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

Close-up of a slice of moist sweet potato pound cake topped with white glaze and orange zest.
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A detailed recipe for a rich, velvety sweet potato pound cake, topped with a simple cream cheese glaze, perfect for holiday gatherings.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the mashed sweet potato until just combined.
  5. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on low speed until just combined; do not overmix.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  11. Drizzle the cream cheese glaze over the cooled cake before serving.

Notes

  • For the best texture, ensure your eggs and butter are at room temperature before starting.
  • Use a standard sweet potato, baked or boiled until very soft, then mashed smoothly. Measure after mashing.
  • If you prefer a thinner glaze, add milk one teaspoon at a time until the desired consistency is reached.

Nutrition

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