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

Close-up of a slice of moist sweet potato pound cake topped with thick white vanilla glaze and orange zest.
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Bake this rich, ultra-moist pound cake flavored with warm spices, reminiscent of sweet potato pie. It features a simple, tangy cream cheese glaze.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F. Grease and flour a 10-inch tube or Bundt pan well.
  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. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. In a small bowl, mix the mashed sweet potato and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. To make the glaze, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until combined. Add vanilla and milk, one tablespoon at a time, until the glaze reaches a thick, pourable consistency.
  10. Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • Cook your sweet potatoes until very soft before mashing them smooth for the best texture.
  • For a richer flavor, use dark brown sugar instead of white sugar in the cake batter, reducing the amount to 2 1/2 cups.
  • If you do not have buttermilk, mix 1/2 cup regular milk with 1/2 teaspoon white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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