Southern Sweet Potato Pound Cake
Indulge in the rich, velvety decadence of Southern Sweet Potato Pound Cake, a true classic that captures the essence of Southern baking. This moist, buttery cake is infused with the natural sweetness of tender mashed sweet potatoes and warm hints of cinnamon and nutmeg, making it the perfect dessert for any occasion. With a lightly crisp golden crust and an irresistibly soft crumb, it bakes to perfection in a Bundt pan for a show-stopping presentation. To top it off, an optional vanilla glaze adds a glossy finish that beautifully complements each spiced bite. Whether served plain, drizzled with glaze, or paired with a dollop of whipped cream, this comforting pound cake is sure to become a crowd-pleasing favorite. Perfect for holidays, family gatherings, or an everyday treat, it’s the quintessential Southern dessert you didn’t know you needed.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 0.5 cup light brown sugar
- 4 pieces large eggs
- 1.5 cups mashed cooked sweet potatoes
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch Bundt pan or tube pan to prevent sticking.
In a mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together using a hand or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Mix in the mashed sweet potatoes until evenly distributed.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, spreading it out evenly.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Slice and serve your Southern Sweet Potato Pound Cake as is, or with a dollop of whipped cream for an extra touch.
Nutrition Facts
Calories |
5248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 992.1 g | 361% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 656.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 570 mg | 44% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
