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This Sweet Potato Pound Cake recipe is a true showstopper! It’s ultra-moist, made with warm spices, and is the perfect recipe when you want to show everyone how amazing a baker you are! The finished cake gets drizzled with a homemade buttermilk syrup, then it’s finished with a silky maple cream cheese frosting that ties the whole thing together. One slice and you’ll never make sweet potato pound cake any other way!
If you love sweet potato recipes, you must try my Sweet Potato Pie Bars, and Grandma’s Old Fashioned Sweet Potato Pie Recipe next.
This Sweet Potato Pound Cake is one of those recipes I tested over and over until it was exactly right – and I’m so glad I did. It’s rich and buttery, and loaded with real roasted sweet potato flavor. The cake practically melts in your mouth!
Since I’ve perfected this recipe and my 7up pound cake, there isn’t a holiday that goes by that my family isn’t begging me to make them. And once you make it, you’ll understand just why. 😋
Table of Contents
What Makes This Sweet Potato Pound Cake Special
The trick that makes this pound cake stand out is roasting the sweet potatoes instead of using canned sweet potato puree. Roasting concentrates the natural sugars and deepens the flavor of the sweet potatoes in a way that canned stuff just doesn’t deliver. That extra step makes a huge difference.
Then there’s the buttermilk syrup. It’s a golden, caramel-like syrup that gets drizzled all over the cake, adding moisture, flavor… kinda like my salted caramel kentucky butter cake, with a little more tang. Top with a maple cream cheese frosting and good Lord, it’s heavenly bliss!
For more cozy pound cakes, you’ve got to make my butter pecan pound cake and pumpkin pound cake with cream cheese filling next!
Sweet Potato Pound Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- Roasted Sweet Potato Puree is the star of this cake. Roasting instead of boiling means less water content and more concentrated flavor. Save any leftover puree to make my sweet potato tres leches next!
- Salted Butter and Vegetable Oil work together here just like they do in my lemon cream cheese pound cake – butter builds flavor while oil keeps the crumb soft and moist even after the cake cools. (Note: I use salted butter because it has a bit more flavor but feel free to use unsalted butter as per your personal preference.)
- Brown Sugar and Granulated Sugar come together to add caramel-like sweetness and moisture.
- The Spice Blend – cinnamon, nutmeg, ginger, and cloves – gives this cake its cozy, warmly spiced flavor.
- Buttermilk in the syrup creates that slightly tangy, golden caramel finish. Don’t swap it out – the acidity is what makes the syrup taste so balanced and not just straight-up sweet.
- Sour Cream makes the crumb tender and adds just enough tang to balance the sweetness.
- Cream Cheese goes into the frosting. We’re using cold cream cheese as opposed to room temp because blends into a smooth, spreadable consistency without turning the frosting loose or soupy. This is a tip I use for a lot of my cream cheese frostings and it makes a real difference.
For more pound cake recipes, make my cream cheese pound cake or my pineapple pound cake next!
How to Make Sweet Potato Pound Cake
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Step 1: Roast the sweet potatoes. Preheat the oven to 425°F. Wash and dry 3 medium sweet potatoes, place them on a parchment-lined baking sheet, and poke holes all over. Roast for 35-45 minutes until fork-tender.
Step 2: Puree the sweet potatoes. Let them cool fully, then peel and blend in a food processor until smooth. (Note:This step can be done up to 3 days ahead.) Measure 1½ cups sweet potato purée and mix it with the maple syrup, vanilla, and sour cream until smooth. Set aside.
Step 3: Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, ground cloves, and kosher salt.
Step 4: Make the cake batter. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vegetable oil, and sugars on medium speed for 5-6 minutes until pale and fluffy. Add eggs one at a time. (Note: the batter may look a little broken but that’s completely normal.) Then alternative adding the sweet potato mixture and dry ingredients.
Step 5: Bake. Grease and flour a 12-cup bundt pan very well. Pour batter and bake at 325°F for 1 hour and 15-20 minutes, until a wooden skewer comes out with just a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 6: Make the buttermilk syrup: While the cake bakes, melt the butter in a large saucepan. Add the brown sugar, baking soda, corn syrup, and buttermilk. Bring to a boil, stirring often, and cook for 5–6 minutes until deeply golden. Let the bubbles settle, then stir in the vanilla and a pinch of salt.
Step 7: Make the maple cream cheese frosting and Assemble. Beat the softened butter until fluffy, then gradually mix in the powdered sugar. Add the vanilla, cinnamon, and maple syrup. Beat in the cold cream cheese just until smooth and spreadable, about 1 minute. Once the cake is completely cool, drizzle about half the syrup over it. Pipe or spoon the frosting on top, sprinkle with chopped pecans, and finish with the remaining syrup.
Pro Baking Tips
- Bake the sweet potatoes ahead of time. I like to bake the sweet potatoes the day before to save time. Whatever you do, make sure they’re fully cooled before adding them to the batter. This prevents it from becoming too loose.
- Don’t overmix the batter. After adding the flour, mix just until combined to keep the cake tender and avoid a dense texture.
- Use fresh spices. For the best flavor, make sure your spices are fresh. Older spices can lose their potency and won’t provide the same warmth and depth.
- Scrape down the sides of the bowl, often. This helps the butter, eggs, and sweet potato purée mix evenly into the batter, so you don’t end up with pockets of unmixed ingredients.
- Make sure the sweet potato puree is completely smooth and fully cooled before adding it to the batter.
Storing Pound Cake
To store the sweet potato pound cake, wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
If you want to freeze it, make sure it’s fully cooled. I recommend freezing before adding the frosting and buttermilk syrup. Wrap the cake in plastic wrap and aluminum foil, freeze for up to 3 months.
Recipe FAQs
I strongly recommend roasting your own for this recipe. Canned sweet potato puree has more moisture and less concentrated flavor, which can affect both the texture and the taste of the cake. Roasting takes a little extra time but it’s worth it.
Yes! You can bake the cake up to 2 days ahead and store it tightly wrapped at room temperature. Make the frosting and syrup the day you plan to serve it, or store both separately in the fridge and assemble just before serving.
The most common reason is overmixing after adding the cream cheese, or using room-temperature cream cheese. Add it cold and stop mixing as soon as the frosting looks smooth and spreadable.
A stand mixer makes it easier to cream the butter properly, but a handheld electric mixer will work too. Just make sure you beat the butter and sugars long enough to get that pale, fluffy texture – it makes a difference in the final crumb.
More Pound Cake Recipes
Desserts
Million Dollar Pound Cake
Desserts
Peach Cobbler Pound Cake
Desserts
Brown Sugar Pound Cake
Desserts
Mile High Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Sweet Potato Pound Cake
Equipment
- Cooling Rack
Ingredients
- 1 1/2 cup (340 g) Sweet Potato Puree, (roasted, not canned – about 2 medium sweet potatoes *see notes)
- 3/4 cup (168 g) Salted Butter, (room temperature)
- 1/2 cup (112 g) Vegetable Oil
- 1 cup (200 g) Sugar
- 3/4 cup (155 g) Brown Sugar
- 5 large (250 g) Eggs, (room temperature)
- 2 tbsp (30 g) Maple Syrup
- 2 tsp (10 g) Vanilla Extract
- 1/2 cup (120 g) Sour Cream , (room temperature)
- 3 cups (375 g) All Purpose Flour
- 1 tsp (4 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 2 tsp Cinnamon
- 3/4 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1 tsp Kosher Salt
Buttermilk Syrup
- 1/2 cup Brown Sugar
- 1/4 cup Buttermilk
- 1/4 cup Salted Butter
- 1 tbsp Corn Syrup, (you can also use honey)
- 1/2 tsp Baking Soda
- 2 tsp Vanilla Extract
Cream Cheese Frosting
- 1/2 cup Salted Butter, (room temperature)
- 2 cups Powdered Sugar
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 2 tbsp Maple Syrup
- 8 oz Cream Cheese, (cold)
- 1/4 cup Pecans, (chopped, for garnish – optional)
Instructions
- Preheat the oven to 425 degrees F. Wash and dry 3 medium sized sweet potato and place onto a parchment lined baking sheet. Poke holes into the sweet potatoes and bake for 35-45 minutes, until fork tender/soft. Allow them to cool completely, then remove skin. Place into a food processor and blend until smooth. Shut the oven off while the sweet potatoes cool. It’ll take about 30-40 mins. (this can be done up to 3 days in advance)
- When you're ready to make the cake, preheat the oven to 325 degrees F.
- Measure out 1 1/2 cups of the sweet potato puree for the cake – there may be leftovers, save for another use. Add puree to medium bowl and add maple syrup, vanilla extract, and sour cream. Mix until smooth and set aside, ensure that there are no clumps. 1 1/2 cup Sweet Potato Puree 2 tbsp Maple Syrup 2 tsp Vanilla Extract 1/2 cup Sour Cream
- Mix together the dry ingredients in a large bowl – all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, ground cloves, and kosher salt. Whisk until combined. Set aside. 3 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 2 tsp Cinnamon 3/4 tsp Ground Nutmeg 1/2 tsp Ground Ginger 1/4 tsp Ground Cloves 1 tsp Kosher Salt
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, vegetable oil, sugar, and brown sugar. Mix on medium speed for 5-6 minutes, until pale and fluffy, scraping down the sides of the bowl midway through. 3/4 cup Salted Butter 1/2 cup Vegetable Oil 1 cup Sugar 3/4 cup Brown Sugar
- Reduce mixer speed to low and begin adding eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after adding the eggs and continue to mix for about 1 minute on low speed to ensure everything is mixed well. The batter may break a bit, this is completely normal and will come back together once all of the dry ingredients are added. 5 large Eggs
- Add half of the dry ingredients and mix until combined, about 20 seconds. Add all of the sweet potato mixture and scrape down the sides of the bowl and mix until smooth, ensuring everything is fully incorporated. Add the remainder of the dry ingredients and mix until smooth. Scrape down the sides of the bowl again, ensuring everything is fully mixed together.
- Spray a 12-cup bundt pan with nonstick baking spray or grease and flour liberally. Add the batter and smooth into an even layer. Bake for 1 hour and 15-20 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is baking, make the buttermilk syrup. In a large pot or dutch oven over medium-high heat, melt butter, then add brown sugar, baking soda, corn syrup, and buttermilk. Stirring frequently, bring to a boil (it’ll become very bubbly, just keep stirring) and boil for about 5-6 minutes, until the color turns deeply golden. Remove from heat and allow any bubbles to settle, then add vanilla extract and a pinch of kosher salt. Set aside to cool. 1/4 cup Salted Butter 1/2 cup Brown Sugar 1/2 tsp Baking Soda 1 tbsp Corn Syrup 1/4 cup Buttermilk 2 tsp Vanilla Extract
- Now make the cream cheese frosting. Add the softened butter to a large mixing bowl and beat with an electric mixer on medium-high speed for 2–3 minutes, until it looks pale, fluffy, and slightly whipped. If you’re using a stand mixer, use the paddle attachment. 1/2 cup Salted Butter
- Turn the mixer to low and add the powdered sugar, one cup at a time, letting each batch fully disappear into the butter before adding the next. The mixture will look thick and a little crumbly at first, but keep mixing, it will come together into a smooth, creamy base. 2 cups Powdered Sugar
- Add the vanilla extract, cinnamon, and maple syrup and mix on medium speed just until the frosting is smooth, then add cold cream cheese and continue to mix until creamy, and spreadable. You’re looking for a silky texture with no streaks of cream cheese, but don’t let the mixer run too long, about 1 minute. Overmixing cream cheese frosting can make it loose and soupy. 2 tsp Vanilla Extract 1 tsp Cinnamon 2 tbsp Maple Syrup 8 oz Cream Cheese
- Now assemble the cake. Once the cake has cooled completely, add a drizzle of the buttermilk syrup on top of the cake (use about half). Note: if it’s thickened, microwave for about 5-10 seconds until it’s pourable).
- Add cream cheese frosting to a piping bag and pipe the frosting on top of the cake (you can also dollop onto the cake with a spoon). Top with chopped pecans and drizzle with the remaining buttermilk syrup. 1/4 cup Pecans
Video
Notes
- Bake the sweet potatoes ahead of time. I like to bake the sweet potatoes the day before to save time. Whatever you do, make sure they’re fully cooled before adding them to the batter. This prevents it from becoming too loose.
- Don’t overmix the batter. After adding the flour, mix just until combined to keep the cake tender and avoid a dense texture.
- Use fresh spices. For the best flavor, make sure your spices are fresh. Older spices can lose their potency and won’t provide the same warmth and depth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for Thanksgiving dinner dessert my guest loved the sweet potato cake.
Thanks, Carlton! So glad it was a hit!
Can you substitute Greek yogurt for sour cream.
Yes, whole fat Greek yogurt is a good substitute
Can you use a hand mixer if you do not have a stand mixer for your sweet potato pound cake
Yes, you absolutely can!
Hi, I’m confused, the recipe says 6 eggs but your comment says 4 eggs. Do you add the 2 tbsps. vegetable oil with the butter and sugar?
Hi! The recipe calls for 6 eggs, this was a typo on my part. The vegetable oil goes in with the butter and sugar, listed in step #5.
My family is enjoying this. It came together beautifully and made a huge cake to share. The smell is amazing and my husband loves the texture. Definitely a keeper. I think I’m going to try making the apple cake next:)
What temperature do you bake the Bundt cake at?
325 degrees F
We adored this recipe! I made this for my Dad’s birthday instead of making a carrot cake and he LOVED it. The cake itself is super moist and the cream cheese frosting is soooooo decadent and delicious!!
Tried this recipe last night with my in-laws.
In a word “IMPRESSIVE” I used a different shape pan ( Bundt) it flavorful and appealing to the eye!
Thank you Terry!
Wow, no eggs? Really?
Hi Isabel! This recipe requires 6 eggs as listed in the recipe card. I hope that you enjoy this recipe!
We made this last night and it was so good! The cake was perfectly moist and that cream cheese frosting is delicious!