This Sweet Potato Pound Cake is super moist, buttery, and full of cozy fall flavor. Made with roasted sweet potato purée, brown sugar, sour cream, and warm spices, it bakes into a velvety soft pound cake with the perfect tender crumb. It’s easy to make, keeps beautifully, and tastes even better the next day, serve it plain or drizzle with an optional maple glaze for the ultimate fall dessert.
Ingredients
- 1¼ cups (2½ sticks) salted butter room temperature
- 5 tbsp neutral oil
- 1¾ cups granulated white sugar
- 1¾ cups light brown sugar packed
- 5 large eggs room temperature
- 2½ tbsp vanilla bean paste or extract
- 2½ cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp fine sea salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- ¾ cup full-fat sour cream room temperature
- 1¼ cups roasted sweet potato purée, smooth
For the Maple Glaze
- 2 tbsp salted butter
- ½ cup pure maple syrup (use Grade A or B for deeper flavor)
- 1 cup powdered sugar sifted
- 1 tsp vanilla bean paste or extract
- Pinch of salt
- 1-2 tbsp milk or cream to thin optional
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
- In a large bowl, cream the butter, oil, granulated sugar, and brown sugar for 3–4 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla.
- Mix in the sweet potato purée until smooth.
- In a separate bowl, whisk the flour, baking powder, salt, and spices (if using).
- Add the dry ingredients in three additions, alternating with the sour cream. Mix gently until combined.
- Pour batter into the pan and smooth the top.
- Bake for around 90 minutes, or until a toothpick comes out with moist crumbs. Remember, every oven is different so it may take a little longer.
- Let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Maple Glaze
- In a small saucepan or the microwave, melt butter and maple syrup together over medium heat until smooth.
- Remove from heat; whisk in powdered sugar, vanilla, and salt until smooth and glossy.
- If too thick, add milk or cream 1 teaspoon at a time until pourable.
- Pour warm glaze over cooled cake and let it drip naturally down the sides. Enjoy!
Video
Notes
- Use roasted sweet potatoes, not boiled. Roasting concentrates the flavor and keeps the purée thick, which helps the cake stay moist without becoming gummy.
- Curdled batter is normal. The mixture may look slightly separated after adding the sweet potato — it will come together once you mix in the dry ingredients.
- Bake in a Bundt or loaf pan. This recipe works beautifully in a standard Bundt pan, but you can also bake it in two 9×5-inch loaf pans. Loaf cakes will bake a bit faster, so start checking around the 50–55 minute mark.
Nutrition
Nutrition Facts
Sweet Potato Pound Cake (Super Moist, Soft & Easy to Make)
Amount per Serving
Calories
732
% Daily Value*
Fat
32
g
49
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
133
mg
44
%
Sodium
391
mg
17
%
Potassium
295
mg
8
%
Carbohydrates
107
g
36
%
Fiber
2
g
8
%
Sugar
81
g
90
%
Protein
6
g
12
%
Vitamin A
6444
IU
129
%
Vitamin C
6
mg
7
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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