Cream Cheese Sweet Potato Pound Cake
Cream Cheese Sweet Potato Pound Cake is a rich, moist, and tender dessert packed with warm fall spices and sweet potato flavor. Cream cheese gives the cake a wonderfully soft texture and subtle tanginess, while mashed sweet potatoes add natural moisture and a beautiful golden color.
This homemade pound cake is perfect for holidays, family gatherings, Sunday dinners, or simply enjoying with a cup of coffee.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups mashed cooked sweet potatoes
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Directions
1. Prepare the Sweet Potatoes
Cook the sweet potatoes until completely tender.
You can bake, boil, or steam them. Once cooked, remove the skins and mash until smooth.
Allow the sweet potato to cool completely before making the cake.
For the best texture, avoid using watery mashed sweet potatoes.
2. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves.
You can also use baking spray designed for cakes.
3. Cream the Butter, Cream Cheese, and Sugar
Place the softened butter and cream cheese in a large mixing bowl.
Beat on medium speed for about 2–3 minutes, until smooth and creamy.
Gradually add the sugar and continue beating for another 4–5 minutes.
The mixture should become noticeably lighter and fluffy.
This step helps create the classic tender texture of a pound cake.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Scrape down the sides of the bowl as needed.
Add the vanilla extract and mix briefly.
5. Add the Sweet Potato
Add the cooled mashed sweet potatoes to the mixture.
Mix on low speed just until incorporated.
Don’t overmix at this stage.
6. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Cloves
The spices give the cake its warm, comforting flavor.
7. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the sweet potato mixture.
Mix on low speed just until the flour disappears.
Avoid overmixing, as too much mixing can make the finished cake dense or tough.
8. Fill the Pan
Pour the batter evenly into the prepared Bundt pan.
Smooth the top with a spatula.
Gently tap the pan against the counter once or twice to remove any large air pockets.
9. Bake
Place the cake in the preheated oven and bake for approximately 75–90 minutes.
Start checking around the 75-minute mark.
Insert a wooden skewer or toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs.
If the top is browning too quickly, loosely cover it with aluminum foil during the final part of baking.
10. Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.
Carefully turn it onto a wire rack and allow it to cool completely before glazing or slicing.
Make the Optional Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla.
Add the milk gradually until you reach your desired consistency.
Drizzle the glaze over the completely cooled cake.
For a thicker glaze, use less milk.
Tips for the Best Sweet Potato Pound Cake
Use room-temperature ingredients: Soft butter, cream cheese, and eggs combine more evenly.
Don’t overmix: Once the flour is added, mix only until combined.
Cool the sweet potatoes: Hot sweet potatoes can affect the consistency of the batter.
Grease the Bundt pan carefully: Pay special attention to the center tube and grooves.
Don’t rush the cooling process: Allowing the cake to cool properly helps prevent it from breaking when removed from the pan.
Easy Variations
Pecan Sweet Potato Pound Cake
Fold ¾ cup chopped toasted pecans into the batter before baking.
Brown Sugar Version
Replace ½ cup of the granulated sugar with light brown sugar for a deeper caramel flavor.
Maple Sweet Potato Cake
Add 1–2 tablespoons maple syrup to the batter and drizzle the finished cake with a simple maple glaze.
Orange Spice Version
Add 1 teaspoon grated orange zest to brighten the warm spices.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.
Because of the cream cheese, refrigeration is a good option if your kitchen is warm.
Allow refrigerated slices to sit at room temperature for a short time before serving for the best texture.
Final Thoughts
Cream Cheese Sweet Potato Pound Cake combines everything you want in a homemade dessert: a buttery crumb, creamy richness, warm spices, and plenty of sweet potato flavor.
It’s especially wonderful during fall and the holiday season, but there’s no reason to wait for a special occasion. Serve a slice with coffee, tea, whipped cream, or a scoop of vanilla ice cream for a comforting homemade treat.
Recipe at a Glance
Prep Time: 25 minutes
Bake Time: 75–90 minutes
Cooling Time: 30–45 minutes
Total Time: About 2½ hours
Servings: 12–16
Difficulty: Easy to Moderate
Meta Description
Make a moist Cream Cheese Sweet Potato Pound Cake with mashed sweet potatoes, cream cheese, butter, and warm spices. A rich homemade dessert perfect for holidays and family gatherings.