A delicious sweet potato pound cake with a maple syrup glaze on top! This is a one bowl recipe made with canned sweet potatoes to make it a quick and delicious treat for anyone!
😋 Taste and features
- Sweet potato pound cake made with sour cream
- Maple Syrup Glaze for Cake
- Lightly spiced with autumn flavors – perfect for the colder season
🖊 Recipe note
I love this recipe because while it looks complicated to make it’s actually very simple! All you have to do is split the recipe for a vanilla pound cake and add cocoa powder to make the chocolate portion of it.
🛒 Ingredients
🗒️ Step by step instructions
Before you Start: Heat oven to 350F and grease a bundt pan.
Step 1. Mix room temperature butter, light brown sugar and white granulated sugar for 3 minutes on medium high speed.
Step 2. Next add in sweet potato and one egg to the mixture and mix. Continue to slowly mix in the remaining eggs to the batter until smooth.
Step 3. Then add flour, all spice, cinnamon, baking powder, baking soda and salt and mix until just combined.
Step 4. Pour batter into the pan and then bake for 55 minutes until done – check with a chopstick or a knife to make sure that its completely done.
Step 5. As the cake is baking make the glaze by mixing milk, maple syrup and powdered sugar. Once the cake has fully cooled down, pour the glaze on top of the cake.
👩🍳 Top tips
- Mix Eggs in one at a time: You want to make sure that you slowly add eggs into the batter because you are creating an emulsion. If you want to learn more about that you can read more about it from this article.
- Room Temperature Ingredients: Make sure your butter and eggs are room temperature before mixing so they come together more easily
- Create a Thick Glaze: You want to make sure that your glaze is not too runny so that it drips down thick and isn’t too runny. Add more powdered sugar if it looks too thin.
🤔 Substitutions
- No sour cream?
- You can easily swap this out with yogurt for a healthier pound cake
- You can also swap it our for an equal portion of buttermilk if you have that on hand.
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Cool cake and then store in an airtight container for up to 1 week.
🙋 Frequently asked questions
When do I flip the cake out of the bundt pan?
Make sure that your cake is cool before flipping it over! This helps prevent the cake from breaking apart when it’s still warm.
How to grease a bundt pan?
I only used cooking spray as the bundt pan I used is silicone but if you plan on using a metal bundt pan I suggest rubbing butter on the pan and then sifting flour on top.
🔎 Related recipes
Want other fall inspired recipes? Here are a few more!
Apple Spice Cake with Maple Frosting
📖 Recipe
Sweet Potato Pound Cake
Equipment
- 1 10-inch bundt cake
Ingredients
Sweet Potato Pound Cake
- 3 Cups All Purpose Flour (360 Grams)
- 1 Can Sweet Potato Puree (15 ounces, 1 full can)
- 2 tsp All Spice (5 Grams)
- 1 tsp Cinnamon (5 Grams)
- 16 tbsp Unsalted Butter (226 Grams / 2 Stick)
- 3/4 Cup White Granulated Sugar (150 Grams)
- 1 Cup Light Brown Sugar (200 Grams)
- 5 Eggs (Grade A Large)
- 2 tsp Baking Powder (8 Grams)
- 1 tsp Baking Soda (4 Grams)
- 1 tsp Salt (6 Grams)
Maple Frosting
- 3 tbsp Milk
- 2 tbsp Maple Syrup
- 3 Cups Powdered Sugar
Instructions
- Heat oven to 325F and generously grease a bundt pan.
- Mix room temperature butter, light brown sugar and white granulated sugar for 3 minutes on medium high speed.
- Next add in sweet potato and one egg to the mixture and mix. Continue to slowly mix in the remaining eggs to the batter until smooth.
- Then add flour, all spice, cinnamon, baking powder, baking soda and salt and mix until just combined.
- Pour batter into the pan and then bake for 55 minutes until done – check with a chopstick or a knife to make sure that its completely done.
- As the cake is baking make the glaze by mixing milk, maple syrup and powdered sugar.
- Once the cake has fully cooled down, pour the glaze on top of the cake.
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