Sweet Potato Pound Cake is a delightful twist on the traditional pound cake recipe, infusing the flavors of sweet potatoes and vanilla into a moist and tender cake. This pound cake recipe is glazed with a sweet orange glaze, adding more flavor to this already delicious cake.
Not only does this pound cake taste heavenly, but it's a delicious dessert for the fall and winter months.
This was inspired by my 7up Lemon Pound Cake, another easy and yummy pound cake recipe.
The ingredients for this sweet potato pound cake recipe is pretty straightforward. You will need:
- unsalted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
- ground nutmeg
- baking soda
- mashed sweet potatoes
- orange juice
- powdered sugar
See recipe card for quantities.
To make a delicious sweet potato pound cake, you'll need flour, butter, eggs, cinnamon, nutmeg, vanilla extract, mashed sweet potatoes, along with other essential ingredients.
First, preheat your oven to 350°F (175°C) and grease a 10-inch bundt cake pan with either butter or baking spray with flour in it. Make sure to also lightly dust the pan with flour, tapping out any excess if using butter. Make sure to get into all the nooks and crannies of your choice of Bundt pan to ensure there is no sticking.
In a large mixing bowl, cream your softened butter and granulated sugar until it is light and fluffy. Gradually add in the eggs, one at a time, followed by the vanilla extract.
In another bowl, combine your dry ingredients: all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
Carefully combine the dry mixture with the wet mixture, alternating with the mashed sweet potatoes. Gently stir the dry ingredients and mashed sweet potatoes into the wet mixture just until combined. If this batter is overmixed it will make the sweet potato pound cake too dense.
Next, spoon your batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
Place the cake pan in the preheated oven and bake for around 50-60 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary so keep an eye and check on the cake as the time comes close to an end to prevent overbaking.
Once your sweet potato pound cake is thoroughly baked, allow it to cool in the pan for approximately 15 minutes on a wire rack. After the fifteen minutes are up, use a silicone spatula to carefully release the cake from the edges of the pan. Invert the baked sweet potato pound cake onto a serving plate and allow it to cool completely before adding glaze.
Prepare the glaze by combining the orange juice with the powdered sugar. Stir the mixture until there are no lumps and the glaze is smooth.
When your pound cake has fully cooled, drizzle the glaze over the top, allowing it to run down the sides for an elegant presentation. Now your sweet potato pound cake is ready to be sliced and enjoyed!
Hint: Use a silicone spatula to gently release the pound cake from the edges of the bundt pan before flipping over the cake and removing it from the pan to help prevent the cake from sticking.
This pound cake can be altered by changing the flour used and the spices added into the recipe. Keep in mind, it will alter the overall texture and flavor of the cake.
- Gluten free - instead of all-purpose flour, use measure for measure gluten free flour. The texture will change but it will be gluten free.
- Sugar - You may replace regular sugar with alternative sweeteners like coconut sugar, granulated erythritol, or stevia. Be cautious when swapping out sugar as it may affect the cake's flavor and texture. Adjust the amount according to the sweetness and conversion levels of the sweetener you choose.
- Flavorings - Replace vanilla extract with almond extract or orange zest if that's what you have on hand.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Nuts - Create a pecan praline glaze for your Sweet Potato Pound Cake. Add butter and chopped pecans to the glaze in this recipe for a delicious southern twist.
- Spices - This recipe calls for nutmeg and cinnamon but you can also add in cloves and ginger if you wish. Keep in mind, a little goes a long way so don't use much or the spices will overpower the sweet potato flavors.
- Cream Cheese Frosting - Dress up your sweet potato pound cake by frosting it with a homemade cream cheese frosting such as this one in my Pumpkin Bread with Spice Cake Mix recipe.
See this Hasselback Sweet Potato Casserole recipe for a delicious side dish during the holidays.
To prepare a delightful Sweet Potato Pound Cake, you'll need the following essential equipment:
- Bundt Pan: This bundt pan will create a beautiful Sweet Potato Pound Cake. Bundt pans have a distinct design, while tube pans focus on a more classic cake shape. You can use a tube pan if you wish, just make sure to use a 10-inch bundt or tube pan for this recipe.
- Mixing Bowls: Having various sizes of mixing bowls is essential to combine your ingredients. You'll need at least two bowls: one for the dry ingredients and another for the wet components.
- Electric Mixer: Although you can hand-mix the cake batter with a spoon or whisk, using an electric mixer is recommended for achieving a smooth mixture. This makes your Sweet Potato Pound Cake even and fluffy.
- Measuring Cups and Spoons: All recipes need these because properly measuring the ingredients ensures the cake's taste and texture come out right.
- Silicone Spatula: A silicone spatula is not only great for folding in the dry ingredients and the mashed sweet potatoes but also for releasing the cake from the edges of the pan.
Storing your sweet potato pound cake properly is essential to maintain its flavor and moistness. After baking the cake, make sure to let it cool completely on a cooling rack in the pan. This prevents the cake from becoming soggy due to trapped steam. When the cake has cooled, invert the cake onto a serving plate to cool completely before storing it.
To store this sweet potato pound cake whole, allow it to cool completely before placing it in a round cake or bundt cake carrier. Alternatively, you can slice your bundt cake and store it in airtight containers.
This cake can be kept out on the counter for up to 5 days but is best eaten within a day or two for maximum freshness when not stored in the refrigerator.
To store this pound cake in the refrigerator, place it in an airtight container and store it for up to 1 week.
When freezing this sweet potato pound cake, place the whole or sliced pound cake in freezer-safe containers and freeze it for up to 3 months.
Allow this cake to cool for 15 minutes on a wire rack before releasing it from the pan to prevent the cake from sticking or coming apart when removing it from the pan.
What is the secret to making a moist sweet potato pound cake?
To make a moist sweet potato pound cake, it's important to use freshly baked sweet potatoes, as they provide a natural sweetness and moisture to the cake. Additionally, make sure you don't overmix the batter to avoid a dense cake.
How do I prepare praline sauce for my sweet potato pound cake?
To prepare a praline sauce for your sweet potato pound cake, combine granulated sugar, brown sugar, heavy cream, and butter in a saucepan. Bring the mixture to a simmer, stirring constantly until the sugar dissolves and the mixture becomes thick. After the sauce thickens, remove from heat and add in chopped pecans and vanilla extract. Allow the sauce to cool slightly before drizzling it over your completely cool pound cake to prevent it from melting down into the cake.
Looking for other recipes like this? Try these and check out this Apple Crumb Coffee Cake recipe.
Sweet Potato Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups mashed sweet potatoes, cold
Sweet Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Sweet Potato Pound Cake
- Preheat oven to 350°F and grease a 10-inch bundt cake pan with either butter and dust it with flour.*
- In a large mixing bowl, cream your softened butter and granulated sugar until it is light and fluffy.
- Gradually add in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, combine your dry ingredients: all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Carefully combine the dry mixture with the wet mixture, alternating with the mashed sweet potatoes. Stir until just combined.
- Next, spoon your batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Place the cake pan in the preheated oven and bake for around 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for approximately 15 minutes on a wire rack.
- After the fifteen minutes are up, use a silicone spatula to carefully release the cake from the edges of the pan.
- Invert the baked sweet potato pound cake onto a serving plate and allow it to cool completely before adding glaze.
- Prepare the glaze by combining the orange juice with the powdered sugar.
- Stir the mixture until there are no lumps and the glaze is smooth.
- When your pound cake has fully cooled, drizzle the glaze over the top.
Sweet Orange Glaze
Baking spray with flour in it can be used in place of the butter and flour for greasing the pan.
Make sure to get into all the nooks and crannies of your choice of Bundt pan to ensure there is no sticking.
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Serving Size:1 slice
Amount Per Serving: Calories: 603Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 132mgSodium: 335mgCarbohydrates: 92gFiber: 2gSugar: 58gProtein: 7g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.