How do I know when the cake is fully baked?

Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, the cake is ready. The top should be golden and slightly springy to the touch.

Definitely. Toasted pecans or walnuts add a delightful crunch and complement the cake's buttery richness.

What glaze goes best with this cake?

A simple vanilla butter glaze is a classic choice, but maple glaze, caramel glaze, or cream cheese frosting also pair beautifully with the sweet potato flavor.

Can I freeze the whole cake?

Yes. Wrap the cooled cake tightly in plastic wrap followed by aluminum foil. Freeze for up to three months and thaw overnight before serving.

Why is my cake dense?

Dense cake is often caused by overmixing the batter, adding too much flour, or using cold ingredients. Measure carefully and mix only until everything is combined.

Can I use canned sweet potato puree?

Yes. Choose plain sweet potato puree with no added sugar or spices. Homemade roasted sweet potatoes, however, offer a richer flavor and creamier texture.

Grandma's Famous Sweet Potato Butter Cake Recipe

Description

This Sweet Potato Pound Cake is rich, buttery, incredibly moist, and packed with warm cinnamon, nutmeg, and homemade sweet potato flavor. Every bite is soft and tender, making it the perfect Southern-inspired dessert for holidays, family gatherings, or anytime you’re craving a comforting homemade treat. Finished with a luscious brown butter glaze, this easy recipe delivers the perfect balance of sweetness and spice that everyone will love. Whether served with coffee, tea, or a scoop of vanilla ice cream, this sweet potato pound cake is guaranteed to become a family favorite.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
1½ cups sweet potato puree
4 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
1 cup buttermilk

Brown Butter Glaze

½ cup unsalted butter
2 cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 325°F (163°C) and grease a 10-inch Bundt pan.
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Beat the butter and both sugars until light and fluffy.
Add the eggs one at a time.
Mix in the sweet potato puree, vanilla, and almond extract.
Alternate adding the dry ingredients and buttermilk until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then invert onto a wire rack.
Prepare the brown butter glaze and drizzle over the cooled cake.

Slice and enjoy!

Notes

Homemade sweet potato puree gives the best flavor.
Don’t overmix the batter after adding the flour.
Allow the cake to cool completely before glazing.
Store leftovers in an airtight container.

Nutrition

Calories: 480
Sugar: 38g
Sodium: 260mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 6g
Carbohydrates: 63g
Fiber: 2g
Cholesterol: 105mg