Sweet Potato Pound Cake with Cream Cheese Frosting

This sweet potato pound cake moist, perfectly spiced, and full of warm cinnamon flavors. Topped with a rich cream cheese frosting - so good! It's a delicious blend of sweet potato puree with hints of vanilla, nutmeg, and ginger topped with a luscious cream cheese frosting. If you love sweet potatoes then you're bound to enjoy this cake!

If you have a sweet tooth, my Sweet Potato Pie, Peach Cobbler Pound Cake, Sour Cream Pound Cake and Gingerbread Pound Cake with Cream Cheese Frosting are must-tries!

Let the welcoming aroma of vanilla and spices fill your kitchen this holiday season. For me, sweet potatoes are a staple during the fall and winter. This sweet, starchy vegetable is not only packed with nutrients but flavor too. The sweet potatoes add so much flavor and moisture to this recipe. While sweet potatoes can be a delicious, savory side dish for any dinner table, it works just as well as a dessert!

This is the best pound cake recipe - it's a rich, buttery treat that's complemented by a quick and easy cream cheese frosting. With a slightly milder taste than pumpkin and a light tang from the homemade cream cheese frosting, this dessert is sure to become a family fave.

what is the secret to moist pound cake?

Pound cake is a denser form of cake but we want every bite to be bliss. The secret to a moist pound cake is adding a little dairy to the cake mix.

Adding sour cream improves the flavor and texture of Sweet Potato Pound Cake. For a quick science lesson, the acid in sour cream tenderizes the gluten in the flour resulting in moist slices.

However, the way a cake is baked is equally important. If you don't want dried-out pound cake, be sure not to overbake.

How to make sweet potato pound cake

This pound cake is made from scratch, so step aside box mix! It's super easy - just see for yourself below!

1. Preheat the oven to 350 degrees F. Beat together sugar and butter for 2 minutes and add vanilla extract, and then add the eggs, one at a time. Add sweet potato puree and sour cream and continue to beat together until combined and smooth.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl then pour into the wet ingredients.
3. Spray a 10-cup bundt pan with nonstick baking spray and add batter. Tap the pan against the countertop to release any air bubbles and bake for one hour to an hour and 10 minutes - until a toothpick comes out clean.
4. Make the frosting by mixing together cream cheese and butter until smooth. Then add a pinch of salt, nutmeg, powdered sugar, and vanilla extract. Begin mixing on low speed, gradually increasing to high for about 20 seconds.
5. Let the cake cool, add the icing and enjoy!

Tips for the perfect pound cake!

• Considering baking the pound cake the day before serving. Allowing it to sit overnight, enhances the flavor and then all you have to the day of is apply the cream cheese frosting. This also saves prep time the day of, if you're making other things. (This is a perfect method for Thanksgiving or Christmas dinner.)
• Another way to save time is by using canned sweet potato puree instead of cooking and mashing sweet potatoes.
• Use room temperature ingredients so everything is loose for smooth mixing. This ensures even baking.
• Before baking, coat the pan evenly with butter in order for the cake to easily release from the pan after baking.
• Allow the cake to cool before removing it from the pan. About 15 minutes should be sufficient. Then finish cooling the pound cake on a wire rack. If the cake stays in the pan too long, it could create steam, causing the cake to stick.

Storing Leftovers

Sweet Potato Pound Cake will last about a week if properly stored in the refrigerator. To prevent the cake from drying out, cover with foil or plastic wrap before placing it into an air-tight container.

It can last for up to a month if placed in the freezer. Double wrap it with plastic wrap before storing it in a ziplock or air-tight container. Defrost the cake by leaving it at room temperature overnight.

More Cake Recipes!

This blog post for Sweet Potato Pound Cake with Cream Cheese Frosting was made in partnership with Minerva Dairy! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!

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Sweet Potato Pound Cake with Cream Cheese Frosting

By: Britney

This sweet potato pound cake moist, perfectly spiced, and full of warm cinnamon flavors. Topped with a rich cream cheese frosting - you can't go wrong!

Serving: 12 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Calories: 756kcal

Ingredients

Sweet Potato Pound Cake

• ▢ 1 cup Butter room temperature (2 sticks)
• ▢ 1 ½ cup Brown Sugar
• ▢ ½ cup Sugar
• ▢ 1 tbsp Vanilla Extract
• ▢ 4 eggs
• ▢ 15 oz Sweet Potato Puree (1 can)
• ▢ 1 cup Sour Cream room temperature
• ▢ 3 cups Flour
• ▢ 2 tsp Baking Powder
• ▢ ½ tsp Baking Soda
• ▢ 1 tsp Kosher Salt
• ▢ 2 tbsp Ground Cinnamon
• ▢ ½ tsp Ground Ginger
• ▢ ½ tsp Nutmeg

Cream Cheese Frosting

• ▢ 8 oz Cream Cheese
• ▢ 1 stick Butter
• ▢ pinch Salt
• ▢ ½ tsp Nutmeg
• ▢ 3 ½ cups Powdered Sugar
• ▢ 2 tsp Vanilla Extract

Directions

• Preheat the oven to 350 degrees F.
• In a large bowl, add butter and sugars and beat together for 2 minutes. Add vanilla extract, and then add the eggs, one at a time. Add sweet potato puree and sour cream and continue to beat together until combined and smooth.
• In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together and add to sweet potato mixture. Continue to mix just until all ingredients are combined and the batter is smooth.
• Spray a 10-cup bundt pan with nonstick baking spray and add batter. Tap the pan against the countertop to release any air bubbles and bake for one hour to an hour and 10 minutes - until a toothpick comes out clean.
• While the cake is baking, make the icing. Add cream cheese and butter to a stand mixer with the paddle attachment. Cream together until smooth. Then add a pinch of salt, nutmeg, powdered sugar, and vanilla extract. Begin mixing on low speed, gradually increasing to high for about 20 seconds.
• Once the cake is finished baking, allow the cake to cool for 5 minutes in the bundt pan, then turn onto a cooling rack to cool completely.
• Add icing on top of the cake and enjoy!

Nutrition

Calories: 756kcal | Carbohydrates: 105g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 601mg | Potassium: 325mg | Fiber: 3g | Sugar: 73g | Vitamin A: 7975IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 2mg

Course: Cakes, Pies, Tarts, desserts

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