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

Close-up of a moist, orange sweet potato pound cake with thick white glaze dripping down the sides, one slice removed.
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Create an ultra-moist Southern Sweet Potato Pound Cake from scratch. This recipe delivers a velvety, tender crumb packed with warm spices, finished with a tangy cream cheese glaze. It is the best sweet potato pound cake for your fall baking or Thanksgiving dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 1/2 cup buttermilk
  • 2 3/4 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 allspice
  • For the Cream Cheese Glaze: 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender crumb.
  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. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
  6. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix only until the batter is smooth; do not overmix.
  7. Pour the batter into your prepared pan. Bake for 60 to 75 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. Prepare the glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Beat until the glaze is smooth and pourable.
  10. Once the cake is completely cool, drizzle the tangy cream cheese glaze over the top. Allow the glaze to set before slicing and serving your moist sweet potato pound cake.

Notes

  • For the best texture, use sweet potatoes that have been baked or steamed until very soft, then mashed smoothly.
  • To achieve an ultra-moist cake, measure your flour accurately by spooning it into the measuring cup and leveling it off.
  • You can substitute the cream cheese glaze with a brown sugar glaze or a simple vanilla icing for a different flavor profile.

Nutrition

Find it online: https://alchemychef.com/sweet-potato-pound-cake-ultra-moist-southern-recipe/