Easy Sweet Potato Pound Cake (Southern-Style Recipe)

Get a true taste of the South with this easy sweet potato pound cake! This delightful cake is the definition of comfort food.

The earthy sweetness of sweet potatoes combines with the buttery richness of a traditional pound cake.

The flavors will leave your tastebuds dancing with delight!

Sweet Potato Pound Cake

Sweet potato pound cake is the perfect fall dessert.

The moist, dense cake is studded with diced sweet potatoes and flavored with cinnamon and nutmeg. 

It’s perfect with a cup of coffee or tea, or to take along to a party or holiday potluck.

The best part about this cake is it’s actually pretty easy to make. It’s a show-stopping treat and won’t take all day to prepare.

Just be sure to have plenty of napkins on hand. It’s hard to resist licking your fingers while eating this cake!

Ingredients for Sweet Potato Pound Cake

Most of the ingredients for this one are pantry staples. The only thing you’ll need to make ahead are the mashed sweet potatoes.

Here’s a breakdown of what you need. Scroll to the bottom for the complete list:

• Butter – The high-fat content of butter creates a moist and tender cake. Plus, its subtle flavor allows the sweet potato to shine.

• White Sugar – Sugar helps to tenderize baked goods, making them soft and fluffy. It also helps to brown and caramelize the exterior, giving them a lovely golden hue.

• Salt, Nutmeg, Cinnamon, and Vanilla – A small amount of salt helps to bring out the natural sweetness of the potatoes. And the spices and vanilla bring a subtle warmth and light sweetness.

• Sweet Potatoes – Sweet potatoes are the star of this recipe, and for good reason. They give it a moist and dense texture that’s simply delicious.

• Eggs – The whites add lift and structure to the cake, while the yolks add moisture and richness. 

• All-Purpose Flour – All-purpose flour is made from a blend of different types of wheat. This gives it a higher protein content than other types of flour. The extra protein gives the cake a nice, dense texture.

• Baking Soda and Powder – Together, they give this heavy batter just the right amount of lift.

• Glaze – A simple mix of orange juice and powdered sugar.

• Orange Zest – The citrusy flavor helps to offset the sweetness of the cake. Plus, the bright color is a nice contrast to the cake’s rich brown hue. 

How to Store

This recipe yields a big cake. So if you have leftovers, you’ll need to store them properly to preserve the flavor and freshness. 

Here’s the low-down:

To Store: Wrap the leftovers in plastic and place in an airtight container for 1-2 days at room temp, or in the fridge for 5-6 days.

To Freeze: Double wrap leftovers in plastic wrap and then a layer of foil and freeze for up to three months. Thaw on the counter until soft.

Note: if you plan to freeze this, I suggest leaving the glaze off. It won’t thaw as well and will likely soak into the sponge as it thaws.

Tips and Tricks for the Best Pound Cake

• Don’t overmix the batter. Just mx it just until the ingredients are combined. For best results, mix the flour blend by hand with a spatula.

• Use room temperature ingredients. They blend easier, and it helps to avoid lumps.

• Make the sweet potatoes a day early. You want them cold/room temperature, not warm. Boil and mash them, then pop them in the fridge to cool fully.

• Add the flour in stages to the butter mix instead of pouring it all at once. This stops the gluten from forming.

More Pound Cakes You’ll Love

Lemon Blueberry Pound Cake
Butter Pecan Pound Cake
Strawberry Pound Cake
Eggnog Pound Cake

Sweet Potato Pound Cake

Servings

14

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servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

409

kcal

The sweet potato pound cake recipe is a taste of the South! Serve it at your next party, and be prepared for a show-stopper.

Ingredients

• For the Cake

• 2 cups white sugar

• 1 cup softened butter

• 2 cups cooked and mashed sweet potatoes

• 1 teaspoon vanilla extract

• 4 eggs

• 3 cups all-purpose flour

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon baking soda

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• For the Glaze

• 5 teaspoons orange juice

• 1 cup sifted confectioner’s sugar

• Garnish

• 2 tablespoons orange zest

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan.
• In a large bowl, beat the sugar and butter with a mixer on medium speed until fluffy and creamy.
• Add the mashed sweet potatoes and vanilla extract and mix until well blended. Then, add the eggs (one at a time), beating well after each addition.
• In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
• Add the dry ingredients to the butter and egg mix, and beat on low until just combined.
• Pour the batter into the pan and bake for 70-80 minutes or until a toothpick inserted in the center comes out clean
• Let the cake cool in the pan for 15-20 minutes then invert it onto a wire rack to cool fully.
• While the cake cools, make the glaze. In a medium bowl, stir the powdered sugar and orange juice until smooth and pourable. Drizzle the glaze over the cooled cake and garnish with orange zest.
• Let the glaze set for 20 minutes, then slice, serve, and enjoy!

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