Sweet Potato Bundt Cake Recipe

Sweet Potato Bundt Cake Recipe: A Delicious Twist on a Classic

Why You’ll Love This Sweet Potato Bundt Cake

If you’re on the hunt for a standout dessert, look no further than this Sweet Potato Bundt Cake. This recipe, featuring the rich, warm flavors of sweet potato, is a game-changer for your dessert lineup. Thanks to Nielsen-Massey Vanillas, this cake combines sweet and spicy notes to create an unforgettable treat that’s perfect for any occasion.

A Cake that Doesn’t Taste Like Sweet Potatoes

Don’t worry if you’re not a fan of sweet potatoes—they’re a subtle ingredient in this bundt cake. Instead of dominating the flavor, the sweet potatoes contribute to the cake’s moistness and rich texture, similar to how pumpkin puree enhances a cake. This bundt cake’s deep, spicy character, with hints of cinnamon, cloves, and nutmeg, will elevate your dessert game.

Why Bundt Cakes Are the Best

Bundt cakes are a fantastic choice for dessert lovers who appreciate both ease and elegance. They’re simpler to make than layer cakes, yet they make a stunning centerpiece. Plus, they’re easy to slice, serve, transport, and store—making them perfect for gatherings and potlucks. And let’s be honest, who doesn’t love a cake that looks as good as it tastes?

Ingredients for Your Sweet Potato Bundt Cake

For the Cake:

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup lightly packed brown sugar
• ¾ cup (1 ½ sticks) unsalted butter, melted
• 1 ½ cups cooked and pureed sweet potato
• 1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract
• 1 ½ cups buttermilk

For the Cinnamon-Pecan Swirl:

• 2 tablespoons lightly packed brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup finely chopped pecans

For the Cream Cheese Drizzle:

• 2 tablespoons (1 ounce) cream cheese, room temperature
• 2 tablespoons unsalted butter, room temperature
• 1 cup powdered sugar
• ¼ teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
• 2 tablespoons whole milk

Step-by-Step Directions

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan, ensuring to coat all crevices thoroughly. For extra nonstick assurance, spritz the pan with nonstick spray before adding flour.
2. Prepare the Swirl:
   • In a small bowl, mix together the ingredients for the Cinnamon-Pecan Swirl and set aside.
3. Mix Dry Ingredients:
   • In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. Combine Wet Ingredients:
   • In a large bowl, beat the eggs and whisk them with the sugars, melted butter, sweet potato puree, vanilla extract, and buttermilk until well combined.
5. Fold and Layer:
   • Gently fold the dry ingredients into the wet mixture until just combined. Pour half of the batter into the prepared Bundt pan. Sprinkle the Cinnamon-Pecan Swirl over the batter, then add the remaining batter, smoothing the top.
6. Bake:
   • Bake for 65-75 minutes, or until the cake is deeply golden and a skewer inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool completely.
7. Make the Glaze:
   • For the cream cheese drizzle, beat the butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and milk, mixing until combined. Drizzle over the cooled cake.

Serves: 10-12

Expert Tips

• Consistency Check: Ensure the sweet potato puree is smooth for the best texture.
• Bundt Pan Prep: Don’t skip greasing and flouring the pan—this will ensure your cake comes out cleanly.

FAQs

Can I use a different type of flour?
Yes, you can substitute whole wheat flour for a healthier option, though it may affect the cake’s texture.

How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. Thaw it at room temperature before serving.

Want More Delicious Recipes?

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