Sweet Potato Pound Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My homey Sweet Potato Pound Cake is supremely satisfying! It’s truly comfort in a bundt pan.

• Made for fall: My sweet potato bundt cake is bursting with autumn vibes.
• Serves a crowd: This cake yields a dozen hearty slices.
• Ready in under two hours: And it takes only 30 minutes to prep!
• Gotta love a glaze: The butterscotch-y pecan praline glaze adds the perfect amount of flavor and texture.
• Satisfying! So decadently dense and sumptuous.

I’m very experienced in quickbreads and pound cakes and have made hundreds over my career as a pastry chef. My top tip? Bake the pound cake the day before you plan to serve it. Overnight, it becomes even more moist and the flavors deepen beautifully. P.S. You can also make it ahead and freeze it! Just wrap it well, and when ready to serve, refresh it in a 300°F oven for 15 minutes—it’ll taste like brand new.

Bundt cakes are a classic for a reason! I love developing recipes for all kinds of cakes, but if I think about a crowd-pleaser that’s full of flavor, deliciously rich, and no-fuss, it’s got to be pound cake. You can use canned sweet potato puree or homemade puree (made by steaming or microwaving the potatoes). My Sweet Potato Cake will have you looking for more, and you’ll also love my Coconut Cream Cheese Pound Cake, Whiskey Cake with Whiskey Caramel, and Sour Cream Pound Cake.

Table of Contents

• What is Sweet Potato Pound Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sweet Potato Pound Cake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Fall Cake Recipes

What is Sweet Potato Pound Cake?

• Sweet Potato Pound Cake is a rich, moist cake baked in a Bundt pan and topped with a creamy glaze. This pound cake is baked in a Bundt pan.
  • Flavor: Warmly sweet, subtly spiced, buttery, and nutty
  • Texture: Soft and moist, with a crunchy pecan glaze
  • Main ingredients: Sweet potatoes, butter, cream cheese, buttermilk, cinnamon, pecans
  • Great for: Snacking, dessert, brunch, a tea or coffee break, holiday dinners, fall get-togethers
• Sweet Potato Pound Cake combines a classic European pound cake, originating in the 1700s and traditionally made with a pound each of flour, sugar, eggs, and butter, with sweet potatoes, which gained popularity in the Southern U.S., particularly in African American cooking. This type of humble cake has evolved into fancier versions, like my glazed sweet potato Bundt cake, over the centuries.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Small saucepan
• Whisk
• Heatproof bowl
• 10-cup (2 1/4 liter) bundt pan
• Stand mixer (optional) or electric hand mixer
• Silicone spatula
• Toothpick or cake tester
• Wire cooling rack

Key Ingredients and Substitutes

For the Pecan Glaze

Dark brown sugar

• Dark brown sugar sweetens the glaze and is its main flavor.
• The molasses in dark brown sugar gives the glaze moisture.
• Additionally, the sugar contributes to the thickness of the glaze.
• Substitute: You can use the same amount of light brown sugar, but the glaze won’t be as rich in flavor.

Heavy whipping cream

• Heavy whipping cream contributes to the creamy texture of the glaze.
• Importantly, cream gives the glaze rich flavor.

Cream cheese

• Cream cheese makes the glaze velvety.
• Additionally, cream cheese provides a tangy note that contrasts beautifully with the sweet potato cake.

Vanilla extract

• Vanilla glaze gives the glaze a warmly sweet, slightly floral flavor
• Substitute: You can use an equal amount of Vanilla Bean Paste.

Pecans

• Pecans add a warm, almost buttery taste and a delightful richness.
• Importantly, the pecans add toasty crunch, which complements the creamy glaze and soft cake.
• Substitute: Use an equal amount of chopped, toasted walnuts or hazelnuts if you prefer.

For the Sweet Potato Pound Cake

All-purpose flour

• All-purpose flour has the right amount of protein to create sufficient gluten development, while still yielding a cake with a soft crumb.
• Substitute: If you prefer a gluten-free cake, use an equal amount of a gluten free baking mix, such as my Easy Almond Flour Baking Mix or another gluten free flour option.

Baking soda

• Baking soda reacts with acidic ingredients (buttermilk, sweet potato puree, and dark brown sugar in this recipe) to make the Bundt cake rise.

Salt

• Salt is a must to bring out the flavor of the sweet potatoes and balance the sweetness of the cake.

Cinnamon

• The cinnamon adds depth and homey flavor.

Nutmeg

• Nutmeg gives the sweet potato cake depth.
• In place of the cinnamon and nutmeg, you can use 1 1/2 teaspoons of pumpkin pie spice, mixed spice, or apple pie spice.

Butter

• Butter contributes to the tender texture, giving this sweet potato cake recipe a soft and moist crumb.
• Additionally, butter adds rich flavor.
• Substitute: You can substitute an equal amount of coconut oil.
  • • Before using, heat the oil gently until it is just melted, and then cool it slightly before adding.
    • Note that a cake made with coconut oil will differ in flavor and texture from a cake made with the original recipe.

Dark brown sugar

• Dark brown sugar sweetens the cake.
• Importantly, dark brown sugar, which contains molasses, adds moisture to the cake.
• Make homemade brown sugar with my recipe!
• Substitute: You can use an equal amount of light brown sugar if you prefer.

Eggs

• Eggs unify the ingredients together into a smooth, even batter.
• Additionally, eggs add moisture and richness.
• Substitute: You can use flax eggs or chia seed eggs.
  • In place of each egg, mix one tablespoon of ground flaxseed or chia seed with three tablespoons of water, and set aside for 5 minutes before using).
  • For more egg replacement ideas, check out my guide, The 12 Best Egg Substitutes for Baking Recipes.

Sweet potato puree

• Sweet potatoes give the cake a mellow sweetness with a note of pleasant earthiness.
• Just as important, the sweet potatoes contribute creaminess and moisture to this Bundt cake.
• You can use canned sweet potato puree (make sure you’re using sweet potato-only puree and not sweet potato pie filling).
• If you want to make your own puree, peel sweet potatoes and cut them into chunks. Steam or microwave (I don’t recommend boiling, as the sweet potato can become too watery) until fork-tender, and then mash until smooth, or whip in a food processor.
• You want to make sure that you’re getting sweet potatoes, which have smooth, thin skin and orange, creamy, sweet flesh, and not yams, which are drier and starchier. Sometimes, sweet potatoes are labeled as yams, which can cause confusion.
  • Here’s what to know: In the U.S., what grocery stores call “yams” are almost always sweet potatoes (true yams are typically sold in specialty markets).
  • If you’re shopping for sweet potatoes, just look for the orange flesh and thin, smooth reddish-brown skin.

Vanilla extract

• Vanilla adds an irresistible warm note and rounds out all of the flavors.
• Substitute: Use the same amount of Vanilla Bean Paste.

Almond extract

• Almond give the cake a bright, fruity note and is pairs particularly well with sweet potatoes.
• Substitute: If you don’t want to use almond extract, you can use more vanilla extract instead.

Buttermilk

• Buttermilk adds a wonderful tang.
• Additionally, buttermilk adds moisture to this sweet potato cake.
• Importantly, acidic buttermilk reacts with baking soda to help with the cake’s rise and create a tender crumb.
• Substitute: No buttermilk on hand? Make my easy buttermilk substitute!

How to Make Sweet Potato Pound Cake

To Make the Pecan Glaze

1. Heat: In a saucepan, combine the brown sugar and cream and bring to a rapid simmer over medium heat.
2. Whisk: Continue cooking and whisking constantly for at least one full minute, until thickened slightly.

3. Cool: Transfer to a heatproof bowl and let cool for 10 minutes.

4. Add remaining ingredients: Whisk in the cream cheese and vanilla, then fold in the pecans.

5. Chill: Refrigerate until ready to use.

To Make and Bake the Sweet Potato Pound Cake

6. Prepare: Preheat the oven to 325°F (165°C) and generously butter and flour a 10-cup (2 ¼ liter) bundt pan.
7. Mix dry ingredients: In a large bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

8. Whip butter and sugar: With a stand mixer fitted with the paddle attachment (or a handheld electric mixer and a large bowl) whip the butter and sugar together on high speed until light and fluffy, about 3 to 4 minutes.

9. Continue to mix: Lower the mixer to medium and whisk in the eggs one at a time. Then add in the sweet potato, vanilla, and almond extract.

10. Add flour and buttermilk: Switch the mixer to low speed, and add ⅓ of the flour mixture followed by ½ of the buttermilk.

11. Finish mixing: Scrape down the sides of the bowl and continue alternating until everything is just combined. Take care not to over-mix.
12. Add batter to pan: Pour the cake batter into the prepared pan and smooth the top with a spatula.

13. Bake and cool: Bake the cake for about 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert the cake onto a wire rack and let cool completely.

14. Glaze: If the pecan glaze is too thick to pour, warm for a few seconds in the microwave, then drizzle over the cake and let set for 10 minutes before serving.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Start smart: Whenever you bake a cake, always be sure that the ingredients are at room temperature for the best results. Here are my top tips for getting eggs to room temperature and for softening butter.
• Watch the mixing: To get the perfect crumb, avoid overmixing the batter. When you overmix, the batter develops more gluten, resulting in a cake with a tough texture. Stop mixing after everything is just combined.
• Pan prep tips: To ensure that your cake doesn’t stick, take time to butter and flour your Bundt pan well. Cover every crevice of the pan with butter (you can use a pastry brush to make sure you grease every nook and cranny), then sprinkle flour into the pan and tilt and turn it until the entire surface is evenly coated. You can also invest in a high-quality non-stick Bundt pan, but I still suggest greasing it before use.
• Flavor boost: Whenever you bake with nuts, toasting them before incorporating them into your recipe will give the best flavor. To toast nuts for this sweet potato pound cake recipe, place them on an unlined baking sheet in a 350°F (180°C) oven for 10-12 minutes, until lightly browned and fragrant.
• Glazing option: This cake would also be delicious with a drizzle of Chocolate Ganache.

Make-Ahead and Storage Instructions

• Make-ahead tips:
  • The sweet potatoes can be cooked and pureed up to three days in advance or frozen for up to two months.
  • If you’d like, you can bake and cool the cake (unglazed), wrap it well, put it in a freezer bag, and freeze it for up to two months.
    • Defrost the frozen, wrapped cake in the fridge overnight.
    • To refresh the cake, unwrap it, place it on a baking sheet, and cover loosely with foil. Warm at 300°F (150°C) for 10 minutes.
    • Make the Pecan Glaze up to a week in advance and keep refrigerated until needed.
    • Glaze the cake.
• How to store leftovers: 
  • Store leftovers in an airtight container in the up to 3 days at room temperature, or up to 5 in the refrigerator. 
  • For longer storage, the cake can be wrapped well and frozen for up to two months.

FAQs

Is it possible to make this Sweet Potato Pound Cake gluten-free?

• Yes, you can make this Sweet Potato Pound Cake gluten-free.
• In place of all-purpose flour, use an equal amount of gluten-free baking mix.
• My Easy Almond Flour Baking Mix would work well in this recipe, or you can use another gluten-free flour.
• Additionally, make sure that the other ingredients you use are certified gluten-free.

Can I make this sweet potato pound cake recipe without eggs?

• Yes, you can make this sweet potato pound cake recipe without eggs.
• You can use a flax egg or chia egg (in place of each egg, mix one tablespoon of ground flaxseed or chia seed with three tablespoons of water, and set aside for 5 minutes before using).
• Use my guide, The 12 Best Egg Substitutes for Baking Recipes, for more ideas.

What are some mix-ins that I can add to this sweet potato cake?

• Add a teaspoon of grated orange zest or lemon zest.
• Instead of cinnamon and nutmeg, use 1 1/2 teaspoons of pumpkin pie spice (here’s my Homemade Pumpkin Spice Recipe), or Mixed Spice.
• For an extra nutty cake, add a toasted, chopped pecans to the batter.
• Add another layer of flavor by mixing shredded sweetened coconut into the batter.

How should I serve this  Sweet Potato Pound Cake?

• This glazed sweet potato cake is excellent as-is, but if you want to create a wonderfully over-the-top dessert, here are some delicious ideas:
  • Top with a scoop of Vanilla Ice Cream, Whiskey Ice Cream, Cinnamon Roll Ice Cream, or Apple Pie Ice Cream.
  • Dollop on some whipped cream, or for a delightful twist, my Coconut Whipped Cream
  • Lean into the baked sweet potatoes with marshmallow idea and serve the cake with Homemade Marshmallow Sauce.

More Fall Cake Recipes

• One Bowl Applesauce Cake
• Pumpkin Bundt Cake
• Warm Pear and Honey Cake
• Pumpkin Olive Oil Cake
• Apple Snack Cake

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