Description
Cream Cheese Sweet Potato Pound Cake is the ultimate Southern dessert, blending the rich, velvety texture of cream cheese with the natural sweetness of sweet potatoes and warm fall spices. This cake is everything you want in a homemade dessert—dense yet tender, buttery yet moist, and bursting with cozy flavors that make every bite unforgettable.
Ingredients
🍠 For the Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2½ cups granulated sugar
- 5 large eggs, room temperature
- 1½ cups mashed sweet potatoes
- 1 teaspoon vanilla extract
- ½ cup buttermilk
🍯 Optional Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of cinnamon
Optional Garnishes
- Chopped pecans
- Toasted walnuts
- Powdered sugar
- Cinnamon sprinkle
Instructions
Step 1: Prepare the Sweet Potatoes
Peel and cut sweet potatoes into chunks.
Boil until fork-tender, about 15–20 minutes.
Drain well and mash until smooth.
Allow the sweet potatoes to cool completely before adding them to the batter.
For richer flavor, roasting the sweet potatoes is highly recommended.
Step 2: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Set aside.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
Set aside.
This ensures the spices and leavening agents are evenly distributed.
Step 4: Make the Batter
In a large mixing bowl, beat butter and cream cheese until smooth and creamy.
Gradually add sugar and beat for 4–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in:
- Mashed sweet potatoes
- Vanilla extract
Alternate adding the flour mixture and buttermilk.
Begin and end with the flour mixture.
Mix only until combined.
Avoid overmixing to maintain a tender crumb.
Step 5: Bake the Cake
Pour the batter into the prepared Bundt pan.
Spread evenly.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15–20 minutes before removing to a wire rack.
Allow to cool completely before glazing.
Notes
- Use room-temperature ingredients for smooth mixing.
- Roast sweet potatoes for richer flavor.
- Do not overmix the batter.
- Measure flour accurately to avoid dryness.
- Allow the cake to cool before glazing.
- Check doneness with a toothpick.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
Nutrition
- Calories: 520
- Sugar: 43g
- Sodium: 230mg
- Carbohydrates: 62g
- Protein: 6g