Sweet Potato Pound Cake with Brown Butter Glaze Recipe

If you’re craving a dessert that feels like a warm hug, you have to try this Sweet Potato Pound Cake with Brown Butter Glaze Recipe. I absolutely love this pound cake because it’s buttery, tender, and packed with cozy fall spices, plus that brown butter glaze on top? It’s pure magic. When I first baked this, I was blown away by how moist and flavorful it was—sweet potato gives it such a lovely earthiness that makes it stand out. Trust me, once you try this recipe, it’ll become a staple in your kitchen too!

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Ingredients You’ll Need

The ingredients for this Sweet Potato Pound Cake with Brown Butter Glaze Recipe are simple yet perfectly balanced. I love how the combination of warm spices and rich butter plays with the subtle sweetness from the brown sugar and sweet potato purée. When shopping, look for sweet potatoes that are firm and smooth for the best purée texture.

• All purpose flour: Opt for fresh, sifted flour if you notice lumps to keep the cake light and tender.
• Baking soda: Helps the cake rise just right for a delicate crumb.
• Kosher salt: A little salt balances sweetness and enhances flavor.
• Ground cinnamon: I recommend fresh cinnamon for the warmest, most fragrant bite.
• Ground nutmeg: Adds a hint of spice that complements the cinnamon beautifully.
• Unsalted butter: Room temperature butter creams better; I always make sure it’s soft but not melted.
• Light brown sugar: Packed for that perfect molasses flavor—don’t swap this for white sugar.
• Sweet potato purée: Homemade is best here, but canned can work in a pinch; just be sure it’s smooth.
• Large eggs: Room temperature eggs incorporate better and help with the cake’s rise.
• Vanilla extract: Enhances the overall sweetness and rounds out flavors.
• Almond extract: Just a touch adds a cozy, nutty note that pairs wonderfully with the brown butter glaze.
• Whole buttermilk: Adds moisture and gentle tang—if you don’t have buttermilk, try making your own with milk and lemon juice.
• Chopped pecans: Optional garnish that brings crunch and compliments the brown butter glaze.
• Vanilla ice cream: Optional, but trust me, a scoop on the side takes it over the top.
• Powdered sugar: For the glaze, gives just the right sweetness without being grainy.
• Salted butter: For the glaze, adds richness and depth.
• Whole milk: Or your milk of choice to thin out the glaze perfectly.
• Vanilla bean paste or extract: Makes the glaze taste extra special with real vanilla flavor.

Variations

I love encouraging folks to play around with this Sweet Potato Pound Cake with Brown Butter Glaze Recipe. It’s super forgiving and lends itself to beautiful twists. I often swap out nutmeg with a pinch of cloves or ginger when I want a spicier flavor. Feel free to make it your own!

• Pecan-Stuffed Variation: My family goes crazy when I add a ribbon of chopped pecans right in the middle before baking—so much crunch and flavor!
• Gluten-Free Version: I’ve tried replacing flour with a gluten-free blend, and it works best if you add a tablespoon of xanthan gum to keep the texture.
• Dairy-Free Alternative: Swap the butter with vegan margarine and use almond or oat milk in place of buttermilk with a splash of lemon for tang.
• Spice-forward: For an autumn twist, add pumpkin pie spice and a dash of ground cloves to the batter.

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

Step 1: Prepare Your Sweet Potato Purée and Preheat

Start by roasting or boiling your sweet potatoes until they’re tender, then mash or blend into a smooth purée. I discovered this trick: steaming the sweet potatoes keeps the color vibrant and flavor fresh. While the oven warms to 325°F (160°C), grease your loaf pans with butter and a light dusting of flour—or line them with parchment paper for an easy release.

Step 2: Cream Butter and Brown Sugar Until Fluffy

Using a stand mixer or hand mixer, beat the room temperature butter and brown sugar together until the mixture is light and fluffy—this usually takes about 3-4 minutes. This step is crucial because it incorporates air that makes the cake lighter, so don’t rush it!

Step 3: Add Eggs, Flavorings, and Sweet Potato Purée

One at a time, add the eggs, mixing well after each addition to keep the batter smooth. Then stir in vanilla, almond extract, and your sweet potato purée. I love how the purée transforms the batter’s texture—making it dense yet tender.

Step 4: Combine Dry Ingredients and Alternate Adding with Buttermilk

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add this to your wet ingredients, alternating with buttermilk—start and end with the dry mix. This technique keeps the batter balanced and avoids overmixing, which can toughen your cake.

Step 5: Bake the Cake

Pour the batter into your prepared pans and bake for about 1 hour 10 minutes, or until a toothpick inserted comes out clean. I’ve learned that oven temps vary, so start checking at 60 minutes. Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack.

Step 6: Make the Brown Butter Glaze

While the cake cools, melt the salted butter in a saucepan over medium heat. Keep swirling the pan until the butter turns golden and gives off a nutty aroma—this usually takes around 5 minutes. Remove from heat and whisk in powdered sugar, milk, and vanilla bean paste until smooth. If the glaze is too thick, add a splash more milk until it coats a spoon.

Step 7: Glaze the Cake and Garnish

Drizzle the glaze generously over the cooled cake. I love sprinkling chopped pecans on top while the glaze is still warm—it adds texture and a beautiful homemade touch. Let the glaze set before slicing!

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

Garnishes

I always garnish this pound cake with chopped toasted pecans because they add the perfect crunch against the cake’s softness. Sometimes I sprinkle a tiny bit of flaky sea salt on the glaze for a sweet-salty kick. If it’s a celebration, a dusting of powdered sugar makes it pretty and inviting.

Side Dishes

This cake pairs beautifully with a scoop of vanilla or cinnamon ice cream. For a cozy brunch, serve it alongside spiced latte or chai tea—it’s like a slice of comfort with every bite. I’ve also enjoyed it with fresh whipped cream and seasonal berries when I want something a bit lighter.

Creative Ways to Present

For holiday gatherings, I’ve arranged slices on a wooden board with sprigs of rosemary and cinnamon sticks for an earthy, festive vibe. Another time, I layered cake slices with caramelized apples and whipped cream in glasses for individual trifles—everyone loved that surprise! Get creative with your plating and toppings to wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pound cake wrapped tightly in plastic wrap and placed in an airtight container at room temperature. It stays moist for about 3 days. If your kitchen is warm, I recommend refrigerating it to prevent the glaze from getting too soft.

Freezing

This cake freezes beautifully! Just wrap individual slices or the whole loaf tightly in plastic wrap, then in foil or freezer bags. When you’re ready to enjoy, thaw slices overnight in the fridge and bring to room temperature before serving. Freezing doesn’t change the flavor or texture much, which I love.

Reheating

If you want to warm up a slice, I pop it in the microwave for about 15 seconds or briefly toast it in a skillet—just enough to bring out the buttery flavors without drying it out. Add a little extra glaze or a scoop of ice cream for a decadent touch.

FAQs

Final Thoughts

This Sweet Potato Pound Cake with Brown Butter Glaze Recipe is hands down one of my favorite desserts to bring people together. It’s got that comforting, homemade feel with just enough uniqueness to make it memorable. Whether you’re cozying up with a slice on a chilly afternoon or serving it at your next gathering, you’ll love how buttery, spiced, and luscious it is. I hope you enjoy baking (and eating!) this as much as my family and I do. Give it a try—I know it’s going to be a new favorite for you too!

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