Sweet Potato Pound Cake with Brown Butter Glaze Recipe

If you’re craving a dessert that’s rich, tender, and packed with cozy flavors, you’re about to fall in love with this Sweet Potato Pound Cake with Brown Butter Glaze Recipe. It’s one of those cakes that just feels like a warm hug, perfect for family gatherings or anytime you want to treat yourself. I absolutely love how the sweet potato puree adds moisture and subtle earthiness, while the brown butter glaze brings this incredible nutty finish you won’t be able to resist.

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Ingredients You’ll Need

The ingredients here are simple but work harmoniously to create that classic pound cake texture, elevated with sweet potato and warm spices. I usually recommend using fresh sweet potato puree for the best flavor—you can roast or boil your sweet potatoes ahead of time so they’re ready to go.

• All purpose flour: Use sifted flour especially if it’s lumpy, to keep the batter smooth and avoid dense spots.
• Baking soda: Helps the cake rise just right and keep it tender.
• Kosher salt: Balances sweetness and enhances flavor nuances.
• Ground cinnamon: Adds that essential warm spice note we all love in sweet potato dishes.
• Ground nutmeg: A little goes a long way for subtle depth.
• Unsalted butter: Room temperature butter whips better for a lighter texture.
• Packed light brown sugar: Brings moisture and a mild caramel flavor that pairs beautifully with sweet potato.
• Sweet potato puree: The heart of the cake—try to mash it until silky smooth for even mixing.
• Large eggs: Room temperature eggs emulsify better, creating a tender crumb.
• Vanilla extract: Adds sweet floral notes that complement the spices.
• Almond extract: Just a dash gives an unexpected but lovely nutty aroma.
• Whole buttermilk: The acidity tenderizes the cake and keeps it moist.
• Chopped pecans (optional): Sprinkled on top for crunch and extra flavor.
• Powdered sugar: For that silky brown butter glaze—makes all the difference.
• Salted butter: For browning and flavoring the glaze; salt balances sweetness here.
• Whole milk (or milk of choice): Thins the glaze, so it drizzles perfectly.
• Vanilla bean paste or vanilla extract: Adds depth and a pretty vanilla bean flecks if you use the paste.

Variations

I love tweaking this Sweet Potato Pound Cake with Brown Butter Glaze Recipe depending on the season or the occasion, and you should too! Sometimes I swap out pecans for walnuts or omit nuts altogether. Other times, I add a pinch of ground cloves for extra spiced warmth in the fall.

• Gluten-Free Variation: I once made this cake using a 1:1 gluten-free baking flour blend, and it turned out nearly as moist and perfectly tender.
• Vegan Adaptation: While I haven’t tried it myself, I imagine using vegan butter and a flaxseed egg replacement could work well here.
• Spice Boost: Add a pinch of ground cloves or ginger for deeper spice complexity, which is wonderful around the holidays.
• Nut-Free: Simply skip the pecans for a smooth cake that still tastes amazing.

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

Step 1: Prep Your Sweet Potatoes and Ingredients

Start by roasting or boiling your sweet potatoes until they’re tender, then mash or puree them until completely smooth. This step makes a huge difference—you don’t want any lumps in the batter! Also, bring your eggs and butter to room temperature before you start mixing; this helps everything blend perfectly.

Step 2: Mix the Dry Ingredients

In a large bowl, sift or whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, and nutmeg. This step ensures even distribution of your leavening agents and spices so your cake bakes evenly and tastes balanced.

Step 3: Cream Butter and Brown Sugar

Using an electric mixer, beat the room temperature unsalted butter and packed light brown sugar until light and fluffy—about 3 to 5 minutes. This is the foundation of your cake’s richness and tender crumb, so don’t rush it.

Step 4: Add Eggs and Sweet Potato Puree

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sweet potato puree along with vanilla and almond extracts. At this point, your batter will look silky and gorgeous!

Step 5: Alternate Adding Buttermilk and Dry Ingredients

Now, add the dry ingredients and whole buttermilk to your batter alternately, starting and ending with the dry ingredients. Mix gently between additions until just combined. Overmixing can make the cake tough—you want to stop once it’s smooth and uniform.

Step 6: Bake and Cool

Pour the batter into a greased and floured pound cake pan. Bake at 325°F (163°C) for about 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Step 7: Make Your Brown Butter Glaze

While your cake cools, prepare the glaze. Melt salted butter in a small saucepan over medium heat until it turns golden brown and smells nutty—watch carefully to avoid burning! Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth. If your glaze is too thick, add a splash more milk; if too thin, add a bit more powdered sugar.

Step 8: Glaze and Serve

Drizzle the brown butter glaze over the cooled pound cake, letting it drip down the sides. If you’re feeling fancy, sprinkle some chopped pecans on top for crunch. I love serving this cake with vanilla ice cream on the side, especially when it’s still slightly warm.

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

Garnishes

I usually garnish mine with a handful of chopped pecans for crunch and a lovely contrast in texture. Sometimes I add a light dusting of powdered sugar for a pretty finishing touch. If I’m serving this for a special occasion, a few edible flowers can make it really pop!

Side Dishes

This pound cake pairs beautifully with a scoop of good-quality vanilla ice cream or a dollop of freshly whipped cream. For brunch, I enjoy serving it alongside a fresh fruit salad or roasted seasonal fruits, which lighten the sweetness and add freshness.

Creative Ways to Present

For holiday gatherings, I like slicing the cake thick and arranging the pieces in a circle on a beautiful platter, drizzling extra brown butter glaze over the top right before serving. It makes a stunning centerpiece and sparks so many compliments. You could also layer slices with whipped cream and caramelized pecans for a quick trifle twist!

Make Ahead and Storage

Storing Leftovers

I always keep leftover Sweet Potato Pound Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cake stays moist and flavorful—sometimes it even tastes better the next day as the flavors have had time to meld.

Freezing

If you want to freeze the cake, slice it first and lay the pieces flat on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. This method prevents slices from sticking together and makes it easy to thaw just what you need.

Reheating

To reheat, I pop a slice in the microwave for 15-20 seconds or briefly warm it in a low oven (around 300°F) until heated through. Adding a little extra drizzle of warm brown butter glaze or a scoop of ice cream makes it feel freshly made again.

FAQs

Final Thoughts

This Sweet Potato Pound Cake with Brown Butter Glaze Recipe holds a special place in my heart—it’s the kind of dessert that feels both nostalgic and a little bit indulgent, perfect for sharing with loved ones. I hope you’ll give it a try; trust me, once you taste that tender crumb with buttery brown butter glaze, it’ll be your go-to fall cake (or any time cake!). Baking this feels like a little celebration in your kitchen, and I can’t wait for you to experience it as much as my family and I do.

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