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Irresistibly Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze

A slice cut from a moist, orange-hued sweet potato pound cake topped with thick white vanilla glaze.
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Create a rich, moist Southern sweet potato pound cake spiced with cinnamon and nutmeg, finished with a simple cream cheese glaze. This recipe is tested for home bakers.

Ingredients

Scale
  • 1 cup sweet potato puree (cooked and mashed)
  • 1 cup cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • For the Glaze: 8 oz cream cheese, softened
  • For the Glaze: 1/2 cup unsalted butter, softened
  • For the Glaze: 4 cups powdered sugar
  • For the Glaze: 1 teaspoon vanilla extract
  • For the Glaze: 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, mash the sweet potato until smooth. Set aside.
  3. In a large mixing bowl, cream together the softened butter and 2 cups of granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed sweet potatoes.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup of buttermilk. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before glazing.
  10. Prepare the glaze: Beat the 8 oz cream cheese and 1/2 cup butter until smooth. Gradually add the powdered sugar and 1 teaspoon vanilla extract, mixing until combined. Add milk one tablespoon at a time until you reach a spreadable consistency.
  11. Spread the cream cheese glaze over the completely cooled cake. Slice and serve.

Notes

  • For the best texture, ensure your cream cheese and butter are fully softened before creaming them together.
  • This cake pairs well with a good meal planning strategy to balance out the indulgence.
  • If you want a richer glaze, use less milk.

Nutrition

Find it online: https://blissbatter.com/sweet-potato-pound-cake-recipe/