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

A close-up of a slice of moist sweet potato pound cake topped with white vanilla glaze and orange zest.
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Make this Southern-style sweet potato pound cake for an incredibly moist and flavorful dessert. This easy, from-scratch recipe includes cream cheese in the batter and finishes with a rich brown sugar glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons melted butter, 1 tablespoon milk, 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.
  2. In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed sweet potato until just combined.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking soda.
  5. 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 the batter is smooth. Do not overmix.
  6. Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and allow it to cool completely.
  8. Prepare the glaze: Whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth. If the glaze is too thick, add milk a half teaspoon at a time.
  9. Drizzle the cream cheese glaze over the cooled pound cake before serving.

Notes

  • You can bake the sweet potatoes ahead of time. Pierce them several times with a fork and bake at 400°F (200°C) for 45-60 minutes until soft. Let them cool, then scoop out the flesh and mash it.
  • For a richer flavor, substitute 1/4 cup of the buttermilk with sour cream.
  • This cake tastes even better the next day after the spices have fully developed.

Nutrition

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