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

A moist slice of sweet potato pound cake topped with a thick, dripping white glaze, served on a white plate.
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A recipe for a rich, velvety sweet potato pound cake with a simple cream cheese glaze, perfect for holidays or comfort baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 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
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cream Cheese Glaze: 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar 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 bowl, whisk together the flour, cinnamon, nutmeg, cloves, 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 for 15 minutes before inverting it onto a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and milk until you reach a smooth, pourable consistency.
  11. Drizzle the cream cheese glaze over the cooled cake.

Notes

  • For the best texture, ensure your eggs and sweet potato puree are at room temperature before mixing.
  • Use a standard sweet potato variety (like Jewel or Garnet) and bake or boil until very tender before mashing.
  • If you prefer a thinner glaze, add a little more milk, one teaspoon at a time.

Nutrition

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