Sweet Potato Pound Cake with Brown Butter Glaze Recipe

If you’re looking for a show-stopper dessert that feels both cozy and special, you’re going to fall head over heels for this Sweet Potato Pound Cake with Brown Butter Glaze Recipe. I absolutely love how this cake turns out—dense yet tender, deeply flavorful with warm spices, and that brown butter glaze? Oh, it’s the perfect nutty, rich kiss on top that takes this from good to unforgettable. When I first tried making this at home, I knew it was a recipe I’d want to share with all my friends who appreciate a good pound cake with a twist of sweet potato goodness.

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Ingredients You’ll Need

Each ingredient here plays a key part in building that perfect balance of moistness, spice, and richness that you want in a pound cake with a twist. Picking good-quality butter and fresh spices makes a big difference, I promise.

• All-purpose flour: Use sifted if it looks lumpy to keep your batter smooth and light.
• Baking soda: Just a touch to help with the rise without overpowering.
• Kosher salt: Balances the sweetness beautifully, don’t skip it!
• Ground cinnamon and nutmeg: These spices add that warm, homey feeling in every bite.
• Unsalted butter: Room temperature is key to cream it properly.
• Light brown sugar: Gives a subtle molasses note that complements the sweet potato perfectly.
• Sweet potato purée: I like to make my own roasted sweet potato purée for extra flavor and texture.
• Large eggs: Room temperature eggs whip up better and help with the cake’s structure.
• Vanilla and almond extracts: Together these add depth and a lovely fragrance.
• Whole buttermilk: Adds extra tenderness and slight tanginess to balance sweetness.
• Chopped pecans (optional): For garnish, they bring crunch and nuttiness that’s a nice contrast.
• Vanilla ice cream (optional): Because sometimes cake deserves an indulgent partner!
• Powdered sugar, salted butter, whole milk, vanilla bean paste or extract (for glaze): These turn the glaze into a luscious, nutty crown on your cake.

Variations

I love making this recipe my own depending on what I have on hand or the season. Don’t hesitate to tweak it—it’s forgiving and so enjoyable that you really can’t go wrong.

• Add-ins: Sometimes I fold in mini chocolate chips or dried cranberries for bursts of different textures and flavors.
• Nut-free: Leave out pecans and use the butter glaze as is; it’s still divine without nuts.
• Spice it up: Try adding a pinch of ground ginger or cardamom for a more exotic twist I discovered on a whim one fall.
• Vegan substitution: I haven’t tried fully vegan but swapping eggs with flaxseed and using dairy-free alternatives might get you close to a similar texture.

How to Make Sweet Potato Pound Cake with Brown Butter Glaze Recipe

Step 1: Prep Your Sweet Potato Purée and Dry Ingredients

The best way to boost flavor in this cake? Roast your sweet potatoes until tender and caramelized, then mash or purée them smoothly—no watery bits. Meanwhile, whisk together your sifted flour, baking soda, salt, cinnamon, and nutmeg in a bowl. This keeps your spices evenly distributed and ready to go. I always take this step seriously because lumpy flour or uneven spices can throw off the bake.

Step 2: Cream Butter and Brown Sugar

Softened butter and packed brown sugar get beaten together until light and fluffy, almost like a cloud. This is key to that perfect, buttery crumb. Using a stand mixer or a hand mixer on medium speed works wonders here. When I rushed this part, the cake felt dense—so trust this step, it’s worth the extra minute or two.

Step 3: Add Eggs and Extracts

Add eggs one at a time so they blend fully without curdling your butter mixture. Then, stir in vanilla and almond extracts for that deeply comforting aroma. If you try to add all eggs at once, the batter might separate, so pacing yourself here keeps the texture silky smooth.

Step 4: Alternate Adding Dry Mix and Buttermilk

Add the dry ingredients in thirds, alternating with buttermilk, starting and ending with the dry mix. Stir gently until just combined—overmixing will toughen your cake. I learned this the hard way the first time I rushed and stirred too much; texture matters!

Step 5: Fold in Sweet Potato Purée

Finally, fold in your luscious sweet potato purée. This makes the batter beautiful and dense but still tender. Use a rubber spatula, and be gentle to keep all those air bubbles that help the cake rise nicely.

Step 6: Bake Until Golden and a Skewer Comes Out Clean

Pour your batter into a well-greased bundt or loaf pan. Bake for about 1 hour and 10 minutes at 350°F (175°C), but keep an eye—the cake is done when a skewer poked in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Step 7: Make the Brown Butter Glaze

While the cake cools, melt your salted butter in a small saucepan over medium heat, stirring frequently until it turns golden brown with that nutty aroma. Immediately whisk in powdered sugar, milk, and your vanilla until smooth and pourable but thick—and then drizzle generously over your cooled cake. I love how the glaze settles into every nook, making each bite even more decadent.

How to Serve Sweet Potato Pound Cake with Brown Butter Glaze Recipe

Garnishes

I like to sprinkle chopped toasted pecans right on the glaze for an added crunch and nutty oomph—it’s my family’s favorite finishing touch. A quick dusting of cinnamon or a few edible flowers makes it look elegant too if you’re serving guests.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For cozy autumn vibes, make yourself a cup of spiced chai or rich coffee to go alongside—it really rounds out the experience perfectly.

Creative Ways to Present

During the holidays, I sometimes slice the cake into petite rectangles and drizzle extra glaze over each, serving on a wooden board surrounded by fresh fruit and nuts. It makes a stunning centerpiece dessert that everyone reaches for first.

Make Ahead and Storage

Storing Leftovers

Once glazed, I cover leftover cake tightly with plastic wrap and store it at room temperature for up to 3 days. If your kitchen is super warm, popping it in an airtight container in the fridge also works but bring it back to room temp before serving.

Freezing

This pound cake freezes beautifully! I slice it first, wrap individual pieces in plastic wrap and foil, then freeze. When you want a treat, thaw overnight in the fridge, then bring to room temp. It tastes almost fresh-baked that way, especially with a quick warm-up.

Reheating

I reheat slices in a 300°F oven for about 10 minutes or until warm through—this revives the cake’s moist crumb and makes the glaze softly melty again. Microwave works in a pinch but can make it less tender.

FAQs

Final Thoughts

This Sweet Potato Pound Cake with Brown Butter Glaze Recipe has become one of my absolute favorite desserts to make and share because it’s both comforting and impressive. Whether you’re pulling it out for a special occasion or simply want to enjoy a slice with your afternoon coffee, it never disappoints. I really think you’ll enjoy tapping into that cozy autumn vibe with every bite—give it a go and watch it become a family favorite just like mine!

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