The Best Sweet Potato Pound Cake Recipe

Introduction

This sweet potato pound cake is moist, flavorful, and perfectly spiced for a cozy dessert. Topped with a rich brown butter glaze and optional chopped pecans, it’s an irresistible treat for any occasion.

Ingredients

• 3 cups all purpose flour, sifted if lumpy
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1 cup sweet potato purée
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole buttermilk
• Chopped pecans, for garnish (optional)
• Vanilla ice cream, for serving (optional)
• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) salted butter
• 3 tablespoons whole milk (or milk of choice)
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease it with butter. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
3. Step 3: Using a stand mixer with a paddle attachment or a handheld electric mixer, beat the butter and brown sugar together until light and fluffy, about 3-4 minutes.
4. Step 4: Add the sweet potato purée and beat until fully incorporated. Then add eggs, one at a time, beating after each just until combined. Mix in the vanilla and almond extracts.
5. Step 5: Gradually add the flour mixture in stages, alternating with the buttermilk—start and end with the flour. Mix until just combined, being careful not to overmix.
6. Step 6: Pour the batter into the prepared bundt pan and smooth the top evenly with a spoon.
7. Step 7: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. Step 8: For the glaze, melt the salted butter in a small saucepan over medium heat. Let it cook undisturbed until it browns and smells nutty, about 5-6 minutes. Remove from heat and let cool slightly.
9. Step 9: In a large bowl, whisk together the powdered sugar and browned butter. Add the milk and vanilla paste or extract, stirring until smooth and well combined.
10. Step 10: Place the cooled cake on a serving plate. Drizzle the glaze evenly over the cake and let it set for a few minutes.
11. Step 11: Garnish with chopped pecans if desired. Slice the cake into wedges and serve warm with vanilla ice cream, if you like. Enjoy!

Tips & Variations

• Use freshly mashed sweet potatoes for the best flavor and texture in the cake.
• For extra moisture, substitute half the brown sugar with maple syrup or honey.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
• Try adding a pinch of ground cloves or ginger for additional warm spice notes.
• Swap chopped walnuts for pecans in the garnish to vary the flavor.

Storage

Store the sweet potato pound cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. The glaze may soften over time; reheat slices gently in the microwave if serving warm. This cake also freezes well—wrap it tightly and freeze for up to 3 months, thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes, canned sweet potato puree works fine. Just make sure it is unsweetened and drained if necessary to maintain the right cake texture.

How do I know when the cake is fully baked?

The best way is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it’s wet with batter, bake a bit longer and test again.

The Best Sweet Potato Pound Cake Recipe

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4.6 from 133 reviews

This Sweet Potato Pound Cake is a moist, warmly spiced dessert perfect for cozy gatherings. Featuring a tender crumb infused with sweet potato puree and aromatic spices, it’s topped with a rich brown butter glaze and optionally garnished with crunchy pecans. Serve it warm with vanilla ice cream for an indulgent treat.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Pound Cake

• 3 cups all purpose flour, sifted if lumpy
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1 cup sweet potato purée
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole buttermilk

Brown Butter Glaze

• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) salted butter
• 3 tablespoons whole milk (or milk of choice)
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Optional Garnish and Serving

• Chopped pecans, for garnish
• Vanilla ice cream, for serving

Instructions

1. Prepare the pan and preheat oven: Preheat your oven to 325°F. Generously spray a 10-cup bundt pan with baking spray or grease it with butter, then set it aside to prepare your batter.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, kosher salt, cinnamon, and nutmeg until thoroughly combined. Set this mixture aside for later use.
3. Cream butter and sugar: Using a stand mixer with a paddle attachment or a handheld electric mixer, beat the unsalted butter and light brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This aeration is key for a tender cake.
4. Add sweet potato and eggs: Beat in the sweet potato purée until fully incorporated. Then add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla and almond extracts to infuse the cake with flavor.
5. Incorporate flour and buttermilk: Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Add small portions at a time and mix gently until just combined to avoid overworking the batter.
6. Fill bundt pan: Transfer the batter into the prepared bundt pan, using a spoon or spatula to evenly smooth the top for an even bake and beautiful finish.
7. Bake the cake: Place the pan in the oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
8. Prepare brown butter glaze: In a small saucepan over medium heat, melt the salted butter. Let it cook undisturbed for 5 to 6 minutes until it turns golden brown with a nutty aroma and brown bits form on the bottom of the pan. Remove from heat immediately to avoid burning and let it cool slightly.
9. Mix glaze ingredients: In a large bowl, combine the powdered sugar and the slightly cooled browned butter. Stir in the milk and vanilla paste or extract until the glaze is smooth and well combined.
10. Apply glaze to cake: Place the cooled cake on a serving plate or cake stand with enough height to contain the glaze. Drizzle the brown butter glaze evenly over the pound cake and let it set for a few minutes.
11. Garnish and serve: Optionally sprinkle chopped pecans on top for added texture and flavor. Slice the cake into wedges and serve warm, optionally accompanied by vanilla ice cream for a delightful contrast.

Notes

• Ensure all eggs and dairy are at room temperature to create a smooth, well-emulsified batter.
• Do not overmix when combining dry and wet ingredients to maintain a tender crumb.
• Watch the butter closely when browning to prevent burning, as it can happen quickly.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
• The glaze can be made ahead and stored in the refrigerator, then warmed slightly before drizzling.
• For a nut-free version, omit the chopped pecans garnish.

Keywords: sweet potato pound cake, brown butter glaze, bundt cake, fall dessert, sweet potato dessert, spiced cake