Sweet Potato Pound Cake Recipe (Moist & Easy)

This Sweet Potato Pound Cake is a moist, dense dessert featuring warm spices like cinnamon and nutmeg, real sweet potato puree, and a tender crumb that tastes just like sweet potato pie. Baked in a bundt pan and topped with an optional citrus glaze, this recipe delivers deep sweet potato flavor perfect for fall gatherings or holiday dessert tables.

Updated: September 26, 2025: Recipe refined with additional expert tips, FAQs, detailed serving suggestions, and storage information based on reader feedback and extensive testing. Originally posted on November 2, 2015.

I've been developing and perfecting pound cake recipes on Simply LaKita for years, and this sweet potato version has become one of my most-requested recipes. The secret is using homemade sweet potato puree and bringing all ingredients to room temperature for the smoothest, most tender texture. You can find more about my baking journey and favorite recipes on my About page.

Let's get started!

Before You Bake

What You'll Need

Time Commitment:

• Prep Time: 20 minutes (plus time to prepare sweet potatoes)
• Cook Time: 1 hour 10 minutes
• Cooling Time: 30 minutes
• Total Time: About 2 hours
• Difficulty Level: Easy to Moderate

Essential Equipment:

• Bundt pan or tube pan (10-12 cup capacity)
• Stand mixer or hand mixer
• Large mixing bowl and medium bowl
• Potato masher or fork
• Whisk
• Cooling rack

Quick Tips Before You Start

Bring Ingredients to Room Temperature: Take your butter and eggs out of the refrigerator 30-60 minutes before you plan to start baking. Room temperature ingredients blend together more smoothly and create a lighter, more tender cake.

Prepare Your Sweet Potatoes: You'll need about 2½ cups of mashed sweet potatoes, which equals 2-3 medium sweet potatoes. You can either boil them (faster, about 15 minutes) or roast them (better flavor, about 45-60 minutes at 400°F).

Grease Your Pan Generously: Bundt pans have lots of grooves and crevices where cake can stick. Use shortening (not butter) to grease every nook and cranny, then dust with flour. This extra step prevents heartbreak when you're trying to remove the cake!

Have Everything Measured: Since this is a pound cake, precise measurements matter. Measure out all your dry ingredients and wet ingredients before you start mixing for the smoothest baking experience.

Sweet Potato Pound Cake Ingredients

1. Butter - Use salted or unsalted butter in your favorite brand. Allow the butter to come to room temperature before using it to make it easier to mix with the other cake ingredients.
2. Granulated Sugar - Granulated or cane sugar adds sweetness to the pound cake. For this recipe, you will need two cups of sugar. Light brown sugar could be used as a substitute. 
3. Sweet Potatoes - Select fresh sweet potatoes that are about the same size to make the sweet potato puree. They can be found in the produce section of the grocery store and may also be referred to as Mississippi red sweet potatoes or yams. The recipe can also be made with Japanese or white sweet potatoes.
4. Eggs - This cake requires four large eggs. Try to remove the eggs before using them and allow them to come to room temperature.
5. All-Purpose Flour - Check to make sure it's plain all-purpose flour with nothing added to it. You may whisk or sift it before using it to remove any large lumps. Cake flour could be used as a substitute. 
6. Salt - Helps to balance the ingredient flavors of the cake. I prefer to use kosher salt for baking. 
7. Baking Powder - This ingredient will help to give the cake a great texture and a tender crumb. 
8. Baking Soda - Be sure to check the date of the package before adding it to the pound cake to make sure that it hasn't expired. Expired baking soda will prevent the cake from rising properly.
9. Ground Nutmeg - This spice adds a slightly sweet and nutty flavor. 
10. Ground Cinnamon - Make sure it's pure ground cinnamon without any additional ingredients added to it. Adds a warm spice flavor to the sweet potato pound cake recipe. 
11. Vanilla Extract - Be sure to use pure vanilla extract and not imitation for best results. Gives the cake a hint of vanilla flavor. 
12. Lemon Extract - Helps to add a little lemon flavor to brighten up the sweet potato flavor. 

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Sweet Potato Cake 

Begin the cake recipe by preheating the oven to 325 degrees F. Grease and lightly flour a bundt pan/tube pan and set it aside. In a small bowl whisk together the all-purpose flour, salt, baking powder, baking soda, ground nutmeg, and ground cinnamon. 

Using a hand mixer on medium speed and a large bowl or a stand mixer, cream together the butter and granulated sugar.

Add the mashed sweet potato to the bowl of a stand mixer and mix until the batter is light and fluffy. Add the eggs one at a time, mixing well after each one.

Slowly add the dry ingredients until well combined, and then add the vanilla and lemon extracts.

Pour the sweet potato pound cake batter into the prepared bundt pan and bake at 325 degrees F. for 1 hour and 10 minutes or until the cake is golden brown and a cake tester comes out clean.

Once the cake is finished, carefully remove it from the oven and allow the cake to sit in the pan on a wire rack for at least 10 minutes. Invert the cake on a serving plate before removing it from the pan.

Allow the cake to cool completely before slicing to serve with a scoop of vanilla ice cream. 

For a light glaze on the top of the cooled cake, mix 1 cup of powdered sugar with 3 Tablespoons of orange juice or lemon juice, and drizzle on top of the cake. Enjoy!

After You Bake

Serving Suggestions

This sweet potato pound cake is delicious on its own, but here are some of my favorite ways to serve it:

• Classic Style: Serve slices at room temperature or slightly warmed with a scoop of vanilla ice cream melting on top.
• Dressed Up: Top with freshly whipped cream and a sprinkle of cinnamon for an elegant presentation.
• Extra Decadent: Drizzle with warm caramel sauce or serve alongside my Easy Sweet Potato Pie for a sweet potato dessert duo.
• Morning Treat: Enjoy a slice with your morning coffee or hot apple cider-the warm spices pair beautifully with both.
• With Fresh Fruit: Add fresh berries on the side for a pop of color and a tart contrast to the sweet cake.

About the Optional Citrus Glaze

The simple glaze mentioned in the recipe adds a bright citrus note that complements the earthy sweet potato flavor beautifully. Here's how to make it:

For the Glaze:

• 1 cup powdered sugar
• 3 tablespoons fresh orange juice or lemon juice (orange is my favorite!)
• Optional: ½ teaspoon vanilla extract or orange zest

Whisk everything together until smooth. The glaze should be pourable but not too thin. If it's too thick, add a teaspoon of juice at a time. Drizzle over the completely cooled cake, letting it drip down the sides naturally.

Pro Tip: For a brown butter glaze (which is amazing with sweet potato!), melt your butter until it turns golden brown and smells nutty, then whisk in powdered sugar and a splash of milk.

Quick Storage Reminder

Store at room temperature for 4-5 days, refrigerate for up to 1 week, or freeze for up to 30 days. See the full storage section below for detailed instructions!

Expert Tips for Perfect Sweet Potato Pound Cake

After making countless pound cakes over the years, I've learned exactly what makes the difference between good and amazing. Here are my tried-and-true tips:

Choosing and Preparing Sweet Potatoes

• Pick the Right Type: Use orange-fleshed sweet potatoes (often labeled as garnet or jewel yams at the grocery store). They have the best color, moisture, and sweetness for baking. You'll need 2-3 medium sweet potatoes to get 2½ cups of mashed sweet potato.
• Roast for Best Flavor: While boiling is faster (about 15 minutes), I prefer roasting sweet potatoes at 400°F for 45-60 minutes when I have time. Roasting brings out their natural sugars and creates a deeper, more caramelized flavor that makes this cake extra special.
• Cool Before Using: Let your mashed sweet potatoes cool to room temperature before adding them to the batter. If they're too hot, they can start cooking the eggs and create a lumpy texture.

Mixing and Baking Secrets

• Room Temperature Matters: I can't stress this enough, cold ingredients don't combine smoothly. Let your butter, eggs, and mashed sweet potatoes sit at room temperature for 30-60 minutes before mixing. This creates a smooth batter that bakes into a tender cake.
• Cream Butter and Sugar Properly: Beat the butter and sugar together for a full 3-5 minutes until it's light, fluffy, and almost doubled in volume. This incorporates air that helps create a tender crumb. Don't rush this step!
• Don't Overmix: Once you start adding the dry ingredients, mix just until you don't see any more flour streaks. Overmixing develops too much gluten and creates a tough, dense cake instead of a tender one.
• Add Eggs One at a Time: Mixing in one egg at a time and letting each one fully incorporate before adding the next creates a smoother, more stable batter.

Pan Prep and Baking

• Grease Like Your Life Depends On It: Use shortening (not butter) to grease your bundt pan, butter contains milk solids that can cause sticking. Get into every single groove and crevice, then dust with flour. Tap out the excess flour. This step is crucial for a clean release!
• Use the Right Pan Temperature: Dark-colored bundt pans conduct heat more efficiently than light-colored ones. If your pan has a dark finish, use 325°F. If it's light or aluminum, you may need to bake at 325°F for an extra 5-10 minutes.
• Test for Doneness Properly: Insert a cake tester or toothpick into the thickest part of the cake near the center. It should come out with just a few moist crumbs clinging to it, not wet batter, but not completely clean either. This cake is supposed to be moist!
• Cool Before Removing: Let the cake cool in the pan for exactly 10-15 minutes on a wire rack. Too early and it will break apart; too long and it might stick. Then place your serving plate on top of the pan and flip confidently.

Flavor Variations I Love

• Add Pecans: Fold ½ to 1 cup of chopped toasted pecans into the batter before baking for extra crunch and nutty flavor.
• Try Different Glazes: Instead of the citrus glaze, try brown butter glaze, cream cheese glaze, or even a marshmallow frosting like some of my readers have done with great success!
• Boost the Spice: If you love spice, add a pinch of ground ginger or substitute 2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg.
• Make It Boozy: Add 1 tablespoon of bourbon or rum to the batter for an adult twist, or brush the cooled cake with a rum simple syrup before glazing.

Storage Tips 

Storing at Room Temperature

Best For: If you plan to eat the cake within 4-5 days and your kitchen isn't too warm.

Store the cake in an airtight container or under a cake dome at room temperature. Make sure the cake is completely cooled first. The cake will stay moist and tender, and the flavors actually develop and improve on day two!

If you added the glaze, you can still store it at room temperature, the sugar in the glaze acts as a preservative.

Refrigerating the Cake

Best For: Extending freshness up to 1 week or if your kitchen is warm.

Wrap the cake tightly in plastic wrap or store in an airtight container before refrigerating. The cake will firm up in the fridge, but will soften again as it comes to room temperature.

To Serve: Remove from the refrigerator 30-60 minutes before serving to let it come to room temperature, or warm individual slices in the microwave for 10-15 seconds.

Freezing for Longer Storage

Best For: Making ahead or preserving leftovers for up to 3 months.

To Freeze Whole Cake:

1. Let the cake cool completely to room temperature
2. Wrap tightly in plastic wrap, covering all surfaces
3. Wrap again in aluminum foil for extra protection
4. Label with the date and place in the freezer
5. Freeze for up to 3 months

To Freeze Individual Slices:

1. Cut the cake into slices
2. Wrap each slice individually in plastic wrap
3. Place wrapped slices in a freezer-safe bag or container
4. Label and freeze for up to 3 months

To Thaw:

• Transfer the wrapped cake to the refrigerator the night before you want to serve it
• Let it thaw in the fridge overnight (8-12 hours)
• Remove from the refrigerator and let sit at room temperature for 1-2 hours before serving
• For faster thawing, let individual slices sit at room temperature for 30-45 minutes

Glaze Tip: If you're freezing the cake, I recommend freezing it without the glaze and adding the glaze after thawing for the freshest taste and best appearance.