Sweet Potato Pound Cake with Vanilla Glaze
Moist, spiced pound cake made with mashed sweet potatoes and topped with a simple glaze.
Introduction
Sweet potato pound cake is a Southern classic that brings warmth and comfort to the table. With its tender crumb, rich flavor, and aromatic spices, it’s a dessert that feels both nostalgic and festive. The mashed sweet potatoes add natural sweetness and moisture, while cinnamon, nutmeg, and ginger create a cozy flavor profile. Perfect for holidays, family gatherings, or simply enjoying with a cup of tea, this cake is a must‑bake recipe.
Ingredients
For the Cake
1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
2 ½ cups all‑purpose flour
½ cup buttermilk (or milk + 1 tbsp lemon juice)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 tsp baking powder
½ tsp baking soda
For the Glaze (Optional)
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Step‑by‑Step Instructions
- Prepare the Sweet Potatoes
Peel and cube sweet potatoes.
Boil until tender, about 15–20 minutes.
Drain and mash until smooth. Cool completely.
- Preheat Oven
Preheat oven to 350°F (175°C).
Grease and flour a 10‑inch Bundt pan or two 9×5‑inch loaf pans.
- Mix Dry Ingredients
In a medium bowl, whisk flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.
- Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
- Combine Ingredients
Mix in mashed sweet potatoes and vanilla.
Gradually add dry ingredients, alternating with buttermilk. Begin and end with dry ingredients.
Mix until just combined.
- Bake
Pour batter into prepared pan(s). Smooth the top.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then transfer to wire rack.
- Prepare Glaze (Optional)
Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled cake.
Prep & Bake Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hr 20 mins
Servings: ~12 slices
Tips for Success
Use room‑temperature butter and eggs for a smooth batter.
Don’t overmix once flour is added — it keeps the cake tender.
Test doneness with a toothpick in the thickest part of the cake.
For extra flavor, add orange zest to the batter or glaze.
Variations
Nutty Twist: Fold in chopped pecans or walnuts.
Holiday Style: Add a splash of rum or bourbon to the glaze.
Chocolate Lovers: Mix in mini chocolate chips.
Mini Cakes: Bake in muffin tins for individual servings.
Serving Ideas
Serve warm with a dollop of whipped cream.
Pair with coffee or spiced chai for a cozy treat.
Present on a holiday dessert table alongside pies and cookies.
Wrap slices in parchment for gifting.
Storytelling Element
Imagine slicing into a golden Bundt cake, the aroma of cinnamon and nutmeg filling the air. Each bite is moist, rich, and perfectly spiced, with the sweet potato adding a subtle depth. Drizzled with vanilla glaze, it’s a cake that feels like a hug in dessert form — comforting, nostalgic, and irresistible.
Conclusion
This Sweet Potato Pound Cake is a timeless recipe that’s easy to make and impossible to resist. With its moist crumb, warm spices, and optional glaze, it’s perfect for holidays, gatherings, or simply treating yourself.