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

A whole loaf of moist, orange sweet potato pound cake topped with a thick white vanilla glaze.
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This recipe delivers a wonderfully moist, soft, and flavorful sweet potato pound cake, reminiscent of Southern tradition. It uses simple steps to create a comforting dessert perfect for Thanksgiving or brunch, topped with a rich cream cheese glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 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 cloves
  • 1/2 cup buttermilk
  • 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, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps achieve that soft texture.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the mashed sweet potato, sour cream, and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. In a small bowl, whisk the buttermilk.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until the batter is smooth. Do not overmix.
  8. Pour the batter into the prepared pan.
  9. Bake for 65 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  11. Prepare the glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  12. Drizzle the cream cheese glaze over the completely cooled pound cake. Allow the glaze to set before slicing and serving this comforting dessert.

Notes

  • Cook your sweet potatoes until very soft; drain any excess liquid before mashing to keep your cake moist.
  • For a Southern style flavor, use fresh spices and ensure your sweet potato puree is room temperature before mixing.
  • If you prefer a different topping, a simple brown sugar glaze works well with this spiced pound cake.

Nutrition

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