Julie Clark
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Sweet Potato Pound Cake
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Old-fashioned sweet potato pound cake made with real mashed sweet potatoes, warm cinnamon and nutmeg, and a simple cinnamon-sugar glaze. It bakes up dense, moist, and tender in a bundt pan. It works with either fresh-roasted or canned sweet potatoes, so you can make it from scratch or from a can in the pantry.
This old-fashioned pound cake uses oil instead of butter to keep the crumb moist. Finish it with a cinnamon glaze. This is the “grandma” version of a sweet potato cake!
Try our brown sugar pound cake, 7UP pound cake, orange pound cake and lemon pound cake, too!
What Makes Sweet Potato Pound Cake So Moist?
Two things add to the real moisture of this cake: sweet potatoes and vegetable oil. The sweet potatoes bring an almost custard-like density and the oil keeps the cake softer than butter would.
Butter gives flavor, but as the cake cools, the butter firms up. Oil is a liquid at room temperature which means that the cake stays soft, even on day 3. Richness isn’t a problem since the cake’s flavor comes from the sweet potatoes and the warm spices.
My sweet potato pie has the same base flavors, if you’re looking for another classic recipe.
Can I Use Canned Sweet Potatoes, or Do I Need Fresh?
Yes, canned sweet potatoes work. Use one 30-ounce can, drained well, then mash.
If you have the time, fresh potatoes give you a lightly deeper, roasted flavor. Roast or boil about 4 large sweet potatoes until fork-tender. Then peel and mash until they are smooth.
The only thing to watch for is excess liquid. Drain the canned potatoes thoroughly. And letting your cooked fresh mashed potatoes cool completely and drain will let any excess moisture go.
Sweet Potato Pound Cake
Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.
Servings 12
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
FOR THE CAKE
- 3½ cups mashed sweet potatoes* (about 4 large potatoes)
- 2½ cups granulated sugar 500 grams
- ⅔ cup 2% milk
- ⅔ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon baking powder
FOR THE ICING:
- 2 cups powdered sugar
- 1½ teaspoons cinnamon
- 4-5 tablespoons heavy cream (or more to get the consistency you'd like)
- walnuts for topping (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour (or you can use cooking spray).
- In a large bowl, mash sweet potatoes in 2 tablespoons of liquid (part of the milk or some of the juice if canned potatoes).3½ cups mashed sweet potatoes*
- Add sugar, milk, oil, and eggs to mashed sweet potatoes. Mix the wet ingredients well.2½ cups granulated sugar, ⅔ cup 2% milk, ⅔ cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract
- Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder to the wet ingredients and mix just until combined.3½ cups all-purpose flour, 2 teaspoons baking soda, 1½ teaspoons salt, 1 teaspoon ground nutmeg, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, ½ teaspoon baking powder
- Pour the mixture evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
- Cool on a wire rack on the counter for 15 minutes in the pan. Turn out onto the wire rack to cool completely.
- To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle. Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.2 cups powdered sugar, 4-5 tablespoons heavy cream, 1½ teaspoons cinnamon
Notes
Measure your mashed sweet potatoes packed and level, not heaped. Too much and the center bakes up wet and gummy. You want a full 3½ cups, smoothed into the measuring cup.
You can use canned sweet potatoes if you’d like. Use a 30 ounce can and drain off any liquid.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 562kcal | Carbohydrates: 99g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 528mg | Potassium: 239mg | Fiber: 3g | Sugar: 64g | Vitamin A: 5683IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
How to Make Sweet Potato Pound Cake: Step by Step
Make the batter. Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use cooking spray. In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
Then add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix just until the batter is smooth and evenly colored.
Bake the cake. Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have so start checking at 55 minutes. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit and the cake will pull away from the edges of the pan slightly.
Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
Add icing + toppings. Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you’d like.
Frequently Asked Questions
Can I make sweet potato pound cake with a box mix?
You can shortcut a version with a spice or yellow cake mix, but you lose the dense crumb that real sweet potatoes give. This recipe is fully from scratch and still comes together in one bowl with no mixer. You can do it!!
Can I add cream cheese?
Yes. Swap the cinnamon glaze for a cream cheese glaze. Beat 4 ounces softened cream cheese with the powdered sugar and enough heavy cream to drizzle. My cream cheese frosting works well for a thicker layer of frosting.
Why did my pound cake sink or turn out gummy in the middle?
It’s almost always too much moisture or underbaking. Measure the mashed sweet potatoes level, not heaped, drain canned potatoes well, and bake to a clean toothpick and a 200°F center. Bundt cakes look done on the outside long before the middle is set.
How do I store it, and can I make it ahead?
Store it airtight at room temperature for up to 4 days. It tastes great on day two, so it’s a perfect make-ahead for a holiday dessert. You can also freeze it for up to 2 months.
Can I bake this in a loaf pan instead of a bundt?
Yes, but you’ll need 2 loaf pans. Divide the batter between two greased 9×5 pans and start checking around 50 minutes. Or make our sweet potato bread.
