Print

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

A close-up of a moist slice of orange sweet potato pound cake topped with thick white icing drizzle.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a rich, velvety sweet potato pound cake, perfect for holidays or comfort baking, topped with a simple cream cheese glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup mashed cooked sweet potato (about 2 medium sweet potatoes)
  • 1/2 cup buttermilk
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube or Bundt pan well.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. In a small bowl, mix the mashed sweet potato and buttermilk together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. To make the glaze, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until combined. Add the vanilla and 2 tablespoons of milk. Beat until smooth, adding the remaining milk if needed to reach a spreadable consistency.
  10. Once the cake is completely cool, drizzle or spread the cream cheese glaze over the top.

Notes

  • Cook sweet potatoes until very tender before mashing for the smoothest texture.
  • For a richer flavor, you can substitute 1/4 cup of the buttermilk with bourbon.
  • To achieve a velvety texture, make sure your butter, eggs, and cream cheese for the glaze are at room temperature.

Nutrition

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