Okay, sweet potato in a pound cake? Sounds a little wild, right? But trust me, this isn’t your grandma’s old-school dessert (though she’d probably love it). This Sweet Potato Pound Cake sneaks in that creamy, cozy sweet potato magic and somehow turns it into the softest, most buttery cake you’ll ever slice into.
Sweet potato is such a star ingredient, right? If you’re curious about other ways to enjoy it, I’ve got you covered with my sweet potato brownies, rich, and super fudgy.
And when you want something lighter and perfect for breakfast or snack time, my sweet potato muffins are just the thing, easy to make and totally delicious.
Why Sweet Potato Pound Cake Is a Must-Bake
A showstopper that’s shockingly simple: Looks like you spent hours, but it’s surprisingly straightforward, your secret weapon for impressing friends and family without the stress.
Textural perfection: dense and buttery, yet soft enough to melt in your mouth. That balance is like biting into a cozy cloud.
Great for bakers at every level: whether you’re a total newbie or a seasoned pro, this cake is forgiving and fun to make.
No frosting fuss: The light maple glaze adds just enough sweetness without taking over, giving the cake a touch of simple elegance.
It’s secretly wholesome: packed with real sweet potato, Greek yogurt, and no weird fillers, so you can feel a little less guilty while indulging.
The Ingredients You’ll Need
I know, it looks like a long list. But most of it is basic stuff you probably already have.
- Salted butter: I like using salted butter because it adds rich, creamy flavor and keeps both the cake and glaze moist and tender.
- Light brown sugar: You can count on this to bring cozy caramel notes and extra moisture to the cake.
- Granulated sugar: The classic sweetener we all love, it balances the flavors perfectly without taking over.
- Large eggs: I recommend these for structure and that melt-in-your-mouth texture we all crave.
- Pure vanilla extract: It’s best if you use real vanilla, it warms up the whole recipe and ties the flavors together beautifully.
- Full-fat Greek yogurt: It brings moisture and just enough tang to make the cake more exciting.
- Mashed sweet potato: This is the main highlight. You can use canned or roasted, either way, it adds natural sweetness and creamy texture.
- All-purpose flour: The backbone of the cake, giving it structure and that classic pound cake feel.
- Cornstarch: I recommend this little helper to soften the crumb and keep everything tender by calming gluten.
- Baking powder: You can think of this as the lift that makes the cake light and fluffy.
- Baking soda: Combines well with the yogurt and sweet potato to create a soft, golden texture.
- Ground cinnamon: I like how this warms up the cake with cozy spice without being too much.
- Ground ginger: Maybe a bit unexpected, but it adds a fresh zing that balances the sweetness nicely.
- Powdered sugar: It’s best for making the glaze smooth and silky, melting perfectly over the cake.
- Pure maple syrup: You can swap this for honey to add natural sweetness and those delicious fall flavors to the glaze.
- Milk: I like adding just enough to get the glaze to a perfect drizzling consistency.
How to Make Sweet Potato Pound Cake
Treat Your Bundt Pan
Before you do anything else, give your bundt pan some love. Spray it down well with that trusty baking spray with flour (or butter and flour if you’re feeling old-school). This little act saves you from the dreaded sticky cake drama later. Now, set your oven to 350°F (175°C) so it’s cozy and ready by the time your batter is too.
Whisk the Dry Mix – The Foundation of Flavor
Mix together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and just a pinch of ginger to give it a gentle kick. It’s simple but powerful, the backbone to this cake’s tender crumb and warm fall vibes. Whisk like you mean it, no clumps, no lonely flour pockets.
Fluff Butter and Sugars
Now, in a big bowl or mixer, beat your softened salted butter with the brown and white sugars. This part takes a little patience, about 3 to 5 minutes of mixing until it’s light, fluffy, and smells like you just baked heaven. This is your cake’s personality waking up.
Add the Cozy Stuff That Makes It Yours
Add those eggs slowly, one at a time, mixing well between each addition. Scrape the sides as you go because nothing should be left behind, every bit counts in building the perfect batter.
Here’s where the magic really happens. Fold in the mashed sweet potato, creamy Greek yogurt, vanilla, and a splash of oil if you want that extra moisture hug. (the oil is optional)
Slow and Steady Wins the Mix
Turn your mixer down to low and add the dry ingredients in two parts. Mix just until everything is combined, no overworking here! The batter will thicken up, and that’s exactly what you want for a dense, tender crumb.
Pour, Smooth, and Get Ready to Bake
Pour the batter into your bundt pan and gently smooth the surface with a spatula. Then, slide it into the oven and bake for 50 minutes. Around then, do the trusty toothpick test.
Cool It Before the Grand Finale
Once your cake is out of the oven and smelling like a dream, let it rest in the pan for about 15 minutes. Then flip it onto a wire rack. This part is a test of willpower, let it cool completely before you unleash that glaze. Trust me, waiting pays off big time.
Brown the Butter (This Is Where the Magic Happens)
Grab a small saucepan and melt your softened salted butter over medium-low heat. Keep an eye on it and stir gently as it slowly turns golden with those little brown specks forming. You’ll smell that warm, nutty aroma, that’s your cue. Be careful not to let it burn; this step adds a rich depth you won’t want to skip.
Sweeten It Up with Maple
Once the butter turns a lovely brown, lift the pan from the heat and gently whisk in the pure maple syrup. It blends right in, creating a luscious base for your glaze.
Slowly Add Powdered Sugar and Milk
Now, sift your powdered sugar and add it to the butter-maple mix gradually, in about three additions. Whisk well between each to keep things smooth and lump-free. The mixture will thicken quickly, so add your milk a little at a time, stirring until the glaze reaches that perfect pourable consistency you want.
Vanilla and Chill Time
Stir in the vanilla extract last, then let your glaze sit for about 10 minutes to cool and thicken just a bit. This helps it cling beautifully to your cake instead of sliding off like a waterfall.
Drizzle and Enjoy
After the cake has cooled down, slowly drizzle the glaze over it with a gentle touch. Enjoy!
Mistakes to Avoid with Sweet Potato Pound Cake
Rushing the egg addition
Adding eggs too fast can cause your batter to split or curdle. Take it slow, one egg at a time, and scrape down the bowl to keep everything smooth and happy.
Measuring flour wrong
Adding excess flour might make the cake dry and dense. Use a spoon to fluff your flour in the bag or container, then lightly spoon it into your measuring cup and level it off with a knife. No packing!
Diving straight into the oven without knowing it well
Ovens are quirky creatures. If your cake is browning too fast but still raw inside, lower the temp a bit or invest in an oven thermometer. Your cake’s perfect bake depends on knowing your oven’s little secrets.
Thinking milk is a “set it and forget it” in glaze
Add it slowly! Too much milk too fast will turn your glaze into a sad, runny puddle. A little at a time, whisking between, perfect pourability is a gentle art.
Not prepping canned sweet potato right
Canned sweet potatoes tend to be moister than roasted ones. Make sure to drain excess liquid and mash it super smooth to avoid a soggy batter.
Perfect Pairings for Your Sweet Potato Pound Cake
- Candied pecans, their crunchy texture and hint of cinnamon pair wonderfully with the soft, tender crumb of the cake.
- A drizzle of caramel sauce, adds a rich, buttery sweetness that complements the natural sweetness of the sweet potato.
- Brown sugar crumble, a simple mix of brown sugar and butter baked until crunchy, giving an extra layer of texture and flavor.
- Vanilla yogurt dollop, creamy and slightly tart, great for a lighter option that still adds richness.
- Orange zest and powdered sugar, a bright, fresh twist to cut through the richness.
How to Store Sweet Potato Pound Cake
Leave at room temperature and enjoy within three days.
Sweet Potato Pound Cake is happiest at room temp, it keeps the crumb soft and the flavors vibrant without the risk of drying that cold can bring.
Refrigerate for up to seven days.
Just be sure it’s well wrapped and in a sealed container to avoid fridge odors. When chilled, the cake firms up but will still taste great when warmed.
Freeze up to 2 months for longer storage.
Wrap the cake tightly first in plastic wrap, then again in foil for best protection.
For those moments when you want to swap cozy for crisp, the key lime pound cake is a zesty companion to balance out all that fall sweetness.
Sweet Potato Pound Cake Everyone Can Bake
Ingredients
Cake Ingredients:
- 1 ¼ cups salted butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 5 large eggs
- 2 tablespoons pure vanilla extract
- 1 cup mashed sweet potato canned or roasted
- 1 cup full-fat Greek yogurt
- 3 cups all-purpose flour
- 1½ tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ⅓ teaspoon ground ginger optional
Glaze Ingredients:
- ⅓ cup salted butter softened
- 1 cup powdered sugar sifted
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk adjust for consistency
- ¼ teaspoon pure vanilla extract
Instructions
- Start by prepping your bundt pan with a generous spray of baking spray that includes flour, or go the classic route with butter and a light dusting of flour. Now’s also the perfect time to preheat your oven to 350°F (175°C), so it’s ready to go when you are.
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and a tiny pinch of ground ginger if you’re up for a subtle warm twist. Whisk until everything is well blended and smooth, with no dry patches hiding at the bottom.
- In a large bowl or stand mixer, beat the softened butter with both brown sugar and granulated sugar for about 3 to 5 minutes. You’re aiming for a light, fluffy texture, this step is what gives the cake its soft and airy crumb.
- Incorporate eggs one at a time, stirring well after each addition. Now fold in the mashed sweet potato, Greek yogurt, vanilla extract, and oil if using. Stir gently until the mixture looks creamy and evenly blended.
- With your mixer on low, add the dry ingredients in two batches. Stir just until everything is combined. Don’t overmix, once you see no more dry spots, you’re done. The batter should feel thick and smooth.
- Spoon the batter into your prepared bundt pan and level it out with a spatula. Put it in the oven and bake for close to 50 minutes.
- Let the cake sit in the pan for 10-15 minutes once it’s baked. Then carefully flip it out onto a wire rack and allow it to cool completely before adding any glaze.
- To prepare the glaze, warm the butter in a small pan on medium-low heat until melted. Stir as it slowly browns, developing golden color and a nutty aroma. As soon as it becomes fragrant and dotted with brown flecks, remove from heat.
- Whisk the maple syrup right into the warm butter until smooth. Then sift in the powdered sugar in a few parts, mixing well each time to keep things silky. Add milk slowly, a little at a time, until the glaze becomes pourable but not runny.
- Finally, stir in the vanilla and let the glaze rest for about 10 minutes. This gives it time to thicken slightly so it coats the cake nicely.
- Once the cake is fully cooled, drizzle the glaze over the top. Let it cascade down naturally, those sweet, golden ribbons are what make this bundt so dreamy.
Notes
- Make sure your eggs, butter, and yogurt aren’t cold, they mix better and make the texture smoother.
- Extra glaze? Drizzle it over pancakes, muffins, or even stir a spoon into warm milk or coffee. Zero waste, all joy.
- Tap the filled bundt pan on the counter a few times before baking to release air bubbles and even out the batter.
