Name: World's Best Sweet Potato Pound Cake
Prep time: 30 min
Cook time: 75 min
Total time: 65 min
Yield: 16
Ingredients: 0.5 cup unsalted butter, softened, plus additional for greasing bundt pan; 3 cups cake flour, plus more for dusting; 1 (8 ounce) package Neufchatel cheese, softened; 1.5 cups brown sugar; 1.5 cups sugar; 4 eggs, at room temperature; 2.5 cups sweet potatoes, baked, cooled, and pureed; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground ginger; 0.25 teaspoon salt; 2 teaspoons vanilla extract

World's Best Sweet Potato Pound Cake Recipe

Cook Time: 75 minutes

Ingredients

cup unsalted butter, softened, plus more for greasing the pan
3 cups cake flour, plus more for dusting the pan
1 (8 ounce) package Neufchtel cheese, softened
1 cups brown sugar
1 cups white sugar
4 large eggs, at room temperature
2 cups pureed sweet potatoes
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground ginger
teaspoon salt
2 teaspoons vanilla extract

Directions

Preheat the oven to 350F (175C). Grease and flour a 10-inch Bundt or tube pan.
In a stand mixer, cream together the butter and Neufchtel cheese until smooth and creamy.
Add both brown sugar and white sugar, then continue to beat until the mixture becomes fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the sweet potato puree until fully combined with the other ingredients.
In a separate bowl, combine the cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Slowly add the flour mixture to the sweet potato mixture, mixing until fully combined.
Beat in the vanilla extract to complete the batter.
Pour the batter into the prepared Bundt pan, smoothing the top if necessary.
Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.

Cook's Notes

To make your own sweet potato puree, bake sweet potatoes by poking several holes in them and placing them on a parchment-lined cookie sheet. Bake at 400F (200C) for 45 to 60 minutes or until tender. After cooling, peel and puree the sweet potatoes in a food processor or high-powered blender.
Regular cream cheese can be substituted for Neufchtel cheese if preferred.

Nutrition Facts (per serving)

Calories: 367
Total Fat: 11g (13% Daily Value)
Saturated Fat: 6g (31% Daily Value)
Cholesterol: 67mg (22% Daily Value)
Sodium: 322mg (14% Daily Value)
Total Carbohydrate: 63g (23% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 35g
Protein: 6g (12% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 81mg (6% Daily Value)
Iron: 3mg (16% Daily Value)
Potassium: 165mg (4% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients.

Comments

Anthony Hall

10/14/2025 11:48:43 AM

I must say, this sweet potato pound cake was incredibly delicious. It was so good that it almost led me to jokingly slap my daughter's mother, haha. But in all seriousness, my family and I absolutely adored it. The only modifications I made were using regular cream cheese and adding around 1/4-1/2 teaspoon of lemon extract (in honor of my grandmother's standout sweet potato pies). I also whipped up an orange glaze to drizzle on top (1 cup powdered sugar mixed with 3-5 tablespoons of orange juice). I'm planning to make it again for our Resurrection Sunday dinner. This recipe is definitely a keeper.

Gary Allen

10/14/2025 11:52:04 AM

I substituted a gluten-free flour blend with 1 & 1/4 cups of sorghum flour, 1 & 1/4 cups of millet flour, and 1/2 cup of tapioca flour, and the results were fantastic. This cake is definitely a recipe worth keeping!

Diane Perez

10/13/2025 09:16:49 PM

Review Rewritten: This dish was incredibly moist and flavorful, and I definitely plan on making it again. I found it quite innovative to substitute some of the butter with Neufchatel cheese. I opted for all-purpose flour since it was readily available in my pantry. I concur with previous reviews that it bears a resemblance to a spice cake, likely due to the hints of ginger and nutmeg. Some of my more traditional friends may find it a tad too sweet, so next time I will experiment with 1.25 cups of a mix of brown and white sugar instead of the 1.5 cups stated in the recipe. Additionally, I will invest in some cake flour for my next attempt.

James Adams

10/15/2025 06:29:30 PM

I must say, this pound cake is absolutely delicious! My family thoroughly enjoyed it. I used All Purpose flour and added pure lemon extract. I'll definitely be making this again, it's a keeper.

Linda Martin

10/13/2025 02:07:11 PM

I decided to enhance the flavor of this dish by incorporating 1 teaspoon of nutmeg, 1 teaspoon of ginger, and 3 teaspoons of cinnamon. Additionally, I included 1 cup of buttermilk or sour cream, along with 1.5 cups of sweet potato.

Katherine Carter

10/14/2025 09:17:10 AM

I adjusted the sugar to around 2.5 cups and had slightly fewer potatoes than required, but otherwise stuck closely to the recipe. Baked for a full 60 minutes at 350 degrees. The cake was good the day after baking, but truly spectacular 2 days later! It only seems to get better with time. Dense, moist, and absolutely delicious, just like a perfect pound cake should be. I added a simple glaze for appearance, though it wasn't necessary. Despite the few reviews, don't hesitate to try this recipe - it's a definite winner!

Robert Evans

10/13/2025 11:42:35 AM

This recipe is excellent. It's a bit on the sweet side, so next time I'll reduce the sugar, but apart from that, it's a keeper.

Jessica Garcia

10/15/2025 06:14:22 PM

GREAT! I added 1/4 cup of vegetable oil.

Tyler Edwards

10/14/2025 06:32:57 PM

Absolutely scrumptious and perfectly moist. This cake has quickly become my new favorite!

Joshua Lopez

10/13/2025 10:45:30 AM

Absolutely fantastic! I prepared it for my pre-Christmas Eve party and it was a hit. Moist and delicious - definitely a recipe worth keeping.

Emily Clark

10/14/2025 09:06:09 AM

Absolutely loved this product! Even my pickiest eater enjoyed it. Great for babies!

Ronald Robinson

10/13/2025 02:21:21 PM

Delicious! The cake was incredibly moist. I added cream cheese and once it cooled completely, I stored it in an airtight container - it sliced beautifully.