Ultra-Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze
I am happy you found this recipe for an ultra-moist Southern Sweet Potato Pound Cake. This cake has a tender crumb, warm spices, and a tangy cream cheese glaze. It is a classic American comfort food perfect for fall gatherings or Thanksgiving.
- Prep Time: 20 min
- Cook Time: 70 min
- Total Time: 1 hour 30 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sweet potato puree (cooked and mashed)
- 1 cup 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 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step builds the texture for your moist pound cake.
- 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.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
- Pour the batter into your prepared pan. Bake for 60 to 75 minutes, or until a wooden pick inserted near the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- To make the cream cheese glaze, beat the softened cream cheese and butter together until smooth.
- Gradually beat in the powdered sugar until combined. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth, adding the second tablespoon of milk if needed to reach a pourable consistency.
- Once the cake is completely cool, drizzle the cream cheese glaze over the top. Slice and serve this tender crumb cake.
Notes
- For the best flavor and moisture, use real sweet potato puree, not canned sweet potato pie filling.
- To make sweet potato puree, bake or boil whole sweet potatoes until soft, then mash them thoroughly.
- This cake tastes great the next day, making it a good choice for holiday prep.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg