The kitchen has always been a kind of heartbeat for me — steady, warm, alive. Just like when I was a little girl, perched on that worn wooden stool in Grandma’s kitchen, watching her fold love into every meal she made. And nothing captured that magic more than her Sweet Potato Pound Cake — the same one I’m sharing with you today as my beloved Grandma’s Famous Sweet Potato Butter Cake.
Life gets busy, messy even. But the kitchen is where I find my center again. This cake isn’t just a dessert; it’s a memory, a hug, a whisper of “you’re home.” It’s buttery, rich, cozy with cinnamon and nutmeg — a slice of the comfort we all crave, especially when the world feels a little too much. And yes, you’ll find the words Sweet Potato Pound Cake sprinkled throughout this story
Why You’ll Love Grandma’s Famous Sweet Potato Butter Cake
When I created Milestone Recipes, it wasn’t just to share how-tos. It was to invite you into my kitchen, to pass along those little secrets only grandmothers whisper as you stir a batter. Like how real mashed sweet potatoes (not canned!) make a world of difference.
Sweet Potato Pound Cake is one of those special bakes — not fussy or fancy, but filled with a richness and tender crumb that wraps you up like a favorite sweater. The brown butter glaze? A game-changer that will have you licking the plate (no judgment here).
Whether you’re baking for a holiday, a Sunday dinner, or just because you need a little love on a random Tuesday — this cake is your answer.
Recipe: Grandma’s Famous Sweet Potato Butter Cake
Ingredients
For the Cake:
1 ¼ cups unsalted butter, room temperature
3 cups cake flour, measured then sifted
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
½ tsp baking soda
¼ tsp ground nutmeg
2 ½ cups granulated sugar
5 large eggs, room temperature
¾ cup sour cream, room temperature
1 cup mashed sweet potato (homemade preferred)
1 ½ tbsp pure vanilla extract
For the Brown Butter Glaze:
5 tbsp unsalted butter
2 tbsp honey
1 cup powdered sugar
2 tbsp milk
¼ tsp ground cinnamon
¼ tsp kosher salt
Instructions
Preheat your oven to 350°F. Generously grease a 12-cup bundt pan. Seriously, don’t skimp — trust me, scraping out stuck cake is no fun.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a stand mixer, beat butter and sugar together on high until light and fluffy, about 5 minutes. Think “clouds of happiness.”
Add eggs one at a time, beating well after each. Scrape the sides if you have to — Grandma never skipped that.
Stir in sour cream, mashed sweet potato, and vanilla. Don’t panic if it looks a little curdled; love is messy sometimes.
Reduce mixer speed. Add dry ingredients in two batches, mixing just until combined. Overmixing kills the tender magic, so easy does it.
Pour the thick batter into the bundt pan. Smooth the top and bake for 50–60 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack to cool completely. (Don’t rush it — I learned the hard way!)
Make the glaze: brown the butter until golden and nutty-smelling. Remove from heat, whisk in honey, then powdered sugar in three additions. Add milk and cinnamon, stirring until smooth.
Drizzle the slightly cooled glaze over the cooled cake, slice, and savor.
Tips for the Best Sweet Potato Pound Cake
Room temperature everything is your secret weapon — helps create that silky, dreamy texture.
Homemade sweet potato purée > canned. Roast or boil, then mash. Trust me, it’s worth the extra love.
Don’t skip the brown butter step. It’s like regular butter’s cooler, more flavorful cousin.
Cool cake completely before glazing — unless you want glaze puddles (been there, done that).
Double grease the bundt pan, because bundt heartbreak is real.
Serving Suggestions
Whenever I make this Sweet Potato Pound Cake, I think of Sunday afternoons at Grandma’s. She’d slice it thick, plop a dollop of homemade whipped cream on top, and sometimes even add a scoop of vanilla ice cream if we were feeling fancy.
Set it on your prettiest cake stand, gather your loved ones, and pour yourself a big mug of coffee or spiced tea. This cake doesn’t just ask to be eaten — it asks to be shared.
Recommended Recipes
When you’re done savoring every crumb of this Sweet Potato Pound Cake, here are a few more sweet treats from my kitchen that I just know you’ll fall in love with:
Loaded Brownie Cheesecake Dessert Cups: I first whipped these up on a rainy afternoon when my sweet tooth demanded something extra. Layers of fudgy brownie, creamy cheesecake, and rich ganache — it’s a love letter to every chocolate lover out there.
Strawberry Banana Pudding Cookies: These cookies were inspired by lazy summer mornings at my grandma’s, when fresh strawberries filled the kitchen with sweetness. They’re soft, chewy, and taste like a sunny day wrapped up in a cookie.
Fried Pina Colada Rings: I dreamt up this recipe after a beach trip where everything smelled like sunscreen and coconut. One bite of these crispy, tropical rings, and you’re instantly on vacation — no passport required.
Each one of these recipes carries a piece of my heart, just like this cake. Bake them when you want to sprinkle a little extra joy into your day.
Notes
Every time I bake this Sweet Potato Pound Cake, I remember that cooking isn’t about perfection. It’s about love, memory, joy. Don’t worry if your glaze drips down the sides unevenly — that’s where the good stuff pools.
FAQs
Can I use canned sweet potato purée?
You can, but fresh roasted or boiled sweet potato will give you a richer flavor and better texture.
How do I store leftover Sweet Potato Pound Cake?
Wrap it tightly and store at room temperature for up to 4–5 days, or refrigerate for up to a week.
Can I freeze Sweet Potato Pound Cake?
Absolutely! Wrap slices individually in plastic wrap, then foil. Freeze up to 3 months.
Can I swap out the sour cream?
Yes, full-fat Greek yogurt is a great substitute without compromising moisture.
What if I don’t have a bundt pan?
You can bake it in two loaf pans — just adjust the baking time slightly.
Can I make the glaze ahead of time?
Yes, but warm it slightly before drizzling so it flows beautifully over the cake.
Conclusion
If there’s one thing I hope you take from this recipe, it’s that baking isn’t about impressing — it’s about connecting. It’s about sitting around a table with flour on your sleeves and laughter in the air, about passing slices of Sweet Potato Pound Cake and stories hand in hand.
So preheat that oven, pour your heart into the batter, and let’s bake a little love today.
Print
Grandma’s Famous Sweet Potato Butter Cake
- Total Time: 1 hour 20 min
Description
A moist, buttery sweet potato pound cake topped with brown butter glaze — pure comfort!
Ingredients
1 ¼ cups unsalted butter, room temperature
3 cups cake flour, measured then sifted
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
½ tsp baking soda
¼ tsp ground nutmeg
2 ½ cups granulated sugar
5 large eggs, room temperature
¾ cup sour cream, room temperature
1 cup mashed sweet potato (homemade preferred)
1 ½ tbsp pure vanilla extract
5 tbsp unsalted butter
2 tbsp honey
1 cup powdered sugar
2 tbsp milk
¼ tsp ground cinnamon
¼ tsp kosher salt
Instructions
Cream butter and sugar. Add eggs, sweet potato, sour cream, vanilla. Fold in dry ingredients. Bake at 350°F for 50–60 min. Cool. Brown butter for glaze, whisk in honey, sugar, milk. Drizzle on cooled cake.
Notes
Use real mashed sweet potato for richer flavor. Cool cake before glazing.
- Prep Time: 20 min
- Bake time: 50–60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato pound cake