This sweet potato pound cake is a flavorful fall dessert made with sweet potatoes, sweetened condensed milk, warm spices, and a simple maple glaze. Sponsored by Eagle Brand Milk — all opinions are my own. Thank you for supporting the brands that help make Buuck Farms Bakery possible.
You’ll love this Sweet Potato Pound Cake. It’s easy to prepare and comes together in under an hour. Bake it as an impressive bundt cake, as shown here, or divide the batter between two loaf pans for giftable loaves at holiday gatherings. The sweet potato adds a tender, moist texture and subtle sweetness, while the sweetened condensed milk keeps the cake moist for days.
How to Make Sweet Potato Pound Cake
Make the Pound Cake
Preheat the oven to 350°F and prepare your pan. For a bundt, use a baking spray with flour for easy release. For loaves, line two loaf pans with parchment paper leaving an overhang to lift the cakes out after cooling.
In a large bowl, whisk together the flour, salt, cinnamon, ground cloves, nutmeg, ginger, baking soda, and baking powder. In a separate bowl, whisk the sugar, eggs, oil, sweet potato puree, sweetened condensed milk, and vanilla until smooth. Make a well in the dry ingredients, pour in the wet, and gently fold together with a rubber spatula until combined.
Transfer the batter to the prepared pan and bake 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool the cake in the pan for about 10 minutes, then invert onto a rack to cool completely.
Make the Maple Glaze
Whisk the powdered sugar and maple syrup in a medium bowl until smooth and lump-free. Test the glaze by letting some run down the side of the bowl — it should flow slowly. Add more powdered sugar to thicken or a touch more maple syrup to thin if needed. Drizzle the glaze over the cooled cake and allow it to set before slicing.
Slice and serve once the glaze has set.
Sweet Potato Pound Cake
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- Author: Elizabeth Buuck
- Prep Time: 15
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 1 Pound Cake or 2 Loaves
Description
Pound cake made with sweet potatoes, sweetened condensed milk, warm fall spices, and a maple glaze.
Ingredients
For the Sweet Potato Pound Cake
- 3 C (385 g) all-purpose flour
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ¼ tsp ginger
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 4 large eggs, at room temperature
- ½ C (85 g) vegetable oil
- 14 oz can sweetened condensed milk
- 1 ¾ C (425 g) pureed sweet potatoes
- ¾ C (150 g) granulated sugar
- 1 tsp pure vanilla extract
For the Maple Glaze
- 1 C powdered sugar
- ½ C pure maple syrup
Instructions
For the Sweet Potato Pound Cake
- Preheat the oven to 350°F.
- If using a bundt pan, spray it with a baking spray that contains flour for easy removal.
- If using loaf pans, line them with parchment paper leaving an overhang to lift the loaves out after cooling.
- In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder.
- In a separate bowl, whisk the eggs, oil, sweetened condensed milk, sweet potato puree, sugar, and vanilla until combined.
- Make a well in the dry ingredients, pour in the wet ingredients, and fold until just combined. Pour the batter into the prepared pan.
- Bake 50–55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
For the Maple Glaze
- Whisk powdered sugar and maple syrup until smooth and lump-free. Adjust consistency with more powdered sugar to thicken or a touch more syrup to thin.
- Drizzle over the cooled cake, let the glaze set, then slice and serve.
If you enjoyed this Sweet Potato Pound Cake, try more recipes from Buuck Farms Bakery like Dirty Chai Whoopie Pies or Pumpkin Cheesecake Brownies.