Print

Ultra-Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze

Two moist slices of sweet potato pound cake topped with thick vanilla glaze and orange zest.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this unbelievably moist Southern Sweet Potato Pound Cake, spiced perfectly with cinnamon and nutmeg. This recipe delivers a tender, dense crumb and tastes like sweet potato pie, topped with a velvety cream cheese glaze. It is a reliable, from-scratch Thanksgiving Dessert or holiday centerpiece.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the sweet potato puree and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Pour the batter into your prepared pan.
  7. Bake for 60 to 75 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare the glaze: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the glaze is smooth and spreadable.
  10. Once the cake is completely cool, drizzle or spread the cream cheese glaze over the top.

Notes

  • Use real, cooked, and mashed sweet potatoes for the best flavor and moisture.
  • For a sweet potato pie flavor crossover, add 1/4 teaspoon of ground cloves to the dry ingredients.
  • This cake is excellent served slightly warm with the glaze, or at room temperature.

Nutrition

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