Sweet Potato Bundt Cake Recipe

Today’s Best Recipe is Sweet Potato Bundt Cake.

This easy bundt cake recipe is brought to you by Nielsen-Massey Vanillas.

The recipe uses sweet potatoes, but the gem in this cake is the rich marriage of sweet and woody notes with a deep, spicy character similar to clove or nutmeg.

This vanilla pairs well with chocolate, citrus fruits, cinnamon, cloves, and other warm spices.

It’s perfect for dessert tonight, fall dessert, or a showcased holiday dessert!

 

If you’re not a sweet potato lover, don’t leave just yet.

This sweet potato bundt cake doesn’t taste like sweet potatoes.

It’s a delicious spiced bundt cake that will elevate the bar for all cakes.

The sweet potatoes are folded into the batter, creating the most incredible moistness and silkiness.

It’s similar to what pumpkin puree does.

I find bundt cakes to be much easier to make than a layer cakes, but are still eye-worthy enough to be a dessert centerpiece.

Bundt cakes are easy to slice, serve, transport and store, making it a win-win for all. 

If you need an excuse to indulge in this deliciousness–sweet potatoes are full of potassium, says healthy eating.

Go ahead, skip the vitamins, and eat this whole sweet potato bundt cake instead.

No judgment here.

You’ll find more great recipes on our Pinterest Dessert Board.

We also have a great recipe for Sweet Potato Custard pie if you want pie.

 

Sweet Potato Bundt Cake Ingredients

For the Sweet Potato 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

 

Sweet Potato Bundt Cake Directions

Preheat oven to 350 F. Butter and prepare pan by greasing and flouring a 12-cup Bundt pan, making sure to grease all crevices in the pan thoroughly.

Tip: Before adding flour, spritz the pan with nonstick cooking spray to get into all the crevices, then add flour.

Set aside.

In a small mixing bowl, combine all ingredients for the Cinnamon-Pecan Swirl.

Set aside.

Sift the flour, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl.

In a large bowl, beat egg and whisk into sugars, melted butter, sweet potato puree, vanilla, and buttermilk.

Gently fold in the dry ingredients to the sweet potato mixture, stirring until just combined.

Pour half of the cake batter into the prepared bundt pan, smoothing evenly over the bottom of the pan.

Sprinkle on the Cinnamon-Pecan Swirl on top of the cake batter, then gently spoon on the remaining batter, smoothing out the top.

Bake for 65-75 minutes, or until deeply golden on top and a thin skewer or wooden pick inserted into the center of the cake comes out clean.

Cool cake in the pan, then invert onto a wire rack and allow to finish cooling before glazing.

Cream Cheese Glaze:

In a small bowl, beat the butter and cream cheese together with an electric mixer.

Add in the powdered sugar, vanilla, and milk until well combined.

Use a spoon or pastry bag to drizzle over the cake before serving.

(Serves 10-12)

You can also serve it with homemade whipped cream.