Sweet Potato Pound Cake isn’t just a dessert—it’s a warm hug in cake form. If you’ve ever wished fall could last all year, this cake delivers that cozy, cinnamon-scented magic in every bite. It’s rich, buttery, and filled with that down-home sweet potato flavor that just feels like Sunday supper at Grandma’s. Plus, there’s a silky brown butter glaze on top that might just make you close your eyes and sigh. Whether you’re baking for Thanksgiving, a holiday party, or just because you need something sweet after dinner (we’ve all been there), this Sweet Potato Pound Cake recipe is going to be your new go-to.
Table of Contents
What is Sweet Potato Pound Cake?
Sweet Potato Pound Cake is a Southern-style dessert that combines the dense, buttery texture of a traditional pound cake with the comforting flavor of sweet potatoes. Imagine the sweetness of pie and the richness of cake coming together for one glorious slice. It’s got hints of cinnamon, nutmeg, and vanilla—all the warm spices that make your kitchen smell like love. Unlike lighter cakes, this one is meant to be indulgent. It’s sturdy, moist, and perfect for pairing with a hot cup of coffee or tea. The brown butter glaze adds a nutty caramel note that takes it over the top.
Reasons to Try Sweet Potato Pound Cake
Let’s be honest—sometimes you just want a dessert that feels homemade. This Sweet Potato Pound Cake is exactly that. Here’s why you’ll love it:
- Easy to make: No fancy techniques here—just good old-fashioned mixing and baking.
- Incredibly moist: Sweet potato purée keeps it tender for days.
- Perfect for any occasion: From holiday tables to casual potlucks, this cake always impresses.
- Freezes beautifully: You can make it ahead, wrap it up, and it’ll still taste fresh.
- The glaze: That brown butter glaze adds the kind of flavor that’ll make people ask for your “secret ingredient.”
If you love cozy fall flavors, check out our Crock Pot Candied Yams or Ground Turkey Sweet Potato Skillet for more sweet potato inspiration.
Ingredients Needed to Make Sweet Potato Pound Cake
For the cake:
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup unsalted butter, room temp
- 1½ cups light brown sugar
- 1 cup sweet potato purée
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk
- Chopped pecans (optional)
For the brown butter glaze:
- 1½ cups powdered sugar
- ½ cup salted butter
- 3 tablespoons whole milk
- ½ teaspoon vanilla bean paste or 1 teaspoon extract
Instructions to Make Sweet Potato Pound Cake
Baking this Sweet Potato Pound Cake is like wrapping up a cozy fall day into one perfect dessert. Follow this step by step guide to create a tender, flavorful cake with that irresistible brown butter glaze. I’ll walk you through everything — from prepping your pan to that final heavenly drizzle.
Step 1: Prep the Pan and Preheat the Oven
Let’s start strong. Preheat your oven to 325°F and get your 10-cup bundt pan ready. Spray it generously with a non-stick baking spray or coat it with butter, making sure to reach every nook and cranny. This step by step detail matters — bundt pans are gorgeous, but they love to trap cake if you skip the grease!
Pro Tip: For a deeper dive into baking prep tips, check out our Creamy Vegan Potato Soup article, where we discuss how simple prep can transform even the most humble recipes.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. This step might feel basic, but it’s essential — mixing the dry ingredients first distributes your spices evenly and prevents clumping later on.
If your flour looks lumpy, take an extra minute to sift it. You’ll thank yourself when you cut into a perfectly smooth slice of this Sweet Potato Pound Cake.
Step 3: Cream the Butter and Sugar
Grab your stand mixer (or a hand mixer if that’s what you’ve got) and beat room-temperature butter with light brown sugar until it’s pale and fluffy — about 3–4 minutes. This step by step moment is where the magic starts. You’re whipping air into the batter, setting the stage for that soft, melt-in-your-mouth texture.
If you’re curious about ingredient swaps, like using coconut sugar or dairy-free butter, you might enjoy reading our Ground Turkey Sweet Potato Skillet, where we share several natural substitution tips.
Step 4: Add Sweet Potato and Eggs
Once your butter and sugar look creamy, beat in the sweet potato purée. Then, add the eggs one at a time, mixing until just combined after each addition. This keeps the batter smooth and even.
Next, stir in vanilla and almond extracts — small but mighty details that give this cake its signature Southern warmth. By this step by step point, your kitchen should already smell amazing.
Step 5: Combine Wet and Dry Ingredients
Now we bring it all together. Alternate adding the flour mixture and buttermilk to your batter — a little flour, a little milk, repeat. Always start and end with the flour. Mix on low just until everything comes together.
This step by step alternation helps your cake stay dense but tender, the perfect balance every Sweet Potato Pound Cake should have. Overmixing here is the biggest no-no — it can make your cake tough instead of dreamy.
Step 6: Fill the Pan and Bake
Pour the batter evenly into your prepared bundt pan, smoothing the top gently with a spatula. It should feel thick but velvety.
Slide the pan into your preheated oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Don’t panic if the top browns a bit — that’s where all the flavor and caramelization hide. While you wait, you can browse our Crock Pot Candied Yams for another cozy fall favorite that pairs beautifully with this dessert.
Step 7: Cool the Cake Properly
This step by step cooling process makes all the difference. Let the cake rest in the pan for about 10 minutes after removing it from the oven. This gives it time to set up, so it won’t crumble when you flip it out.
Carefully invert it onto a wire rack and let it cool completely before adding the glaze. Patience is key — glazing a warm cake will cause it to slide right off!
Step 8: Make the Brown Butter Glaze
While the cake cools, melt salted butter in a small saucepan over medium heat. Let it cook undisturbed for 5–6 minutes until it turns golden brown and smells nutty. Those little brown bits at the bottom? That’s flavor gold.
Whisk together powdered sugar, milk, and vanilla in a separate bowl. Pour in the cooled brown butter and stir until smooth. If you prefer a thinner glaze, add another tablespoon of milk.
For more ideas on creative glazes and sauces, visit our Cheesy Broccoli Rice Casserole — it’s not dessert, but it’s another example of how layering flavor can elevate a dish beautifully.
Step 9: Glaze and Serve
Place your cooled Sweet Potato Pound Cake on a serving plate and drizzle the brown butter glaze over the top, letting it naturally cascade down the sides. It’s rustic, imperfect, and absolutely stunning.
Sprinkle with chopped pecans if you’d like a little crunch, and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
This final step by step moment brings everything together — buttery cake, sweet spice, and that glossy glaze that practically glows. It’s a dessert meant to be shared (or maybe not — no judgment here).
What to Serve with Sweet Potato Pound Cake
Sweet Potato Pound Cake is delicious all by itself, but it also plays well with others. Try serving it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce. For brunch, pair it with coffee or chai tea. If you’re keeping things cozy, this cake makes a lovely dessert after a bowl of Autumn Harvest Beef Stew or Creamy Vegan Potato Soup.
Key Tips for Making Sweet Potato Pound Cake
- Use room temp ingredients: Cold butter and eggs can make the batter curdle.
- Don’t skip sifting: It helps create a lighter, smoother cake texture.
- Check for doneness early: Every oven is different, so start checking at 60 minutes.
- Make the glaze last: It thickens as it cools, so pour it right after mixing.
- Store it properly: This cake actually tastes better the next day after the flavors settle.
Storage and Reheating Tips for Sweet Potato Pound Cake
Let your Sweet Potato Pound Cake cool completely before storing. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it (without glaze) for up to 2 months. To reheat, warm a slice in the microwave for 10–15 seconds—it’ll taste freshly baked all over again.
FAQs
Can I use canned sweet potatoes?
Absolutely—just drain and mash them well before adding.
Can I make it ahead of time?
Yes! It actually tastes better after a day or two.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Can I skip the glaze?
You could, but why would you? It’s the star of the show!
Final Thoughts
Sweet Potato Pound Cake is more than dessert—it’s comfort, nostalgia, and celebration all in one slice. Whether you’re baking it for a holiday gathering or a quiet weekend treat, this recipe brings pure joy to your kitchen. Give it a try and share the warmth (and maybe a second slice).
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Sweet Potato Pound Cake – A Southern Classic with a Brown Butter Twist
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert & Sweets
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
This sweet potato pound cake is a tender, warmly spiced Southern dessert topped with a decadent brown butter glaze. Rich, buttery, and full of sweet potato flavor, it’s the perfect finish to any meal.
Ingredients
For the 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
- chopped pecans, for garnish (optional)
- vanilla ice cream, for serving (optional)
For the 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
Instructions
1. Preheat the oven to 325°F and generously grease a 10-cup bundt pan with baking spray or butter. Set aside.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a stand mixer or using a hand mixer, beat the butter and brown sugar until light and fluffy, about 3–4 minutes.
4. Add in the sweet potato purée and mix to combine.
5. Beat in the eggs one at a time, mixing until just incorporated. Add the vanilla and almond extract.
6. Add the flour mixture in stages, alternating with buttermilk, beginning and ending with the flour. Mix until just combined; do not overmix.
7. Pour batter into prepared bundt pan and smooth the top with a spoon.
8. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. To make the glaze, melt butter in a saucepan over medium heat until golden brown and nutty, about 5–6 minutes. Remove from heat and let cool slightly.
11. In a bowl, mix powdered sugar with the browned butter. Add milk and vanilla and stir until smooth.
12. Place the cooled cake on a plate and drizzle glaze over top. Let set for a few minutes.
13. Garnish with chopped pecans if desired. Slice and serve with ice cream if you like.
Notes
For best results, let the sweet potato purée and eggs come to room temperature before baking.
Avoid overmixing the batter to maintain a tender crumb.
Store leftovers in an airtight container in the fridge for up to 1 week. Serve at room temperature.
Watch the brown butter closely—it can burn quickly once it starts browning.
