Moist and Dense Sweet Potato Pound Cake
Moist and Dense Sweet Potato Pound Cake
Dense & Moist Sweet Potato Pound Cake Recipe using Korean Sweet Potatoes (+Video)
Hello! I’m Mia, an American mom living in Korea, and today I’ve baked a wonderful pound cake using Korean sweet potatoes. This cake is delightfully dense and moist, with an equal ratio of sweet potato to flour, resulting in a truly delicious treat. The rich flavor and tender crumb make this pound cake perfect for a snack or a special dessert.
Sweet Potato Compote- 220g Korean sweet potatoes (about 1-2 medium)
- 90g Granulated sugar
- 15g Honey
- 230g Water
Cake Batter- 220g Cake flour
- 3g Baking powder
- 2g Salt
- 160g Unsalted butter, softened to room temperature
- 150g Granulated sugar
- 3 large Eggs, room temperature
- 65g Milk, room temperature
- 6g Vanilla extract
- 220g Cake flour
- 3g Baking powder
- 2g Salt
- 160g Unsalted butter, softened to room temperature
- 150g Granulated sugar
- 3 large Eggs, room temperature
- 65g Milk, room temperature
- 6g Vanilla extract
Cooking Instructions
Step 1
In a small saucepan, combine 230g of water and place over medium heat. Once the water begins to boil, add 90g of granulated sugar and stir until the sugar is completely dissolved.
Step 2
Stir in 15g of honey. Whisk gently until the syrup is clear and slightly thickened.
Step 3
Peel the sweet potatoes and dice them into approximately 1cm cubes. It’s best to use Korean sweet potatoes (bam goguma) which are less watery and sweeter. Avoid very moist or mushy sweet potatoes as they can affect the cake’s texture.
Step 4
Add the diced sweet potatoes to the simmering syrup. Bring it back to a gentle boil, then reduce the heat to low and simmer for just 2-3 minutes. Be careful not to overcook them until they are too soft.
Step 5
Turn off the heat, cover the saucepan, and let the sweet potatoes steep in the syrup. It’s ideal to let them soak for at least 12 hours (overnight). I prepared this the night before. If you need to use them the same day, allow the syrup to cool to lukewarm before proceeding.
Step 6
Prepare a 22.8cm x 12.7cm (9 x 5 inch) pound cake pan. Line the pan with parchment paper for easy removal. If your pan is slightly wider, you may need to reduce the baking time.
Step 7
Preheat your oven to 170°C (340°F). (Note: The temperature in the photo is in Fahrenheit.)
Step 8
In a separate bowl, whisk together 220g of cake flour, 3g of baking powder, and 2g of salt. Sifting these dry ingredients together will help ensure an even distribution and a better cake texture.
Step 9
In a large bowl, cream 160g of softened unsalted butter using a hand mixer or whisk until light and fluffy, about 2-3 minutes. It should look pale and have a creamy consistency. You can achieve this without a hand mixer using a whisk!
Step 10
Gradually add 150g of granulated sugar to the butter, creaming well after each addition. Continue mixing until the mixture is light and airy. You’re aiming for a smooth, pale texture.
Step 11
Add the 3 room-temperature eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. If the mixture looks curdled, you can add a tablespoon of the sifted dry ingredients to help stabilize it.
Step 12
Once the last egg is fully mixed in, stir in 6g of vanilla extract to enhance the flavor and reduce any eggy smell.
Step 13
Pour in 65g of room-temperature milk and mix briefly. Be careful not to overmix at this stage.
Step 14
Add the sifted dry ingredients (cake flour, baking powder, salt) to the wet ingredients. Use a spatula to gently fold the batter, cutting through the center and bringing the batter from the bottom up. Mix just until no streaks of flour remain. Overmixing can develop gluten, leading to a tougher cake.
Step 15
Drain the excess syrup from the steeped sweet potato cubes and gently fold them into the batter. Distribute them evenly throughout the batter.
Step 16
(Optional) Reserve a small amount of the steeped sweet potato compote (about 2-3 tablespoons). After pouring the batter into the pan, you can arrange these reserved sweet potato pieces on top for a decorative finish.
Step 17
Pour the batter into the prepared pound cake pan and smooth the top with a spatula. Gently tap the pan on the counter a couple of times to release any large air bubbles.
Step 18
Bake in the preheated 170°C (340°F) oven for 60 to 70 minutes. The cake is done when a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Step 19
Once baked, let the pound cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
Step 20
Once the cake has cooled completely, slice and enjoy! For an even moister texture, wrap the leftover cake tightly and let it sit for a day. If storing for more than a day, please refrigerate.
