Sweet potato pound cake is a Southern delight that brings comfort to every bite. The creamy sweetness of sweet potatoes combined with the warmth of spices like cinnamon, nutmeg, and ginger creates a rich, flavorful experience. Pecans add a delightful crunch, while the caramel glaze brings a decadent finishing touch that makes this cake a showstopper. Whether you’re looking to impress guests at a gathering or treat yourself to a cozy dessert, this pound cake is the perfect indulgence.

Ingredients Overview: Building the Perfect Cake

Creating the ultimate Sweet Potato Pound Cake begins with understanding the essential ingredients that make it so special.

Sweet Potato Puree: The star of the recipe, sweet potato puree lends moisture and a natural sweetness that deepens the cake’s flavor. Whether you use canned or freshly prepared puree, its smooth texture ensures a moist crumb.

Spices (Cinnamon, Nutmeg, Ginger): These aromatic spices add warmth and depth to the cake. Cinnamon’s sweet spice, nutmeg’s earthiness, and ginger’s subtle heat combine beautifully to create a cake that’s comforting yet sophisticated.

Chopped Pecans: Scattered at the base of the bundt pan, chopped pecans bring a nutty crunch that complements the soft texture of the cake. They also add a delightful contrast when the cake is sliced, making each bite interesting.

Caramel Glaze: This buttery, rich glaze transforms the cake from a simple treat to a luxurious dessert. The addition of heavy cream and light corn syrup ensures the glaze is smooth and glossy, perfect for drizzling over the top.

Step-by-Step Instructions for Perfect Results

Achieving the best Sweet Potato Pound Cake is all about technique and attention to detail. Follow these steps to ensure your cake turns out flawlessly.

Preparing the Bundt Pan: Start by thoroughly greasing and lightly flouring your bundt pan. This prevents sticking and ensures the cake releases cleanly. Sprinkling chopped pecans across the bottom of the pan before adding the batter creates a nutty base that will toast as the cake bakes.

Mixing the Batter: Creaming the butter and sugars together is essential to creating a light, fluffy texture. Be sure to mix until the butter is smooth and the sugars are fully incorporated, which can take around 3 to 5 minutes. As you alternate between the dry and sweet potato mixtures, it’s important to start and end with the dry ingredients. This ensures that the batter remains balanced and smooth.

Baking Time & Temperature: Bake your cake at 325°F for about 1 hour and 10 minutes, but check for doneness as baking times can vary. The cake is ready when a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This cooling time helps set the structure of the cake, preventing it from falling apart.

Recipe Tips & Frequently Asked Questions

Using Canned vs. Fresh Sweet Potato Puree: Canned puree offers convenience and a smooth texture, but fresh puree can add a more robust flavor. If using fresh, make sure it’s completely mashed and free of lumps.

How to Soften Butter Quickly: If you’re short on time, cut the butter into small pieces and let it sit at room temperature. You can also microwave the butter for a few seconds at low power to soften it.

Egg Temperature Matters: Room temperature eggs blend more easily into the batter, resulting in a smoother texture. If your eggs are cold, let them sit in warm water for about 5 minutes before using.

Mixing Tips: Overmixing can result in a dense cake, so be sure to mix only until the ingredients are just combined. This will help keep your cake tender and fluffy.

Preventing the Cake From Sticking to the Pan: Grease the pan well, and don’t forget to flour it lightly. This extra step will make all the difference when it’s time to release the cake after baking.

Making the Caramel Glaze: A Sweet Finishing Touch

The caramel glaze is what elevates this pound cake to the next level of indulgence. To achieve a perfect glaze, melt the butter in a deep saucepan and stir in the brown sugar, heavy cream, salt, and vanilla. The mixture will bubble as it simmers, so keep a close eye on it to prevent it from boiling over. Simmer for about 6 minutes to allow the flavors to meld and the glaze to thicken. As it cools, the caramel will set into a smooth, pourable consistency that’s ideal for drizzling over the cake.

For an elegant presentation, drizzle the cooled glaze in a decorative pattern. Using a piping bag gives you control, but a spoon works just as well for a more rustic look. Whether you opt for delicate drips or a thick layer, the caramel adds an irresistible sweetness to every slice.

What to Serve With This Recipe: Perfect Pairings

This Sweet Potato Pound Cake is delicious on its own, but pairing it with the right accompaniments can take it to new heights.

A Scoop of Vanilla Ice Cream: The cool creaminess of vanilla ice cream provides a beautiful contrast to the warm, spiced flavors of the cake. The melting ice cream against the tender cake and sticky caramel glaze is pure heaven.

Whipped Cream: For a lighter topping, freshly whipped cream adds a lovely, airy texture that complements the richness of the cake without overpowering it.

A Cup of Coffee or Tea: Pairing this dessert with a hot beverage is a simple way to enhance the experience. Coffee’s slight bitterness balances the sweetness of the cake, while a cup of spiced chai or black tea offers a perfect complement to the cake’s warm, spiced notes.

Final Thoughts: Why This Sweet Potato Pound Cake is a Must-Try

This Sweet Potato Pound Cake is the kind of recipe that captures the essence of comfort and indulgence. With its blend of spices, creamy sweet potatoes, and crunchy pecans, it’s a cake that feels like a warm hug. The caramel glaze adds a luxurious finishing touch, making it perfect for any occasion. Whether you’re enjoying it with a cozy cup of coffee or serving it at a festive gathering, this cake will quickly become a favorite for its rich flavors and beautiful presentation.

Sweet Potato Pound Cake

This moist spiced Sweet Potato Pound Cake has amazing flavor from sweet potato puree, cinnamon, nutmeg, ginger, and a homemade

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 4

Servings:

Author: Jessica Harmon

Ingredients

3 cups All Purpose Flour not self-rising (375g) (I used White Lily)
½ teaspoon nutmeg 1g
2½ teaspoons ground cinnamon 7g
¼ teaspoon ground ginger .5g
½ teaspoon salt 3g
½ teaspoon baking powder 2g
3 sticks unsalted butter softened (339g)
2 cups sugar 400g
1 cup light brown sugar 200g
5 large eggs room temperature (If cold, immerse in warm water for about 5 minutes)
15 oz Sweet Potato Puree canned or homemade; about 1½ US cups
¼ cup milk 62g (Whole or 2% milk preferred)
2 teaspoons vanilla extract 8g
½ cup chopped pecans 55g – for sprinkling in the prepared bundt pan

For the Caramel Glaze

½ stick unsalted butter 57g
1 cup packed light brown sugar 217g
½ cup heavy cream 126g
½ teaspoon salt 2g
1 teaspoon vanilla extract 4g
1 Tablespoon light corn syrup 18g

Instructions

Begin by preheating your oven to 325°F (165°C). Prepare a large bundt pan by greasing it thoroughly and lightly dusting it with flour. Sprinkle the chopped pecans evenly across the bottom of the pan, which will provide a delicious nutty layer when baked.
In a separate mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger until the dry ingredients are evenly combined. Set this mixture aside.
In the bowl of a stand mixer, cream the softened butter using the paddle attachment. Beat on medium speed until the butter is smooth and creamy. Gradually incorporate both sugars—first the granulated sugar, followed by the brown sugar. Continue to mix for 3 to 5 minutes, until the mixture is light, fluffy, and well-blended.
Add the eggs, one at a time, ensuring each egg is fully mixed before adding the next.
In another bowl, combine the sweet potato puree, milk, and vanilla extract, stirring until smooth.
With the mixer on its lowest speed, slowly alternate between adding the dry flour mixture and the sweet potato mixture to the butter-sugar blend. Start and finish with the dry ingredients, adding the flour mixture in three portions and the sweet potato mixture in two portions. Mix gently, just until the batter is fully incorporated, taking care not to overmix.
Once the batter is ready, transfer it into the prepared bundt pan, spreading it evenly over the chopped pecans.
Bake the cake for approximately 1 hour and 10 minutes. Check for doneness by inserting a toothpick into the center—when it comes out clean or with only a few moist crumbs, the cake is ready. Baking times can vary, so begin checking as the finish time nears.
Allow the cake to cool for about 10 minutes while still in the pan before inverting it onto a wire rack to cool completely.

Caramel Glaze

In a medium-sized, deep saucepan, melt the butter over medium heat. Add the packed brown sugar, heavy cream, salt, vanilla extract, and light corn syrup. Stir the ingredients together, ensuring that the mixture doesn’t stick to the sides of the pan.
Once the mixture reaches a boil, lower the heat to a gentle simmer and allow it to bubble for 6 minutes. Keep a close eye on it to avoid any boil-over while stirring occasionally.
After the glaze has simmered and thickened slightly, remove it from the heat. The caramel will continue to thicken as it cools. If you need it to cool faster, transfer it to a shallow dish or refrigerate it for a brief time.

Decorating the Cake

Once the cake has fully cooled, it’s time to drizzle the caramel glaze. Use a piping bag with a small opening to apply the glaze in a decorative drip along the edges, or simply spoon the caramel over the top. For a homemade touch, a ziplock bag with a snipped corner works just as well for drizzling. Enjoy this rich, flavorful cake with a decadent caramel finish!