Sweet potato pound cake is the kind of cake that sits under a glass dome all week in a Southern kitchen and somehow disappears by Sunday. It has the dense, buttery crumb of a classic pound cake, the warm color of sweet potato pie, and a glossy brown sugar glaze that sets on top like candy.
It is my go-to when I need a holiday dessert that is easier than pie but still feels special. One pan, one bowl, and the house smells like Thanksgiving.
If you love a good pound cake, my brown sugar caramel pound cake and this old-fashioned Southern pound cake are family favorites too.
JUMP TO
- Why You’ll Love This Sweet Potato Pound Cake
- What Is Sweet Potato Pound Cake?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Sweet Potato Pound Cake
- Expert Tips for Perfect Sweet Potato Pound Cake
- Delicious Variations
- What to Serve with Sweet Potato Pound Cake
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Sweet Potato Pound Cake
It is cozy, generous, and stays moist for days.
Super Moist Crumb
Sweet potato keeps the cake tender for days.
Easy Bundt Pan Recipe
No layers, no frosting, no stress.
Brown Sugar Glaze
A quick stovetop glaze adds a caramel finish.
Feeds a Crowd
One cake gives you 16 slices.
Gift Friendly
It wraps and travels beautifully.
What Is Sweet Potato Pound Cake?
Sweet potato pound cake is a classic butter pound cake made with mashed sweet potato, brown sugar, and spices like cinnamon and nutmeg. The sweet potato adds moisture and a soft orange color without making the cake heavy.
It is a Southern holiday staple, often served at Thanksgiving, church potlucks, and Christmas.
Ingredients
Cake
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter, softened | 1 cup | Rich, buttery crumb |
| Vegetable oil | ½ cup | Keeps the cake moist |
| Granulated sugar | 1½ cups | Sweetness |
| Light brown sugar, packed | 1 cup | Caramel notes |
| Eggs, room temperature | 5 large | Structure and lift |
| Mashed cooked sweet potato, cooled | 2 cups | Flavor, color, moisture |
| Vanilla extract | 2 teaspoons | Flavor |
| All-purpose flour | 3 cups | Body |
| Baking powder | 1 teaspoon | Gentle rise |
| Baking soda | ½ teaspoon | Tender crumb |
| Salt | ½ teaspoon | Balance |
| Ground cinnamon | 2 teaspoons | Warm spice |
| Ground nutmeg | ½ teaspoon | Classic flavor |
| Ground allspice | ¼ teaspoon | Depth |
| Buttermilk, room temperature | ½ cup | Tang and tenderness |
Brown Sugar Glaze
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 4 tablespoons | Richness |
| Light brown sugar, packed | ½ cup | Caramel flavor |
| Heavy cream | 3 tablespoons | Smooth glaze |
| Powdered sugar, sifted | ¾ cup | Thickens the glaze |
| Vanilla extract | ½ teaspoon | Flavor |
| Pinch salt | Balance |
Kitchen Equipment
- 10 to 12-cup Bundt pan
- Stand mixer or hand mixer
- Large mixing bowl
- Small saucepan
- Wire cooling rack
- Toothpick or cake tester
Ingredient Tips
Bake or Microwave the Sweet Potatoes
Baked sweet potatoes are less watery than boiled ones.
Measure After Mashing
Pack the mash lightly into the cup for an accurate 2 cups.
Soft Butter
It should hold a fingerprint but not look greasy.
No Buttermilk?
Stir ½ tablespoon lemon juice into ½ cup milk and let it sit 5 minutes.
Fresh Spices
Old cinnamon tastes dusty; a fresh jar makes a big difference.
How to Make Sweet Potato Pound Cake
Step 1: Prep the Pan
Heat the oven to 325°F. Grease every crease of a 10 to 12-cup Bundt pan with soft butter or baking spray with flour, then dust with flour.
Step 2: Cream Butter and Sugars
Beat the butter, oil, granulated sugar, and brown sugar on medium for 4 to 5 minutes until light and fluffy.
Step 3: Add Eggs and Sweet Potato
Add the eggs one at a time, beating well after each. Beat in the mashed sweet potato and vanilla until smooth.
Step 4: Mix the Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl.
Step 5: Combine
On low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix just until no streaks remain.
Step 6: Bake
Spread the batter into the pan and smooth the top. Bake 70 to 80 minutes, until a skewer in the thickest part comes out clean.
Step 7: Cool and Unmold
Cool in the pan for 15 minutes, then invert onto a rack and cool completely, about 1 hour.
Step 8: Glaze
Melt the butter and brown sugar in a saucepan, stir in the cream, and simmer 1 minute. Off the heat, whisk in the powdered sugar, vanilla, and salt. Let it thicken for 5 minutes, then spoon over the cake.
Expert Tips for Perfect Sweet Potato Pound Cake
Cream Long Enough
Five full minutes of creaming gives pound cake its fine, velvety crumb.
Do Not Open the Oven Early
Wait at least 60 minutes before checking or the cake may sink.
Tap Out Air Bubbles
Rap the filled pan on the counter twice before baking.
Glaze a Cool Cake
Warm cake absorbs the glaze instead of letting it drip.
Tent With Foil
If the top browns too fast, loosely cover it for the last 20 minutes.
Delicious Variations
Pecan Swirl
Layer half the batter, sprinkle cinnamon sugar and chopped pecans, then add the rest.
Cream Cheese Glaze
Use a simple cream cheese and powdered sugar glaze instead.
Loaf Pans
Divide between two 9×5 loaf pans and bake 55 to 65 minutes.
Maple Glaze
Swap the brown sugar in the glaze for maple syrup.
Bourbon Glaze
Add 1 tablespoon bourbon to the glaze.
What to Serve with Sweet Potato Pound Cake
Serve thick slices plain, warmed with a pat of butter, or with a scoop of vanilla or butter pecan ice cream.
For breakfast, toast a slice and pair it with coffee. It also sits nicely next to sweet potato muffins on a holiday brunch table.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 3 days | Under a cake dome or wrapped |
| Refrigerator | 1 week | Wrapped tightly |
| Freezer | 3 months | Unglazed, wrapped twice |
Pound cake actually tastes better on day two once the spices settle.
Thaw frozen cake wrapped on the counter, then glaze.
Can You Make It Ahead?
Bake the cake up to 2 days ahead and glaze the day you serve it.
You can also freeze it unglazed weeks before the holidays.
Common Mistakes to Avoid
Cake Stuck in the Pan
Grease every ridge and cool exactly 15 minutes before flipping.
Dense, Gummy Streak
Under-creamed butter or under-baked center.
Dry Cake
Over-baked. Start checking at 70 minutes.
Watery Sweet Potato
Boiled potatoes add extra liquid.
Runny Glaze
Let it cool and thicken a few minutes before pouring.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 395 |
| Carbohydrates | 55g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 9g |
| Fiber | 1g |
| Sugar | 36g |
| Sodium | 190mg |
| Cholesterol | 90mg |
Estimate per slice, based on 16 slices with glaze.
Frequently Asked Questions
Can I use canned sweet potatoes in pound cake?
Yes. Use plain canned sweet potatoes, drain them very well, and mash until smooth.
Why did my sweet potato pound cake sink?
Usually the oven door was opened too early or the cake was under-baked. Test the thickest part with a skewer.
Can I bake this in loaf pans?
Yes. Use two 9×5 loaf pans and bake for 55 to 65 minutes.
How long does sweet potato pound cake last?
About 3 days at room temperature or up to a week in the fridge, well wrapped.
Can I freeze sweet potato pound cake?
Yes. Freeze it unglazed for up to 3 months and glaze after thawing.
Conclusion
Sweet potato pound cake is old-fashioned comfort in every slice: buttery, moist, and gently spiced with a brown sugar glaze you will want to eat with a spoon.
Bake one for Thanksgiving and a second one to give away.
PrintSweet Potato Pound Cake with Brown Sugar Glaze
A buttery, tight-crumbed Southern pound cake loaded with mashed sweet potato and warm spices, finished with a glossy brown sugar glaze.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 40 minutes (includes cooling)
- Yield: 16 slices 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
1 cup unsalted butter, softened
½ cup vegetable oil
1½ cups granulated sugar
1 cup light brown sugar, packed
5 large eggs, room temperature
2 cups mashed cooked sweet potato, cooled
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup buttermilk, room temperature
Brown Sugar Glaze
4 tablespoons unsalted butter
½ cup light brown sugar, packed
3 tablespoons heavy cream
¾ cup powdered sugar, sifted
½ teaspoon vanilla extract
pinch salt
Instructions
Heat the oven to 325°F. Grease every crease of a 10 to 12-cup Bundt pan with soft butter or baking spray with flour, then dust with flour.
Beat the butter, oil, granulated sugar, and brown sugar on medium for 4 to 5 minutes until light and fluffy.
Add the eggs one at a time, beating well after each. Beat in the mashed sweet potato and vanilla until smooth.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl.
On low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix just until no streaks remain.
Spread the batter into the pan and smooth the top. Bake 70 to 80 minutes, until a skewer in the thickest part comes out clean.
Cool in the pan for 15 minutes, then invert onto a rack and cool completely, about 1 hour.
Melt the butter and brown sugar in a saucepan, stir in the cream, and simmer 1 minute. Off the heat, whisk in the powdered sugar, vanilla, and salt. Let it thicken for 5 minutes, then spoon over the cake.
Notes
Use baked sweet potatoes, not boiled, for the best texture.
Grease and flour every crease of the Bundt pan.
Cool 15 minutes before inverting.
Glaze only after the cake is completely cool.
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 36g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
