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

A slice cut from a moist sweet potato pound cake topped with a vanilla glaze and orange zest.
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Make this rich, tender crumb pound cake from scratch. It features warm spices and is topped with a sweet brown sugar cream cheese glaze, perfect for fall baking.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube or bundt pan.
  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 and mashed sweet potato until combined.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  8. To make the glaze, beat the softened cream cheese and butter together until smooth.
  9. Add the powdered sugar and brown sugar, mixing on low speed until incorporated. Add the vanilla extract and milk. Beat until the glaze is smooth and spreadable.
  10. Drizzle the brown sugar cream cheese glaze over the cooled cake before serving.

Notes

  • Use a baked or microwaved sweet potato for the mashed component; ensure it is fully cooled before adding to the batter.
  • For a Southern style, use a tube pan for the best rise and texture.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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