Brown Sugar Sweet Potato Pound Cake with Simple Brown Sugar Glaze

This moist and tender Sweet Potato Pound Cake is packed with warm cinnamon and nutmeg, naturally sweetened with velvety sweet potato puree, and finished with a rich, buttery Brown Sugar Glaze. Perfect for Southern Sundays, family gatherings, or cozy afternoons, each slice is a comforting bite of home and tradition.

Brown Sugar Sweet Potato Pound Cake in a Loaf Pan

Growing up in Louisiana, I wouldn’t say I liked pound cake, and in my community, that was basically a cardinal sin. Over time, I’ve come to love this Brown Sugar Sweet Potato Pound Cake as a nostalgic reminder of my childhood. It brings back Sundays, Mother Dunn’s sweet but pungent perfume, and her gentle hugs as she handed me a to-go plate after church.

In the Black community, pound cake is everywhere: funerals, church events, baby showers, and family gatherings. Being trusted to bake and present the cake is a true honor, a crown moment for any baker. This cake isn’t just dessert; it’s history, culture, and love in every bite, and for that, I am grateful.

Southern Pound Cake vs Traditional Cake: What is the Difference?

Pound cake has a rich history in Southern kitchens. Unlike a traditional cake, which can vary widely in texture and ingredients, a true pound cake is defined by its dense, buttery richness. The name pound cake originally comes from its classic proportions: a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. Over time, bakers have added twists, but the essence remains moist, flavorful, and luxuriously dense.

Southerners came to love pound cakes because they were simple, reliable, and versatile. In a time when ingredients could be scarce, pound cake makers made do with what was available. They turned it into something indulgent. Its rich flavor and long shelf life made it perfect for family gatherings, church events, and celebrations. Every slice carries a sense of home, history, and hospitality.

Traditional cakes, on the other hand, often have a lighter, fluffier texture. They might rely on leavening like baking powder or whipping egg whites to create volume. The fat content is usually lower. While traditional cakes are versatile and come in countless flavors, pound cakes are the perfect canvas for Southern creativity.

For my Brown Sugar Sweet Potato Pound Cake, I stayed true to the classic Southern approach. It is buttery, moist, and packed with flavor, and I give it my sweet southern twist with sweet potato puree. It is the perfect balance of heritage and innovation, honoring tradition while creating a cake that is unforgettable at any gathering.

Ingredients for Brown Sugar Sweet Potato Pound Cake

Every ingredient in this Brown Sugar Sweet Potato Pound Cake has a purpose, from adding flavor and moisture to creating the perfect tender crumb. I like to use realistic, everyday ingredients that most folks already keep in their pantry. You don’t have to hunt down anything fancy to make this cake. Let’s walk through them, and I’ll share tips, tricks, and a little Southern kitchen wisdom along the way.

Dry Ingredients: Flour, Sugars, Spices, and Leavening

• 1 3/4 cups (255 g) all-purpose flour – Flour gives the cake its structure and a tender crumb. I love using Gold Medal flour because it’s reliable and creates a soft, moist cake. Always scoop and level for accuracy.
• 1 3/4 cups (255 g) all-purpose flour – Flour gives the cake its structure and a tender crumb. I love using Gold Medal flour because it’s reliable and creates a soft, moist cake. Always scoop and level for accuracy.
• 3/4 cup brown sugar – Brown sugar adds deep caramel flavor and keeps the cake moist. Light brown sugar gives the perfect balance of sweetness and richness.
• 3/4 cup white sugar – White sugar helps the cake rise and balances the brown sugar, creating a tender crumb without heaviness.
• 1 tsp cinnamon – Cinnamon brings warmth and a comforting aroma; I like McCormick ground cinnamon for its bold, consistent flavor. Sprinkle it evenly so every bite has that cozy Southern note.
• 1/4 tsp nutmeg – Nutmeg adds a subtle nutty depth that complements the sweet potato. Freshly grated nutmeg is ideal, but pre-ground works too.
• 1 tsp pumpkin spice mix – Adds extra warmth and complexity; it’s optional, but it gives the cake that “Southern hug in a slice” flavor.
• 1 tsp baking powder – Helps the cake rise and keeps it tender; make sure it’s fresh so your cake bakes evenly.
• 1 tsp baking soda – Works with the brown sugar and sweet potato to create lift and a golden crust; measure carefully so the flavor stays balanced.
• 1/2 tsp kosher salt – Salt is the secret hero that enhances all the flavors; I always use kosher salt for a clean, bright taste.

Wet Ingredients: Butter, Oil, Eggs, Sweet Potato Puree, and Vanilla

• 1/2 cup vegetable oil – Oil keeps the cake moist and tender. It blends well with butter for lasting richness.
• 1/2 cup melted butter, completely cooled – Butter adds flavor and browning. Let it cool so it doesn’t cook the eggs.
• 4 large eggs – Eggs give structure and richness. Room-temperature eggs mix more smoothly into the batter.
• 1 (15 oz) can organic sweet potato puree (Farmer’s Market Foods) – This puree adds sweetness, moisture, and a subtle earthy warmth. Pantry-ready and non-GMO.
• 1 tsp vanilla extract – Vanilla enhances flavor and adds a comforting aroma. Pure vanilla gives depth and warmth to the cake.

How to Make Brown Sugar Sweet Potato Pound Cake

1. Preheat your oven to 350°F and prepare your loaf pan by greasing and lightly flouring it. Set it aside so it’s ready when your batter is mixed.
2. In a medium bowl, combine all-purpose flour, cinnamon, nutmeg, pumpkin spice mix, baking powder, and baking soda. Stir well and set aside. This ensures your dry ingredients are evenly distributed.
3. In a separate large bowl, whip together the brown sugar, white sugar, vegetable oil, cooled melted butter, and sweet potato puree until smooth. This creates a rich, velvety base for the cake.
4. Gently fold the dry ingredients into the wet mixture until fully combined. Avoid overmixing to keep the cake tender and moist.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Take a moment to enjoy the aroma of the warm spices before baking.
6. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake, or the cake may dry out.
7. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack. This helps the cake set without breaking.
8. Slice and serve warm. Enjoy it on its own, with tea or coffee, or add a scoop of vanilla ice cream for a special Southern treat.

Brown Sugar Glaze: The Perfect Sweet Finish

No Southern pound cake is truly complete without a sweet, buttery glaze. This Brown Sugar Glaze takes the moist, tender Sweet Potato Pound Cake to the next level, adding shine, richness, and a touch of indulgence.

It’s quick and simple to make using ingredients you likely already keep in your pantry — brown sugar, butter, milk, vanilla, and a pinch of kosher salt. The glaze enhances the warm spices in the cake while creating a glossy, slightly sticky finish that everyone will love. For the best texture and flavor, drizzle it over the cake while it’s still slightly warm, or let it set a bit for a more polished look. You can also experiment with toppings like chopped pecans, a sprinkle of cinnamon sugar, or a little orange zest for a festive twist. This glaze isn’t just decoration; it’s part of the flavor story, making every slice buttery, sweet, and irresistibly comforting.

Tips and Variations

These helpful notes will guide your sweet potato pound cake toward the perfect soft, moist crumb.

Can I use homemade sweet potato puree instead of canned?

Yes. Homemade puree adds deep flavor. Just cook your sweet potatoes, mash them smooth, and let them cool.

Can I make this sweet potato pound cake ahead of time?

Absolutely. Pound cake tastes even better the next day because the flavors settle and deepen overnight.

How do I store leftover sweet potato pound cake?

Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Can I bake this pound cake in a bundt pan instead of a loaf pan?

Yes. It may need extra baking time, so watch it closely and test with a toothpick.

Do I have to use the brown sugar glaze?

You can skip it, but the glaze adds buttery sweetness that makes the cake extra special.

Can I adjust the spices in this recipe?

Yes. Add more cinnamon, a little ginger, or extra pumpkin spice if you prefer a stronger flavor.

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