The Best Sweet Potato Pound Cake

sweet potato pound cake with caramel glaze on top.

5 from 8 votes

The Best Sweet Potato Pound Cake

This Sweet Potato Pound Cake is moist, warmly spiced, and full of flavor. It's topped with a rich homemade caramel frosting, making one of the best Fall desserts ever!

Course:Dessert

Cuisine:American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories397.8 kcal

Author Denise Browning

Cost $ 0.75 per slice

Equipment

1 Stand mixer
1 bundt cake pan 10-inch
1 oven
1 Wire rack
1 small saucepan

Ingredients

For the Batter:

1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs at room temperature
3 tablespoons buttermilk or 3 Tablespoons whole milk mixed with ½ teaspoon of white vinegar
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 cups mashed sweet potatoes cool (or canned Yams which are cut or mashed sweet potatoes. Make sure to drain any syrup!). TO COOK fresh sweet potatoes: Make sure to cook wash 2 large sweet potatoes, and prick them all over with a fork. and microwave them in a microwave-safe dish for 8-12 minutes or until tender. Then, carefully slit them open and scoop out the cooked flesh. TIP: Avoid boiling them as they can absorb too much water and make your cake too wet or gummy.
1 tablespoons pure vanilla extract

For the Caramel Frosting:

½ cup dark brown sugar
¼ cup unsalted butter
⅓ cup heavy whipping cream
1 teaspoon pure vanilla extract
½ cup powdered sugar For a less thick, runny frosting, reduce it to ⅓ cup.

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease and flour a 10” tube or bundt pan, and set aside.
Prepare the cake batter: In the bowl of an electric mixer with a paddle attachment, cream butter and then add the sugar, beating at low speed until light and fluffy, about 3-4 minutes. TIP: Make sure to not over-cream them; otherwise, your cake can acquire gummy streaks! Add eggs, one at a time, beating after each addition at low speed until just incorporated. Scrape down the bowl after each addition. Add the buttermilk and beat just until incorporated. The batter will look lumpy.
In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Slowly add the flour mixture to the potato mixture at low speed until combined. Beat in the mashed sweet potatoes and vanilla.
Pour the batter into the prepared tube/bundt pan and level uniformly. Bake for 55-70 minutes or until a toothpick inserted comes out clean.
Cool on a wire rack for 20 minutes, then invert onto a serving plate. Once the cake has cooled completely, prepare the caramel frosting. If you prefer, serve this sweet potato pound cake plain, dusted with confectioner sugar, or with a dollop of whipped cream.
For the Caramel Frosting: Bring brown sugar, heavy cream, and butter to a boil in a small stainless steel saucepan over medium heat, whisking constantly. Boil, whisking constantly for about 1 minute. Remove the pan from the heat and stir in vanilla. Gradually whisk in powdered sugar until smooth. Continue to stir the mixture until it just begins to cool and thicken. Immediately pour mixture over cooled sweet potato pound cake and let set. Decorate with chopped pecans on top or with fresh cranberries and mint leaves on the side.

Recipe Notes

How To Store

Room Temperature: Store sweet potato pound cake, tightly covered, at room temperature for up to 3-4 days in a dry, cool place.
Fridge: Store it, well-covered, in the fridge for up to 5-6 days.
Freezer: Freeze the cake (without the frosting), wrapped in plastic wrap and then aluminum foil, for up to 4 months.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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