Sweet Potato Cream Cheese Pound Cake Recipe

If you’re craving a dessert that wraps you in cozy autumnal comfort and radiates warmth in every bite, then you need to dive into this Sweet Potato Cream Cheese Pound Cake Recipe. Imagine a luscious cake that’s richly moist with a velvety cream cheese swirl, perfectly spiced with cinnamon and nutmeg, and boasting that beautiful golden-orange hue from sweet potatoes. This cake isn’t just a treat; it’s a celebration of simple ingredients coming together to deliver something majestically indulgent yet homey. Once you make it, it’s bound to become your go-to dessert for family gatherings, special occasions, or just a delightful afternoon snack that feels like a hug from the inside.

Ingredients You’ll Need

The magic of this Sweet Potato Cream Cheese Pound Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s adding moisture, richness, or that perfect hint of spice that ties everything together beautifully.

• Salted butter, 1/3 cup: Brings creamy richness and helps create a tender crumb when creamed properly.
• Vegetable oil, 1/4 cup: Adds extra moisture for a moist, melt-in-your-mouth texture.
• Cream cheese, 8 oz brick-style: Infuses tangy creaminess and keeps the cake dense yet soft.
• Granulated sugar, 2 cups: Sweetens and balances the earthy flavor of sweet potatoes.
• Light brown sugar, 1 cup packed: Adds depth and a subtle caramelized note.
• Vanilla extract, 1 tablespoon: Enhances all the other flavors with its warm, floral aroma.
• Large eggs, 4: Provide structure while lending a rich, velvety body to the cake.
• Mashed sweet potatoes, 1 1/2 cups: The star ingredient packing moisture, natural sweetness, and vibrant color.
• Cake flour, 3 cups: Ensures a soft, tender cake without heaviness.
• Baking powder, 2 teaspoons: Helps the cake rise with a gentle lift.
• Baking soda, 1/2 teaspoon: Works with buttermilk to lighten the texture.
• Ground cinnamon, 1 1/2 teaspoons: Brings warm, aromatic spice that complements sweet potatoes perfectly.
• Ground nutmeg, 1/4 teaspoon: Adds a subtle earthiness and depth to the spice profile.
• Buttermilk, 3 tablespoons: Provides acidity to tenderize the crumb and activate leavening agents.

How to Make Sweet Potato Cream Cheese Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 340°F and greasing and flouring a bundt or loaf pan. This prep ensures your cake will release easily and have those beautiful edges that make each slice look irresistible.

Step 2: Cream Butter, Oil, and Cream Cheese

In a large bowl, beat together the softened butter, oil, and cream cheese until the mixture is smooth and fluffy. This step is key to infusing your cake with that signature creamy richness you’ll notice with every bite.

Step 3: Add Sugars and Beat Until Light

Mix in both the granulated and light brown sugars, beating well until the batter looks light, fluffy, and well combined. This step adds sweetness and that gorgeous caramel undertone from the brown sugar.

Step 4: Incorporate Vanilla and Eggs

Beat in the vanilla extract and then add eggs one at a time, blending thoroughly after each addition. This ensures a smooth batter and keeps the texture of your pound cake wonderfully even.

Step 5: Mix in the Mashed Sweet Potatoes

Carefully fold the room-temperature mashed sweet potatoes into your batter until it’s smooth and evenly combined. This is where the cake begins to take on its inviting color and comforting flavor profile.

Step 6: Combine Dry Ingredients Separately

In another bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, and nutmeg. Mixing these dry ingredients thoroughly guarantees even distribution of leaveners and spices.

Step 7: Alternately Add Dry Ingredients and Buttermilk

Gradually add the dry ingredient mix to the wet batter, alternating with the buttermilk. Mix gently and only until just combined to maintain a tender crumb. Overmixing can make the cake tough, so patience here will pay off.

Step 8: Pour and Smooth the Batter

Transfer your luscious batter into the prepared pan, smoothing the top with a spatula for an even bake and an attractive finish once baked.

Step 9: Bake Until Perfect

Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted firmly into the center comes out clean. You’ll know it’s ready when your kitchen smells amazing and the cake has a beautiful golden crust.

Step 10: Cool and Unmold

Allow the cake to cool in the pan for 10 to 15 minutes, then gently turn it out onto a wire rack to cool completely. This resting period prevents the cake from breaking and lets the flavors fully meld.

How to Serve Sweet Potato Cream Cheese Pound Cake Recipe

Garnishes

This pound cake shines on its own but topping it with a light dusting of powdered sugar or a drizzle of honey can add a sweet, delicate finish. For a festive touch, sprinkle chopped pecans or toasted walnuts to bring a satisfying crunch that contrasts the soft cake beautifully.

Side Dishes

Serve slices alongside fresh fruit like sliced pears or a dollop of whipped cream infused with cinnamon for a perfectly balanced plate. A scoop of vanilla ice cream also elevates this cake into a dreamy dessert that feels like a warm hug after every bite.

Creative Ways to Present

Try layering slices of this Sweet Potato Cream Cheese Pound Cake Recipe with cream cheese frosting and fresh berries to create an elegant trifle. Another fun twist is cutting the cake into cubes and serving them as part of a dessert charcuterie board paired with spiced nuts and dark chocolate.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container at room temperature, this cake stays moist and flavorful for up to three days. For longer storage, wrapping it tightly in plastic wrap and foil helps retain freshness in the fridge for up to a week.

Freezing

You can freeze whole cakes or individual slices by wrapping them securely in plastic wrap and placing them in a freezer bag. Frozen properly, the cake maintains its wonderful texture and flavor for up to three months, making it a great make-ahead option.

Reheating

To enjoy your cake as if it’s freshly baked, gently warm it in the microwave for 15 to 20 seconds or enjoy it straight from the fridge paired with a warm cup of tea or coffee.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes! Just be sure to drain and mash them thoroughly to remove excess liquid so your cake maintains that perfect consistency.

What type of cream cheese works best?

Brick-style cream cheese at room temperature is ideal because it blends smoothly into the batter, lending richness and moisture.

Can I substitute buttermilk?

If you don’t have buttermilk on hand, mix 3 tablespoons of milk with 1 teaspoon of vinegar and let it sit for 5 minutes. This DIY substitute works perfectly for activating the leavening agents.

Is this cake good for freezing in advance?

Absolutely! Freezing this cake is an excellent way to have a delicious dessert ready whenever you want with minimal effort.

Can I add other spices to the batter?

Definitely! Feel free to personalize the spice blend by adding a pinch of cloves or ginger to complement the cinnamon and nutmeg flavors.

Final Thoughts

I can’t recommend this Sweet Potato Cream Cheese Pound Cake Recipe enough if you’re looking for a dessert that combines richness, warmth, and a touch of nostalgia. Its tender crumb, luscious cream cheese undertones, and cozy spices make it an absolute crowd-pleaser. Whether you’re new to baking or a seasoned pro, this cake is sure to bring smiles around your table and might just become your favorite new classic to share with friends and family.

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