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5 from 22 votes

Sweet Potato Pound Cake Recipe

Tender and moist sweet potato pound cake recipe with thick chocolate swirl and slathered with chocolate glaze to finish things off!

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 Medium thick Slices
Calories: 398kcal
Author: Neha


  • 3/4 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1/3 cup Clarified Butter/ Flavorless Oil
  • 3 tbsp Greek yogurt
  • 2 1/2 tbsp Buttermilk
  • 2 large Eggs
  • 1 1/4 cups Sweet Potato puree
  • 2 tsp Vanilla Extract
  • 2 cups All purpose flour
  • 1/4 tsp Salt
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 tsp Spice Blend Ginger+cloves (1 tsp each)
  • 2 tsp Cinnamon

Chocolate Swirl

  • 2 1/2 Tbsp Cocoa powder (natural, unsweetened)
  • 1 tbsp Buttermilk

Chocolate Glaze

  • 1/2 cup Chocolate chips
  • 2 Tbsp Butter (unsalted)
  • 2 tsp light Corn Syrup
  • 2 tsp Milk


  • 1. Preheat oven to 425 deg F and grease or spray a 6'' bundt pan with butter/oil spray and set it aside.
  • 2. In a large bowl, combine both sugars, oil, yogurt, and buttermilk until blended. Add in eggs next and mix well using a beater or with hands. Now stir in vanilla, cinnamon and sweet potato puree.
  • 3. Sift flour, baking soda, baking powder, and salt on wet ingredients and fold till combined.
  • 4. Take a cup of batter out in a bowl. Mix cocoa and buttermilk in and fold in to form chocolate batter.
  • 5. Pour sweet potato batter in the pre-prepared bundt pan. Next pour half of chocolate batter in. 3rd layer will be sweet potato batter again.
  • 6. Layer with the remaining chocolate batter next. And finish off with sweet potato batter. Don't be afraid to fill your bundt pan to the top. The initial high temp. will not let the batter to overflow.
  • 7. Bake for 45-55 mins or until the cake passes the toothpick test.
  • 8. Allow to cool down for 15 mins in the pan. Then invert on a wire stand to cool down further. Top with chocolate glaze on completely cooled cake!

Chocolate Glaze

  • Place choc chips, butter, corn syrup and milk in a bowl and microwave in 30 sec increments till chocolate melts, smoothens and turns glossy. Stir in between.


Storage info:
Sweet Potato Bundt Cake can be stored covered tightly at room temp up to 2 days. Keep in fridge for longer storage. Up to 5 days.
Bundt cake can be freezed for up to 2 months. Thaw before enjoying. Or warm up in microwave.


Calories: 398kcal