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Ultra-Moist Southern Sweet Potato Pound Cake with Brown Butter Glaze

A close-up of a moist slice of sweet potato pound cake topped with a thick caramel glaze.
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Create an ultra-moist Southern Sweet Potato Pound Cake that tastes like sweet potato pie. This easy, from-scratch recipe uses simple ingredients to achieve a velvety texture perfect for Thanksgiving or cozy gatherings.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 3/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes, cooked and pureed)
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk, room temperature
  • For the Brown Butter Glaze: 1/2 cup (1 stick) unsalted butter, 2 cups powdered sugar, 1/4 cup 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, use an electric mixer to beat the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes. This step incorporates air, which helps keep the cake moist.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  5. In a small bowl, stir the buttermilk into the mashed sweet potato puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix the batter.
  7. Pour the batter into the prepared pan and spread it evenly.
  8. Bake for 65 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Prepare the Brown Butter Glaze: Melt the 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5 minutes). Immediately pour the brown butter into a heatproof bowl to stop the cooking.
  11. Whisk the powdered sugar, milk, and vanilla extract into the slightly cooled brown butter until smooth. If the glaze is too thick, add milk one teaspoon at a time.
  12. Drizzle the warm glaze over the completely cooled pound cake. Allow the glaze to set before slicing and serving this rich dessert for gatherings.

Notes

  • To get the best texture, make sure your cream cheese, butter, and eggs are at true room temperature. Cold ingredients prevent proper emulsification.
  • Cook your sweet potatoes until very soft. For the smoothest puree, press the cooked potato through a fine-mesh sieve before measuring.
  • This cake freezes well. Wrap cooled, unglazed cake tightly in plastic wrap and foil before freezing for up to three months.

Nutrition

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