted to use all of the batter in one pan it would have definitely needed more Cook time.
Again I’m very sorry this didn’t turn out well for you and I’m sorry I can’t know what went wrong to help you to fix it.
How did you make the sweet potatoes? Just boiled or roasted? Can’t wait to try this.
I actually microwaved them using the potato setting on my unit. Please let me know how it turns out!
Oh my, this is ridiculously good. So moist and full of flavor. I paired it with some light ice cream, perfection. Pinned!
Thank you so much, Christina! It was great to meet you and a pleasure to feed you lol
You have outdone yourself! I’m biased because I love sweet potatoes but this cake is the moistess and tastiest cake I think I have had in a very long time, maybe in my whole life!
Oh wow, Manda! What a compliment. I’m so glad you enjoyed!
Looks delicious. Saving for future reference and use of sweet potatoes other than as pie.
Thank you! It’s become a family favorite and I hope you get a chance to experince it soon. ????
Must you use a bundt pan? I have a pound cake pan but not the other.
That’s a really good question. I haven’t tried it in anything other than my bundt pan but I don’t see why a couple of loaf pans would not work. I think as long as the pan is heavy bodied it should conduct the heat evenly without burning the bottom.
Well, then I will give it a whirl! 🙂
Awesome! Please let me know how it turns out.
Pinned! Do you think I could half the recipe and use a loaf pan? I would probably need two loaf pans.
Yes, I believe you can. It’s a simple pound cake base. I haven’t halved this but I quartered a lemon pound cake recipe and it turned out fine. Let me know how it turns out!