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

A slice cut from a vibrant orange sweet potato pound cake topped with thick white glaze.
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Bake this unbelievably moist Southern Sweet Potato Pound Cake, spiced perfectly with cinnamon and nutmeg. This from-scratch recipe delivers a velvety texture and is topped with a luscious cream cheese glaze, making it the perfect holiday centerpiece.

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
  • 1/2 cup buttermilk
  • For the Cream Cheese Glaze: 4 oz cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F. Grease and flour a 10-inch Bundt 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, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until the batter is smooth. Do not overmix.
  6. Pour the batter into the prepared Bundt pan.
  7. Bake for 60 to 75 minutes, or until a wooden skewer inserted into 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. Prepare the glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined. Add the milk and vanilla extract, beating until the glaze is smooth and pourable.
  10. Drizzle the cream cheese glaze over the completely cooled pound cake. Slice and serve this comfort food baking favorite.

Notes

  • For the best texture, use homemade sweet potato puree made from baked sweet potatoes, not canned.
  • If you prefer a richer flavor, substitute 1/4 cup of the buttermilk with bourbon or Hennessy for a boozy variation.
  • To achieve that velvety cake texture, ensure all cold ingredients (eggs, buttermilk) are at room temperature before mixing.

Nutrition

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