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1-Bowl sweet potato pound cake

1-Bowl Sweet Potato Pound Cake That Melts in Your Mouth

This 1-bowl sweet potato pound cake is a true comfort food delight, combining rich flavor with a tender crumb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Sweet Potato Puree Use pure sweet potato puree without added spices.
  • 1/2 cup Butter Softened to room temperature.
  • 1 cup Granulated Sugar Avoid overpacking.
  • 3 Eggs Large eggs at room temperature.
  • 2 cups All-Purpose Flour Spoon and level to prevent density.
  • 1/2 cup Buttermilk Adds tenderness.
  • 1 teaspoon Baking Soda Ensure it is fresh.
  • 1 teaspoon Baking Powder Ensure it is fresh.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1 teaspoon Spices (Cinnamon, Nutmeg) Infuses warmth and depth.
For the Cream Cheese Glaze
  • 8 oz Cream Cheese Softened before mixing.
  • 1/4 cup Butter At room temperature.
  • 1 cup Powdered Sugar Sift if necessary.
  • 2 tablespoons Milk Adjust for thickness.

Equipment

  • 10-inch Bundt pan
  • Mixing Bowl
  • Hand mixer or stand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 10-inch Bundt pan by greasing it with butter and dusting with flour.
  2. In a large mixing bowl, combine softened butter and granulated sugar, cream until pale and fluffy (3-5 minutes).
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
  4. In separate bowls, whisk together flour, baking soda, baking powder, and spices. Mix sweet potato puree and buttermilk in another bowl.
  5. Gradually add the dry mixture to the creamed butter mixture, alternating with the wet sweet potato and buttermilk mixture.
  6. Pour the batter into the prepared Bundt pan and bake for 70-85 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
  8. In a mixing bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and a splash of milk.
  9. Once the cake has cooled, drizzle the cream cheese glaze over the top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 240mgFiber: 2gSugar: 22gVitamin A: 750IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers properly to maintain moisture.

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