Sweet Potato Pound Cake is rich, moist, and warmly spiced with a buttery crumb—perfect for holiday tables, Sunday desserts, or cozy fall baking.

Why You’ll Love This Recipe

Super moist texture: Thanks to sweet potatoes and sour cream, this cake stays soft and buttery.
Warm fall spices: Cinnamon, nutmeg, and ginger bring all the seasonal comfort you want in a dessert.

Great for gatherings: Baked in a bundt pan, it makes a beautiful centerpiece for the dessert table.
Easy to make: Straightforward ingredients and instructions make this beginner-friendly.
Versatile: Delicious with or without the glaze—dress it up or keep it simple.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup unsalted butter, softened

2 cups granulated sugar
4 large eggs
1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)

1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup milk

Optional Glaze:

1 cup powdered sugar
2–3 tablespoons milk

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed sweet potatoes, sour cream, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving, if desired.

Servings and timing

Servings: 12

Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes

Calories per serving: Approximately 420 kcal

Variations

Maple glaze: Use maple syrup in place of milk in the glaze for extra autumn flavor.
Add-ins: Fold in chopped pecans or walnuts for added texture.

Mini bundts or loaf cakes: Divide the batter into smaller pans and reduce baking time accordingly.
Spiced twist: Add a pinch of ground cloves or allspice for deeper spice.
Frosted version: Top with a cream cheese frosting for a more decadent finish.

Storage/Reheating

Storage: Keep the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Individual slices can be gently warmed in the microwave for 10–15 seconds.

FAQs

Can I use canned sweet potatoes?

Yes, just make sure they are plain and not packed in syrup. Drain and mash them before using.

Can I substitute Greek yogurt for sour cream?

Absolutely. Greek yogurt makes a great substitute and keeps the cake moist.

Can this cake be made gluten-free?

Yes, you can use a 1:1 gluten-free flour blend. Be sure to check baking times as they may vary slightly.

Do I need to peel the sweet potatoes before mashing?

Yes, peel and mash them after cooking for a smooth texture in the cake.

Can I use a loaf pan instead of a bundt pan?

You can, but you may need to divide the batter between two loaf pans and adjust the baking time accordingly.

How do I prevent the cake from sticking to the bundt pan?

Make sure to grease and flour the pan thoroughly, or use a baking spray with flour included.

What can I serve with this cake?

It pairs beautifully with whipped cream, vanilla ice cream, or fresh berries.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar by 1/4 cup without a major impact on texture, though it may slightly alter the sweetness.

Is the glaze necessary?

No, the cake is delicious on its own, but the glaze adds a pretty and sweet finishing touch.

Can I make this cake ahead of time?

Yes, this cake keeps well and can be made a day ahead for best flavor and convenience.

Conclusion

Sweet Potato Pound Cake is a delicious blend of tradition and comfort with a seasonal twist. Whether you’re baking for a holiday, potluck, or simply to enjoy a slice of something warm and spiced, this cake hits all the right notes. Easy to make, beautiful to serve, and even better to eat—this one deserves a spot in your fall baking rotation.

Keep Your Fall Flavor Journey Going

If these decadent Pumpkin Spice Truffles satisfied your seasonal sweet tooth, don’t let the autumn flavor adventure stop here. For a classic baked treat, the Pumpkin Streusel Bread Recipe offers a moist, spiced loaf topped with buttery crumble — ideal for breakfast or gifting. Looking for a snackable twist? Try the Churro Toffee Bugles Recipe for cinnamon-sugar crunch in every bite. Craving something cozy for brunch? These Cinnamon Roll French Toast Roll-Ups blend breakfast classics into a gooey, cinnamon-spiced roll. Hosting a fall gathering? Impress guests with the crowd-pleasing Caramel Apple Slab Pie Recipe. Or finish your meal with something elegant — the Vanilla Panna Cotta Recipe is the perfect chilled dessert to complement any fall menu.

Sweet Potato Pound Cake

Author: Chef Clara

Print Recipe

Description

A moist, buttery pound cake infused with mashed sweet potatoes and warm spices, perfect for fall gatherings or as a comforting dessert.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger
1 cup unsalted butter, softened
2 cups granulated sugar

4 large eggs
1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)
1/2 cup sour cream

1 teaspoon vanilla extract
1/4 cup milk
Optional glaze:

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in mashed sweet potatoes, sour cream, and vanilla extract until smooth.

Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.

Notes

Ensure sweet potatoes are fully mashed for a smooth batter.

Do not overmix to keep the cake tender.
The cake can be made a day ahead and glazed just before serving.