Can You Make a Moist, Spiced Sweet Potato Pound Cake with a Zesty Glaze in Just 75 Minutes?
Craving a rich, fall-inspired dessert that’s perfect for sharing? What if you could bake a tender, flavorful pound cake with sweet potatoes and a tangy orange glaze in just 75 minutes? Sweet Potato Pound Cake is your answer—a cherished recipe with 16 reviews, ideal for holiday gatherings, potlucks, or cozy family desserts. Ready to fill your kitchen with warm, spiced aromas? Let’s get baking!
Overview: Why Sweet Potato Pound Cake Shines
What makes Sweet Potato Pound Cake so special? This dense, moist cake combines the natural sweetness of mashed sweet potatoes with warm cinnamon and nutmeg, creating a comforting, autumnal flavor. The vibrant orange glaze adds a zesty contrast, making it a showstopper for Thanksgiving, brunches, or gifting. Baked in a fluted tube pan, it’s easy to prepare and visually stunning, with a beginner-friendly method that’s kid-approved and adaptable for dietary needs.
Time requirement: 75 minutes total, with 25 minutes prep and 50 minutes cooking. The one-pan method simplifies cleanup.
Difficulty level: Moderate. Mixing a thick batter and glazing require some care, but the steps are straightforward. A 10-inch fluted tube pan, mixing bowls, and a mixer or whisk are the main tools, and kids can help mix batter or drizzle glaze.
Health perks: Sweet potatoes provide fiber, vitamin A, and antioxidants for immunity and eye health. The moderate butter and sugar keep it balanced as a treat, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (slices from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Butter (1 cup, softened): Adds rich flavor and tender texture. Sub: Vegan butter or 3/4 cup coconut oil + 1/4 cup applesauce for lower fat.
- Sugar (2 cups): Sweetens and enhances moisture. Sub: 1-1/2 cups coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Large eggs (4, room temperature): Provide structure and richness. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Adds warmth and depth. Sub: Almond extract or omit.
- All-purpose flour (3 cups): Provides structure for dense cake. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking powder (2 teaspoons): Helps lift heavy batter. Sub: No substitute; critical for leavening.
- Ground cinnamon (1 teaspoon): Adds warm, spiced flavor. Sub: Pumpkin pie spice.
- Baking soda (1/2 teaspoon): Boosts rise with sweet potatoes’ acidity. Sub: No substitute; critical for texture.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Ground nutmeg (1/4 teaspoon): Adds nutty warmth. Sub: Allspice or ginger.
- Mashed sweet potatoes (2 cups, cold): Provide moisture and natural sweetness. Sub: Canned pumpkin puree or mashed butternut squash (drain well).
Glaze
- Confectioners’ sugar (1 cup): Creates a smooth, sweet glaze. Sub: Maple sugar or omit for no glaze.
- Grated orange zest (1 teaspoon): Adds bright, citrusy flavor. Sub: Lemon zest or omit.
- Orange juice (3-5 teaspoons): Thins glaze to drizzle. Sub: Lemon juice or milk (dairy or plant-based).
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a 10-inch fluted tube pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease and flour a 10-inch fluted tube pan (Bundt pan) thoroughly. Tip: Use a pastry brush to grease flutes; dust with flour to prevent sticking.
- Cream wet ingredients: In a large bowl, beat 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Tip: Room-temperature butter and eggs ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 2 cups cold mashed sweet potatoes (start and end with dry, about three additions of dry and two of sweet potatoes). Beat until just combined (batter will be thick). Tip: Don’t overmix to keep cake tender; use cold sweet potatoes to avoid a gummy texture.
- Bake: Transfer batter to the prepared pan, spreading evenly. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely (about 1 hour). Tip: Tap pan gently to release cake; ensure it’s fully cooled before glazing.
- Make glaze: In a small bowl, mix 1 cup confectioners’ sugar, 1 teaspoon orange zest, and 3-5 teaspoons orange juice until a drizzling consistency is reached. Drizzle over cooled cake. Tip: Adjust juice for desired thickness; let glaze set for 10 minutes.
- Serve: Slice into 16 pieces and serve. Tip: Serve at room temperature for clean cuts or slightly warmed for extra coziness.
Assembly: Plate It Like a Pro
This pound cake is dense and golden with a glossy glaze, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Slice into 16 even pieces and place 1-2 slices per plate, drizzling extra glaze if desired. Tip: Cut with a serrated knife for neat slices.
- Garnish: Sprinkle with extra orange zest or a few chopped pecans. Tip: A dusting of cinnamon or powdered sugar adds a festive touch.
- Serving suggestion: Pair with coffee, chai tea, or vanilla ice cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a fall vibe, use white or gold-rimmed plates to highlight the golden cake and vibrant glaze. Serve on a cake stand for gatherings. Tip: Add a sprig of rosemary or an orange slice for a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Store without glaze to prevent sogginess; add fresh glaze when serving.
- Freezing: Freeze unglazed cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently; glaze fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Mash sweet potatoes and store in the fridge up to 3 days. Mix dry ingredients a day ahead; combine and bake fresh for best texture. Tip: Don’t mix batter early—leavening may weaken.
Health tip: Storing properly preserves the sweet potatoes’ vitamin A and fiber, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and plant-based milk in glaze.
- Gluten-free option: Use gluten-free flour blend; check baking powder and soda.
- Lower sugar: Reduce sugar to 1-1/2 cups; add 1/4 cup applesauce for moisture.
- Nutty boost: Add 1/2 cup chopped walnuts or pecans to batter.
- Spiced twist: Increase nutmeg to 1/2 teaspoon or add 1/4 teaspoon ginger.
- Glaze swap: Use lemon juice and zest for a tangy twist or omit glaze for simplicity.
Conclusion: Savor Your Spiced Sweet Potato Cake
You’re now ready to master Sweet Potato Pound Cake! This wholesome, moist dessert brings sweet potatoes, warm spices, and a zesty orange glaze together for a treat that’s perfect for fall gatherings, brunches, or gifting. With just 75 minutes and one pan, you can create a flavorful, nutrient-packed cake that’s as delicious as it is elegant. Play with vegan or spiced twists to make it your own. Grab that tube pan, mash some sweet potatoes, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
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Sweet Potato Pound Cake
Description
Craving a rich, fall-inspired dessert that’s perfect for sharing? What if you could bake a tender, flavorful pound cake with sweet potatoes and a tangy orange glaze in just 75 minutes? Sweet Potato Pound Cake is your answer—a cherished recipe with 16 reviews, ideal for holiday gatherings, potlucks, or cozy family desserts
Ingredients
Here’s the lineup for 16 servings (slices from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Butter (1 cup, softened): Adds rich flavor and tender texture. Sub: Vegan butter or 3/4 cup coconut oil + 1/4 cup applesauce for lower fat.
- Sugar (2 cups): Sweetens and enhances moisture. Sub: 1-1/2 cups coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Large eggs (4, room temperature): Provide structure and richness. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Adds warmth and depth. Sub: Almond extract or omit.
- All-purpose flour (3 cups): Provides structure for dense cake. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking powder (2 teaspoons): Helps lift heavy batter. Sub: No substitute; critical for leavening.
- Ground cinnamon (1 teaspoon): Adds warm, spiced flavor. Sub: Pumpkin pie spice.
- Baking soda (1/2 teaspoon): Boosts rise with sweet potatoes’ acidity. Sub: No substitute; critical for texture.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Ground nutmeg (1/4 teaspoon): Adds nutty warmth. Sub: Allspice or ginger.
- Mashed sweet potatoes (2 cups, cold): Provide moisture and natural sweetness. Sub: Canned pumpkin puree or mashed butternut squash (drain well).
Glaze
- Confectioners’ sugar (1 cup): Creates a smooth, sweet glaze. Sub: Maple sugar or omit for no glaze.
- Grated orange zest (1 teaspoon): Adds bright, citrusy flavor. Sub: Lemon zest or omit.
- Orange juice (3-5 teaspoons): Thins glaze to drizzle. Sub: Lemon juice or milk (dairy or plant-based).
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.
Instructions
Ready to start? You’ll need a 10-inch fluted tube pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease and flour a 10-inch fluted tube pan (Bundt pan) thoroughly. Tip: Use a pastry brush to grease flutes; dust with flour to prevent sticking.
- Cream wet ingredients: In a large bowl, beat 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Tip: Room-temperature butter and eggs ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 2 cups cold mashed sweet potatoes (start and end with dry, about three additions of dry and two of sweet potatoes). Beat until just combined (batter will be thick). Tip: Don’t overmix to keep cake tender; use cold sweet potatoes to avoid a gummy texture.
- Bake: Transfer batter to the prepared pan, spreading evenly. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely (about 1 hour). Tip: Tap pan gently to release cake; ensure it’s fully cooled before glazing.
- Make glaze: In a small bowl, mix 1 cup confectioners’ sugar, 1 teaspoon orange zest, and 3-5 teaspoons orange juice until a drizzling consistency is reached. Drizzle over cooled cake. Tip: Adjust juice for desired thickness; let glaze set for 10 minutes.
- Serve: Slice into 16 pieces and serve. Tip: Serve at room temperature for clean cuts or slightly warmed for extra coziness.
FAQs: Your Questions Answered
Can I use canned sweet potatoes? Yes! Use 2 cups drained, mashed canned sweet potatoes; pat dry to avoid excess moisture.
What are the health benefits? Sweet potatoes provide vitamin A and fiber; moderate butter keeps it balanced.
How do I know the cake is done? A toothpick comes out clean after 50-60 minutes.
Can I prep for a party? Yes! Mash sweet potatoes and mix dry ingredients a day ahead; bake fresh.
Kid-friendly? Totally! Sweet flavor appeals to kids; omit nutmeg for milder taste.
Why is my cake dense? Overmixed batter or warm sweet potatoes. Use cold potatoes and mix gently next time.
Gluten-free? Use gluten-free flour; check baking powder and soda.
How to store leftovers? Room temp for 3 days, fridge for 1 week; reheat gently. Freeze for 3 months; thaw before serving.