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The Best Sweet Potato Pound Cake

The Best Sweet Potato Pound Cake with Brown Butter Glaze
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This sweet potato pound cake is ultra-moist, warmly spiced, and full of rich, buttery sweet potato flavor. Topped with an indulgent brown butter glaze.

Ingredients

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  • 3 cups all-purpose flour, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 1 cup sweet potato purée
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole buttermilk
  • Chopped pecans, for garnish (optional)
  • Vanilla ice cream, for serving (optional)
  • For the brown butter glaze:
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) salted butter
  • 3 tablespoons whole milk (or milk of choice)
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter; set aside.

2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined; set aside.

3. In a stand mixer or using a handheld mixer, cream the butter and brown sugar together until light and fluffy, about 3-4 minutes.

4. Add the sweet potato purée and beat until fully incorporated.

5. Add the eggs one at a time, beating just until combined after each addition.

6. Mix in the vanilla and almond extract.

7. Add the flour mixture in stages, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.

8. Transfer the batter into the prepared bundt pan and smooth the top evenly.

9. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

11. While the cake cools, make the glaze: Melt the butter in a small saucepan over medium heat until browned and nutty, about 5-6 minutes. Remove from heat and let cool slightly.

12. In a bowl, whisk together powdered sugar and browned butter. Add milk and vanilla, stirring until smooth and pourable.

13. Drizzle the glaze over the cooled cake and let it set for a few minutes.

14. Garnish with chopped pecans if desired, slice, and serve warm with ice cream if you like.

Notes

Ensure all ingredients are at room temperature for best results.

Don’t overmix the batter after adding flour and buttermilk to keep the cake tender.

Grease your bundt pan thoroughly, getting into all crevices to ensure easy release.

Homemade sweet potato purée gives the best flavor and texture—avoid overly wet canned versions.

Store leftovers in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

Nutrition

Find it online: https://paulakitchen.com/the-best-sweet-potato-pound-cake/