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

Close-up of a slice of ultra-moist sweet potato pound cake topped with thick, dripping vanilla glaze.
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Make this rich, moist Southern Sweet Potato Pound Cake featuring warm spices and a tangy cream cheese glaze. This recipe delivers a velvety texture reminiscent of holiday gatherings and home comfort.

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 Glaze:
  • 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 this aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after you add each egg. 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 buttermilk. Mix until you just combine the ingredients. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top surface.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
  10. Prepare the cream cheese glaze while the cake cools. In a mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth.
  11. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined. Add milk one tablespoon at a time if the frosting is too thick, until you reach your desired consistency.
  12. Once the cake is completely cool, spread the cream cheese frosting over the top. Slice and serve your homemade comfort dessert.

Notes

  • For the best texture, make sure your cream cheese and butter for the cake batter are fully softened to room temperature.
  • You can substitute the cream cheese glaze with a bourbon caramel glaze for a different flavor profile.
  • This cake is a perfect holiday pound cake centerpiece.

Nutrition

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