Ultra-moist sweet potato pound cake made with baked sweet potatoes for rich flavor and tender crumb. A Southern-style recipe that gets better overnight.
This Sweet Potato Pound Cake is dense but tender, deeply buttery, and stays moist for days. The secret is baked sweet potatoes, which add structure and moisture at the same time. If you're looking for a Sweet Potato Pound Cake recipe that actually tastes better the next day, this is the one I come back to.
Video Tutorial
Why Bake this Sweet Potato Pound Cake
Versatile Glaze Options
From cream cheese to caramel glaze, this cake pairs beautifully with a range of glazes that elevate its flavor and visual appeal.
Naturally Moist & Flavorful
The sweet potatoes add natural moisture and sweetness, creating a tender, rich crumb that remains tender for days.
With a hint of spice
A blend of cinnamon, nutmeg pair beautifully with the sweetness of the sweet potatoes, creating a flavor profile that's absolutely amazing.
Dense Yet Tender Texture
Sweet potatoes give a pound cake a velvety texture and luxurious density without sacrificing moistness.
Make-Ahead Friendly
The cakes flavors and texture deepen with time. Bake ahead to serve during holidays or gatherings. A pound cake is even better the second day.
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Best Sweet Potatoes for Pound Cake (And How I Prep Them)
Orange-fleshed sweet potatoes provide the best results. They're naturally sweet, mash smoothly and aren't very stringy after baking. I recommend that you always bake the sweet potatoes instead of boiling them. Boiling adds too much water, which leads to a gummy or overly dense cake.
Once baked, cut the potatoes in half and scoop the sweet potato out for best results. Trust me, it's much easier than trying to peel the sweet potato/remove the skin first and reduces stringiness.
Mash the flesh (using a fork or similar) while it's still warm until smooth. The ideal texture is thick, but not wet, and able to hold its shape on a spoon. Bake the potato only until soft enough to slightly squeeze.
Tips for Making Sweet Potato Pound Cake
Use fresh sweet potatoes
Fresh sweet potatoes create a much better flavor producing a better result for this pound cake.
Measure Accurately
Use the spoon-and-level method for flour and other dry ingredients. Too much flour can make the cake dense and dry.
Use Room Temperature Ingredients
Butter, eggs, and buttermilk should be at room temperature to ensure a smooth batter and even baking.
Don't Overmix the Batter
Mix just until combined after creaming the butter and sugar. Overmixing can lead to a tough cake.
Grease the Pan Well
Spray your Bundt pan with baking spray or butter and flour it thoroughly to prevent sticking.
Cool Before Glazing
Let the cake cool in the pan for 10 - 15 minutes, then remove it from the pan and allow it to cool completely before adding the cream cheese glaze.
Serving Suggestions & Variations
Serve with your favorite drink
Slice and serve with coffee or tea.
Whipped Cream Topping
Skip the glaze and top slices with whipped cream for a lighter touch.
Bourbon Glaze Twist
Top the cake with a bourbon caramel glaze vs. a cream cheese glaze for a boost of flavor.
Enhance Flavor with Toasted Pecans
Lightly toast the pecans before sprinkling them on top for extra crunch and flavor.
Sweet Potato Pound Cake recipe
Ingredients
- For the cake:
- 3 c all-purpose flour- sifted
- 1 c unsalted butter- room temperature
- 5 large eggs- room temperature
- 1 c buttermilk- room temperature
- 1½ c sweet potato - cooked and mashed
- 1 c light brown sugar
- 2 c granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tsps vanilla extract
- For the icing/glaze:
- 8 oz cream cheese - room temperature
- 3 c powdered sugar
- ½ c unsalted butter - room temperature
- ½ c (whole) milk - room temperature
- â…› teaspoon salt
- 2 tsps vanilla
- chopped pecans (optional)
Instructions
- Preheat your oven to 350 degrees F.
- Wash your potatoes thoroughly, place them in a baking dish and bake for 1 ½ to 2 hours or until tender.Â
- Once the sweet potatoes are cooked, peel them and scoop out 1 ½ cups of the sweet potatoes, mash them and sit them to the side to cool. (Leave your oven pre-heated to 350 degrees while preparing your cake.)
- In a separate bowl, whisk the baking powder, salt, cinnamon, nutmeg and flour together. Sit it to the side.
- Using a hand or stand mixer cream the butter, brown sugar, and granulated sugar together just until light and fluffy (approximately 5 minutes).
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Add the vanilla extract and cooked sweet potatoes and mix until combined.
- Add the flour mixture ½ c to 1 c at a time on low speed until combined alternating with the buttermilk- beginning and ending with the flour.
- Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Spray a 12-cup bundt pan with baking spray.
- Pour the batter into the pan and spread it evenly.
- Bake for an hour and to an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan. Allow the cake to continue to cool on a wire rack before adding the icing.
- Â To make the icing:Â
- Using a hand or stand mixer, mix the butter and cream cheese until well blended.
- Then add the vanilla extract and salt.
- Next on slow speed, add the powdered sugar about a ½ c at a time until well blended and creamy.
- Then add the milk and mix until combined.
- Decorate the cake with the icing however you desire. Top with chopped pecans (optional) and serve.
Video
Notes
- Use room temperature ingredients- eggs, butter, buttermilk and cream cheese should be at room temperature
- Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
- Avoid overmixing the cake batter, as it'll lead to a tough and rubbery cake. Mixing your ingredients on low speed will also help to avoid overmixing.
- Once the sweet potatoes have baked, cut them in half and scoop the potato out for best results.Â
- Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
- Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour.Â
- Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
Nutrition
How to Store the Sweet Potato Pound Cake
Store at room temperature, in an airtight container, for up to 5 days.
Freeze whole or in slices, well-wrapped, for up to 3 months.
Refrigerate up to 5 days; bring to room temperature before serving.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Frequently asked questions:
What pan works best for this pound cake?
A standard 12-cup bundt pan is needed for this recipe. Avoid smaller pans, which can cause overflow or underbaking in the center.
Can I use canned sweet potatoes?
Canned sweet potatoes can be used for this recipe; however, fresh will always provide the best flavor and texture.
Why did my sweet potato pound cake turn out dense or gummy?
The most common causes are too much sweet potato, overmixing the batter, or using boiled sweet potatoes. This recipe works best with baked sweet potatoes and mixing just until the batter is combined.
Can I freeze sweet potato pound cake?
Absolutely. Wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
More Pound Cake recipes
Want to try the Mile High version of this recipe? Bake my Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze!
Want more Pound Cake options with pecans? Try my Butter Pecan Pound Cake or Caramel Pound Cake!
If you're looking for another pound cake with cream cheese topping, try my Cream Cheese Pound Cake!
Joanna says
I wasn't sure at what temperature to bake the cake. 350 is indicated for the potatoes, but I couldn't tell for sure if that was for the cake too. I had already prepared sweet potatoes the day before, so I didn't have an already heated oven from that part of the recipe.
Ashley Frederick says
350 degrees is for the cake as well love. You would just leave the oven on while preparing your batter.
Kae Simpson says
Hey!
Can I use instant pudding?
Also swap buttermilk for heavy cream?
Swap flour for cake flour?
Ashley Frederick says
I haven't tried it with instant pudding. I personally don't see adding it as being beneficial. Heavy cream can be used instead of buttermilk. You can use any flour you like. Hope it comes out great!
Sharon E. Brown says
I want to bake a Juneteenth pound cake. do i use a basic vanilla pound cake as the base?
Ashley Frederick says
You absolutely can love!