Description
This Sweet Potato Cream Cheese Pound Cake is a moist, rich, and perfectly spiced dessert featuring creamy sweet potatoes and tangy cream cheese. With warm cinnamon and nutmeg flavors, it offers a delightful twist on classic pound cake, ideal for holiday tables or any cozy occasion.
Ingredients
Scale
Wet Ingredients
- 1/3 cup salted butter, room temperature
- 1/4 cup vegetable oil (Crisco or your preferred brand)
- 8 oz cream cheese (brick-style), room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups mashed sweet potatoes (string-free), room temperature
- 3 tablespoons buttermilk, room temperature
Dry Ingredients
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 340°F. Grease and flour a bundt or loaf pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Oil, and Cream Cheese: In a large mixing bowl, beat together the salted butter, vegetable oil, and cream cheese until the mixture is smooth and fluffy, creating a light base.
- Add Sugars: Gradually add the granulated sugar and light brown sugar to the creamed mixture. Beat until the sugars are fully incorporated, and the mix becomes light and well combined.
- Incorporate Vanilla and Eggs: Mix in the vanilla extract. Then add eggs one at a time, beating thoroughly after each addition to ensure an even, consistent batter.
- Add Mashed Sweet Potatoes: Fold in the mashed sweet potatoes, mixing until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, ground cinnamon, and nutmeg to distribute the leavening agents and spices evenly.
- Alternate Adding Dry Ingredients with Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently until just combined, being careful not to overbeat to keep the cake tender.
- Transfer Batter to Pan: Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Cool and Serve: Let the cake cool in the pan for 10 to 15 minutes to set. Then carefully turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for best mixing results.
- Use string-free mashed sweet potatoes to keep the cake’s texture smooth.
- Do not overmix batter after adding dry ingredients to avoid a dense cake.
- Adjust baking time slightly if using a different type or size of pan.
- This cake pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar.
