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The Ultimate Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze

A thick slice of moist sweet potato pound cake topped with thick white vanilla glaze.
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Make this rich, moist Southern Sweet Potato Pound Cake, spiced with cinnamon and nutmeg, and top it with a simple cream cheese glaze for a perfect holiday or family gathering dessert.

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 Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Mash the sweet potato until smooth. Set aside.
  3. In a large mixing bowl, cream together the softened butter and 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 another 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 buttermilk. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: Beat together the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk one tablespoon at a time if the frosting is too thick.
  12. Once the cake is completely cool, frost it with the cream cheese frosting. Slice and serve.

Notes

  • For a deeper flavor, use homemade sweet potato puree instead of canned.
  • You can substitute the cream cheese frosting with a simple bourbon caramel glaze for a different taste profile.
  • This recipe makes a dense, velvety cake texture, similar to a traditional pound cake.

Nutrition

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