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

A close-up of a moist slice of sweet potato pound cake topped with thick white glaze.
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You will bake the Best Pound Cake Ever with this recipe for Ultra-Moist Southern Sweet Potato Pound Cake. It features warm spices and a tangy cream cheese glaze for a velvety cake texture, making it the perfect Thanksgiving dessert.

Ingredients

Scale
  • 1 cup sweet potato puree (cooked and mashed)
  • 1 cup (2 sticks) 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 Cream Cheese Glaze:
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube 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 until just combined.
  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 the batter is smooth. Do not overmix.
  6. Pour the batter into your prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. To make the cream cheese glaze, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
  10. Once the cake is completely cool, drizzle the cream cheese glaze over the top.

Notes

  • For the moist pound cake texture, make sure your sweet potato puree is smooth and not watery.
  • You can substitute the cream cheese glaze with a cinnamon brown butter glaze for a different flavor profile.
  • This recipe is excellent for fall baking and holiday gatherings.

Nutrition

Find it online: https://kitchenuser.net/sweet-potato-pound-cake-recipe/