If you’re searching for the ultimate homemade pound cake, this Old-Fashioned Sweet Potato Pound Cake is a timeless Southern favorite that never disappoints. Rich, buttery, and incredibly moist, this cake combines creamy mashed sweet potatoes with warm fall spices and finishes with a silky vanilla glaze for a dessert that’s both comforting and elegant.

Perfect for holidays, family gatherings, Sunday dinners, or simply enjoying with a cup of coffee, this old-fashioned recipe delivers the dense yet tender texture that makes pound cakes so beloved. Every slice is packed with cozy cinnamon, nutmeg, and cloves, while the sweet potatoes add natural sweetness and incredible moisture.

Whether you’re baking for Thanksgiving, Christmas, Easter, or just because, this homemade Sweet Potato Pound Cake is guaranteed to become a recipe you’ll make again and again.

Why You’ll Love This Old-Fashioned Sweet Potato Pound Cake

There are countless reasons this recipe has become a Southern classic:

Rich buttery flavor with a soft, dense crumb.
Real mashed sweet potatoes create exceptional moisture.
Warm cinnamon, nutmeg, and cloves add comforting spice.
Simple pantry ingredients and easy-to-follow instructions.
Beautiful vanilla glaze for the perfect finishing touch.
Perfect for holidays, celebrations, or everyday baking.
Tastes even better the next day.

If you love traditional Southern desserts, this sweet potato pound cake deserves a permanent place in your recipe collection.

Ingredients You’ll Need

For the Pound Cake

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup unsalted butter, softened
2½ cups granulated sugar
5 large eggs, room temperature
1½ cups mashed cooked sweet potatoes
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon butter extract (optional)

For the Vanilla Glaze

2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons melted butter

Optional Garnishes

Chopped pecans
Toasted pecans
Light sprinkle of cinnamon
Fresh whipped cream

How to Make Old-Fashioned Sweet Potato Pound Cake

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure every crevice is coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves

Set the mixture aside.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar together for about 4–5 minutes, until the mixture becomes pale, light, and fluffy.

This step creates air pockets that help produce a tender cake.

Step 4: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition.

This helps create a smooth batter and ensures the ingredients are fully incorporated.

Step 5: Add the Sweet Potatoes

Mix the mashed cooked sweet potatoes, vanilla extract, and butter extract into the batter until smooth.

The sweet potatoes provide natural sweetness while keeping the cake moist for days.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients, alternating with the buttermilk.

Begin and end with the flour mixture.

Mix only until everything is combined. Overmixing can make the cake dense and tough.

Step 7: Fill the Bundt Pan

Pour the batter evenly into the prepared Bundt pan.

Smooth the top with a spatula to ensure even baking.

Step 8: Bake

Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

Because every oven is different, begin checking around the 75-minute mark.

Step 9: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes.

Carefully invert it onto a wire rack and let it cool completely before adding the glaze.

Make the Vanilla Glaze

In a medium bowl, whisk together:

Powdered sugar
Milk
Vanilla extract
Melted butter

Continue whisking until the glaze is smooth and pourable.

Drizzle generously over the completely cooled pound cake.

Finish with chopped toasted pecans or a light dusting of cinnamon for extra flavor and presentation.

Expert Tips for the Best Sweet Potato Pound Cake

Roast the Sweet Potatoes

Instead of boiling, roast or bake the sweet potatoes to concentrate their natural sweetness and create a richer flavor.

Bring Ingredients to Room Temperature

Butter, eggs, buttermilk, and sweet potatoes blend much more evenly when they’re not cold.

Measure Flour Correctly

Spoon flour into the measuring cup and level it with a knife to avoid adding too much flour.

Bake Low and Slow

A lower oven temperature allows the cake to bake evenly while developing its classic dense, buttery texture.

Cool Completely Before Glazing

If the cake is still warm, the glaze may melt completely instead of creating a beautiful drizzle.

Delicious Variations

This recipe can easily be customized to suit your preferences.

Maple Glazed Sweet Potato Pound Cake

Replace the vanilla glaze with a maple glaze for a rich fall-inspired dessert.

Cream Cheese Glaze

Swap the vanilla glaze for a tangy cream cheese glaze for extra richness.

Pecan Crunch Cake

Fold chopped toasted pecans directly into the batter for added texture.

Orange Spice Pound Cake

Add fresh orange zest to the batter and glaze for a bright citrus twist.

Chocolate Drizzle

Finish with a drizzle of melted white or dark chocolate for an elegant presentation.

Serving Suggestions

This pound cake is delicious served with:

Fresh whipped cream
Vanilla bean ice cream
Caramel sauce
Toasted pecans
Fresh berries
Hot coffee
Chai tea
Apple cider

It also makes a wonderful addition to holiday dessert tables and brunch spreads.

Storage Instructions

Room Temperature

Store the cake tightly covered for up to 3 days.

Refrigerator

Refrigerate in an airtight container for up to 1 week.

Bring slices to room temperature before serving for the best flavor and texture.

Freezer

Wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

Old fashioned sweet potato pound cake

Recipe by Chef Maria

Ingredients

For the Cake
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup unsalted butter, softened
2½ cups granulated sugar
5 large eggs, room temperature
1½ cups mashed cooked sweet potatoes
1 cup buttermilk
2 tsp vanilla extract
1 tsp butter extract (optional)
Vanilla Glaze
2 cups powdered sugar
3–4 tbsp milk
1 tsp vanilla extract
2 tbsp melted butter
Optional Garnish
Chopped pecans
Cinnamon sprinkle
Toasted pecans
Whipped cream

Directions

Step 1:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 3:
In a large bowl, beat the butter and sugar for 4–5 minutes until light and fluffy.
Step 4:
Add the eggs one at a time, beating well after each addition.
Step 5:
Mix in the mashed sweet potatoes, vanilla extract, and butter extract.
Step 6:
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Step 7:
Pour the batter into the prepared Bundt pan and smooth the top.
Step 8:
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 10:
Whisk together the powdered sugar, milk, vanilla, and melted butter until smooth.
Step 11:
Drizzle the glaze generously over the cooled cake.
Step 12:
Top with chopped pecans or a light dusting of cinnamon before serving.

Notes

✅ Roast or bake the sweet potatoes instead of boiling them for a richer, sweeter flavor.
✅ Bring all refrigerated ingredients to room temperature before mixing.
✅ Don't overmix the batter after adding the flour to keep the cake tender.
✅ Bake low and slow for the classic dense, buttery pound cake texture.
✅ Let the cake cool completely before glazing.
✅ Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
✅ This cake freezes beautifully for up to 3 months—just wrap it tightly before freezing.

Frequently Asked Questions

Can I Make This Cake Ahead of Time?

Yes. Like many pound cakes, this one tastes even better the following day as the flavors continue to develop.

Can I Use Canned Sweet Potato Puree?

Yes, provided it’s plain sweet potato puree without added sugar or spices.

Why Use Buttermilk?

Buttermilk creates a tender crumb while adding subtle richness and balancing the sweetness.

Can I Leave Out the Butter Extract?

Absolutely. The butter extract simply enhances the buttery flavor but isn’t required for a delicious result.

Recipe Summary

Prep Time: 25 minutes
Bake Time: 75–90 minutes
Cooling & Glazing: 45 minutes
Total Time: About 2 hours 40 minutes
Yield: 12–16 servings

This Old-Fashioned Sweet Potato Pound Cake is everything a classic Southern dessert should be—buttery, moist, rich, and full of warm spice. The addition of real sweet potatoes creates a wonderfully tender crumb, while the smooth vanilla glaze adds the perfect touch of sweetness. Whether you’re celebrating a holiday, sharing dessert with family, or simply enjoying a homemade treat, this timeless pound cake is sure to become one of your most-loved baking recipes.