Print

The Best Sweet Potato Pound Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/the-best-sweet-potato-pound-cake-recipe/