Sweet Potato Pound Cake with Brown Butter Glaze Recipe

If you’re looking for a dessert that feels like a warm hug on a plate, you absolutely have to try my Sweet Potato Pound Cake with Brown Butter Glaze Recipe. This cake is decadently moist, packed with cozy spices, and that brown butter glaze? Oh, it takes things to a whole new level of yum. Whether you’re baking for a holiday gathering or just craving something special to bake over the weekend, this recipe will quickly become your go-to.

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Ingredients You’ll Need

This recipe balances classic baking staples with a few star ingredients that bring all the magic. Knowing what to look for and choosing quality ingredients really makes a difference here.

• All purpose flour: Make sure it’s fresh and sift if you notice any lumps for the smoothest batter.
• Baking soda: This helps the cake rise just enough without going cakey or fluffy.
• Kosher salt: I always prefer kosher salt for its clean flavor and texture.
• Ground cinnamon & nutmeg: Freshly ground spices elevate the warmth dramatically, but pre-ground works in a pinch.
• Unsalted butter: Bring it to room temperature so it creams nicely with the sugar.
• Light brown sugar: It adds a subtle molasses flavor that pairs perfectly with sweet potatoes.
• Sweet potato purée: Homemade or canned — just make sure it’s smooth and not watery to keep the texture right.
• Large eggs: Room temperature eggs mix better and yield a finer crumb.
• Vanilla & almond extracts: These extracts add a fragrant, nutty depth that you might not expect but will love.
• Whole buttermilk: It keeps the cake tender and adds a slight tang that balances the sweetness.
• Chopped pecans (optional): Great for adding a bit of crunch if you’re feeling fancy.
• Powdered sugar, salted butter, and whole milk: For the lush brown butter glaze that finishes it off beautifully.
• Vanilla bean paste or extra vanilla extract: Adds lovely vanilla flecks and flavor to the glaze.

Variations

I love how versatile this Sweet Potato Pound Cake with Brown Butter Glaze Recipe is — you can tweak it to suit your mood or diet without losing any of that signature flavor and texture. Don’t be afraid to get creative!

• Nuts: My family goes crazy for toasted pecans stirred in or sprinkled on top, adding a delicious crunch.
• Spices: Feel free to switch up the cinnamon and nutmeg with pumpkin pie spice or a pinch of ground ginger for a twist.
• Dairy-free: Swap the butter and buttermilk for plant-based alternatives — coconut oil and almond milk with a splash of lemon juice work well.
• Glaze swaps: I sometimes replace the brown butter glaze with a simple maple glaze, which adds a lovely sweetness and changes the vibe beautifully.

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

Step 1: Prep and Mix Your Dry Ingredients

Start by sifting your flour to catch any lumps—that little step makes your batter silky smooth. Then whisk together the baking soda, kosher salt, ground cinnamon, and nutmeg in a large bowl. I discovered this trick when I noticed a more even spice distribution — every bite tastes perfectly balanced, and you avoid pockets of intense spice.

Step 2: Cream Butter and Brown Sugar

Using room temperature butter is key here. Beat it with light brown sugar until the mixture is light and fluffy—this usually takes about 4-5 minutes with a stand mixer on medium speed. You’ll find that this creates a tender crumb and that delicious buttery depth we’re after.

Step 3: Incorporate Eggs and Sweet Potato Purée

Add eggs one at a time, making sure each is fully mixed before adding the next. Then fold in the sweet potato purée along with the vanilla and almond extracts. When I first tried adding the puree all at once, the batter split a bit — so patience here will pay off with a smooth consistency.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Begin and end with your dry ingredients, mixing just until combined between each addition, alternating with the buttermilk. This technique keeps the batter light and prevents over-mixing, which I’ve learned can make the cake dense.

Step 5: Bake and Cool

Pour the batter into a greased and floured bundt or loaf pan. Bake at 325°F (163°C) for about 1 hour and 10 minutes or until a toothpick inserted comes out clean. Make sure not to overbake! I always check around 65 minutes to avoid dryness—this cake should be moist and soft.

Step 6: Make the Brown Butter Glaze

While the cake cools, melt salted butter in a saucepan over medium heat, swirling often until it turns golden brown and smells nutty. Remove from heat and whisk in powdered sugar, milk, and vanilla bean paste until smooth. This glaze is what really makes this cake special—don’t rush the browning process! It adds that irresistible caramel note.

Step 7: Glaze and Garnish

Pour the warm glaze over the cooled cake, allowing it to drip down the sides. Top with chopped pecans if desired. I love this finishing touch because it gives a little texture contrast and looks stunning on the cake.

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

Garnishes

I usually stick with chopped toasted pecans for a little crunch and sprinkle a touch more cinnamon on top if I’m feeling fancy. Sometimes, a dollop of fresh whipped cream or a scoop of vanilla ice cream alongside it takes this cake to the next level of indulgence.

Side Dishes

This sweet potato pound cake pairs beautifully with a cup of coffee or spiced chai. For a dessert spread, I like to serve it with fresh berries or a simple berry compote to cut through the richness.

Creative Ways to Present

For holiday get-togethers, I’ve drizzled extra glaze artfully over individual slices with a little sprinkle of finely chopped pecans and edible flowers for a stunning presentation. It’s always a conversation starter and makes the cake feel extra special.

Make Ahead and Storage

Storing Leftovers

I store any leftover cake in an airtight container at room temperature for up to 3 days. The glaze softens a bit over time, making the cake even more tender. If it’s warmer where you live, refrigeration works but bring slices back to room temp before serving.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and foil. When thawed overnight in the fridge, they taste just as fresh. It’s a lifesaver when you want to make ahead for a party or just save some for later indulgences.

Reheating

To bring leftover cake to life, I pop slices in a toaster oven or regular oven at 300°F (150°C) for about 5-7 minutes. It revives the warm buttery notes and soft texture wonderfully. Microwave works too but you might lose a bit of texture.

FAQs

Final Thoughts

I can’t tell you how many times this Sweet Potato Pound Cake with Brown Butter Glaze Recipe has wowed my family and guests alike. Baking it feels like a cozy celebration — warm spices, comforting textures, and that velvet-smooth glaze make every bite utterly unforgettable. If you want a cake that tastes like a Thanksgiving dessert but is perfect any time, this is the one to bake. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again, just like I do. Happy baking!

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