This Sweet Potato Pound Cake Recipe Will Ruin Ordinary Desserts for You (In the Best Way)

You want a cake that tastes like fall, feels like a hug, and looks like you tried harder than you did? This sweet potato pound cake does all three—without weird chef tricks or a 14-step ritual. It’s plush, buttery, and ridiculously moist, like the pound cake your grandma made if she had Wi‑Fi and a convection oven.

The sweet potato brings real flavor (not just color), and the spices make your kitchen smell like a bake shop with a waiting list. Bake this once and watch it become “that cake” people ask you to bring—every time.

The Secret Behind This Recipe

The magic move is using mashed, roasted sweet potatoes instead of canned puree. Roasting concentrates the natural sugars and evaporates water, so you get deep flavor without the soggy crumb.

Then, we cream butter and sugar longer than you think—this aerates the batter and gives the cake its signature tight-yet-tender pound cake texture. We’re also stacking fats—butter + a touch of oil + sour cream—for moisture insurance. A splash of orange zest and vanilla lifts the sweetness, while warm spices keep each bite interesting.

Finally, a low-and-slow bake in a well-greased bundt pan prevents over-browning and keeps the crumb luxuriously even.

Ingredients

• 2 cups (about 430 g) mashed roasted sweet potato (from 2–3 medium sweet potatoes)
• 1 cup (226 g) unsalted butter, room temperature
• 1/4 cup (60 ml) neutral oil (canola or grapeseed)
• 2 cups (400 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 5 large eggs, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon vanilla extract
• 1 tablespoon orange zest (optional but excellent)
• 2 tablespoons milk (to loosen batter if needed)
• For the glaze (optional): 1 cup (120 g) powdered sugar, 2–3 tablespoons maple syrup or milk, pinch of salt
• For the pan: softened butter and flour (or baking spray with flour)

The Method – Instructions

1. Roast the sweet potatoes. Heat oven to 400°F (205°C). Pierce whole sweet potatoes with a fork, place on a tray, and roast 45–60 minutes until very tender. Cool, peel, and mash until smooth.

   Measure 2 cups; set aside to cool to room temp.

2. Prep the pan and oven. Lower oven to 325°F (165°C). Generously butter and flour a 10–12 cup bundt pan, getting into every groove. Tap out excess flour.

   This step matters—no one likes a cake extraction fail.

3. Mix the dry team. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Cream the fats and sugars. In a stand mixer with paddle (or hand mixer), beat butter, oil, granulated sugar, and brown sugar on medium-high for 4–5 minutes, until pale and fluffy. Scrape the bowl—then scrape it again. Air is structure here.
5. Add eggs slowly. Beat in eggs one at a time on medium, fully incorporating before the next.

   If it looks slightly curdled, don’t panic; it smooths out with flour.

6. Flavor boosters. Mix in vanilla and orange zest. Add the mashed sweet potato and sour cream; beat on low until just combined.
7. Finish the batter. Add dry ingredients in two additions on low speed, mixing just until no dry streaks remain. If batter feels overly thick, add 1–2 tablespoons of milk to loosen.

   Do not overmix.

8. Fill and level. Spoon batter into the bundt pan, smoothing the top. Tap the pan firmly on the counter 2–3 times to pop large air bubbles.
9. Bake. Bake 60–75 minutes, or until a skewer comes out clean with a few moist crumbs. If top browns too fast, tent loosely with foil at the 50-minute mark.
10. Cool correctly. Cool in pan on a rack for 15 minutes, then invert onto the rack and remove the pan.

    Cool completely, at least 1 hour, before glazing or slicing. Yes, waiting is hard. Be an adult.

11. Glaze (optional). Whisk powdered sugar, maple syrup (or milk), and a pinch of salt until pourable.

    Drip over the cooled cake. Let set 10–15 minutes before cutting.

How to Store

• Room temperature: Wrap tightly or keep in a covered cake dome for up to 3 days. The flavor actually deepens by day two.
• Refrigerator: Up to 6 days, wrapped well.

  Bring to room temp before serving for best texture.

• Freeze: Wrap slices individually in plastic and then foil; freeze up to 2 months. Thaw at room temp or warm in a 300°F (150°C) oven for 8–10 minutes.
• Glaze note: If freezing, glaze after thawing to avoid weepy icing.

What’s Great About This

• Ultra-moist crumb that stays tender for days—thanks to sweet potato, sour cream, and a bit of oil.
• Big autumn flavor without artificial extracts. The roasted sweet potato brings caramel vibes you can’t fake.
• Not too sweet—balanced enough for breakfast, fancy enough for dessert.

  Multitasker cake.

• Bundt-pan beauty that looks bakery-level with basically zero decorating skill.
• Make-ahead friendly for holidays and potlucks. IMO, it’s even better the next day.

What Not to Do

• Don’t use watery canned yams from syrup. The extra liquid wrecks the crumb.

  If using canned puree, drain well and blot.

• Don’t skip room-temperature ingredients. Cold butter and eggs = dense, tunnely cake.
• Don’t under-cream the butter and sugar. You want it fluffy and light; this is pound cake, not brick cake.
• Don’t overmix after adding flour. Stir just until combined to avoid a tough bite.
• Don’t rush the cool time. Warm cake + bundt pan = heartbreak and craters.

Recipe Variations

• Pecan Crunch: Fold in 1 cup toasted chopped pecans; sprinkle extra into the pan before batter for a nutty crust.
• Cream Cheese Ribbon: Swirl in a mixture of 8 oz softened cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla.

  Layer: half batter, all filling, remaining batter.

• Brown Butter Boost: Brown half the butter and cool before creaming. Adds toasty, butterscotch depth. FYI: keep the brown bits, that’s flavor.
• Maple Glaze Upgrade: Use maple syrup + a splash of bourbon in the glaze.

  Adults are clapping.

• Dairy-Free Swap: Use vegan butter, neutral oil (increase to 1/3 cup), and coconut yogurt for sour cream. Texture stays plush.
• Gluten-Free: Substitute a 1:1 gluten-free all-purpose blend and add 1 tablespoon milk if batter seems thick. Bake time may vary slightly.
• Chai Spice: Replace cinnamon/nutmeg/cloves with 2 teaspoons chai spice blend and add 1/4 teaspoon cardamom.

FAQ

Can I use canned sweet potato puree?

Yes, but drain it well and blot with paper towels to remove excess moisture.

Measure by volume (2 cups) and expect a slightly softer crumb.

Do I really need both butter and oil?

You don’t need to, but you’ll notice the difference. Butter gives flavor; oil adds lasting moisture. The combo is the cheat code.

How do I know when it’s done?

Look for a golden top that springs back lightly, with a skewer showing a few moist crumbs.

If the tester is wet, give it another 5–7 minutes and check again.

Can I bake this in loaf pans?

Absolutely. Divide batter between two greased 9×5-inch loaf pans and bake at 325°F (165°C) for 55–70 minutes, checking early.

What if I don’t have sour cream?

Use full-fat Greek yogurt. It keeps the tang and moisture in the same ballpark.

How do I prevent sticking in a bundt pan?

Use softened butter to coat every nook, dust with flour, and tap excess.

Nonstick baking spray with flour works too, but still be thorough. Also, let it rest 15 minutes before inverting.

Can I cut the sugar?

You can reduce total sugar by 1/4 cup without major impact. Go further and the texture may get drier and less tender.

Why is my cake dense?

Common culprits: cold ingredients, under-creaming the butter/sugar, or overmixing after adding flour.

Also, make sure your baking powder is fresh.

Final Thoughts

This Sweet Potato Pound Cake Recipe delivers the kind of rich, cozy flavor that turns casual snacking into “just one more slice.” It’s reliable, impressively moist, and flexible enough to fit holidays, brunches, or office “who brought that?” moments. Roast the potatoes, cream like you mean it, respect the cool time, and you’ll get a showpiece every single bake. Your only real problem?

Guarding the last slice.