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

A vibrant orange sweet potato pound cake loaf topped with thick white glaze, sitting on a speckled plate.
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Make this rich, velvety sweet potato pound cake that tastes like sweet potato pie, complete with a simple brown sugar cream cheese glaze. This cake is perfect for holiday gatherings or cozy fall desserts.

Ingredients

Scale
  • 1 cup sweet potato puree, cooked and mashed
  • 1 cup cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • For the Glaze: 8 oz cream cheese, softened
  • For the Glaze: 1/2 cup unsalted butter, softened
  • For the Glaze: 4 cups powdered sugar
  • For the Glaze: 1 teaspoon vanilla extract
  • For the Glaze: 2-3 tablespoons milk, as needed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Mash the sweet potato until it is smooth. Set the puree aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed sweet potatoes.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until the batter is just combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top surface.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: Beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is combined. Add milk one tablespoon at a time until you reach your desired consistency.
  12. Once the cake is completely cool, spread the cream cheese frosting over the top. Slice and serve.

Notes

  • For a different texture, you can bake this recipe in two 9-inch round cake pans for 25 to 30 minutes.
  • If you prefer a glaze with a nutty crunch, add 1/2 cup of finely chopped pecans to the frosting mixture.

Nutrition

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