There’s a special kind of warmth that fills the kitchen when the aroma of sweet potatoes, cinnamon, and nutmeg begins to weave its magic. I will never forget the first time I decided to use sweet potato in a dessert—it was a delightful surprise that transformed my baking repertoire forever. This Moist Sweet Potato Bundt Cake is proof that comfort food can also be elegant and divine. Packed with creamy sweet potato puree and kissed with a luscious cream cheese glaze, this cake is perfect for any occasion, whether it’s a cozy breakfast with coffee or a festive dessert for holiday gatherings. With just one bowl and a handful of ingredients, you’ll whip up a cake that’s not only bursting with flavor but incredibly versatile—ideal for satisfying that sweet tooth while steering clear of processed treats. Let’s dive into this delightful recipe, one that’s destined to become a cherished favorite in your kitchen!
Why is Sweet Potato Bundt Cake so beloved?
Warmth and Comfort: The delightful combination of sweet potatoes, cinnamon, and nutmeg makes this cake the epitome of cozy baking.
Easy Preparation: This one-bowl recipe saves time in the kitchen, letting you focus on enjoying your creation.
Versatile Dessert: Perfect for breakfast, dessert, or a snack, it fits effortlessly into any occasion.
Crowd-Pleasing Flavor: Rich in flavor with a creamy glaze, it’s sure to satisfy both family and guests.
Healthier Option: Made with wholesome ingredients, it’s a delicious way to indulge without the guilt!
Festive Appeal: Beautifully presented, this cake is a showstopper for holiday gatherings and celebrations.
Sweet Potato Bundt Cake Ingredients
• The perfect blend of flavors begins here!
For the Batter
- Sugar – Balances the cake’s flavors; consider using coconut sugar for a healthier option.
- Brown Sugar – Adds moisture and rich caramel notes; dark brown sugar enhances the flavor.
- Vegetable Oil – Ensures a moist texture; substitute with melted coconut oil for a tropical touch.
- Unsalted Butter – Provides richness; if you use salted butter, reduce the salt in the recipe.
- Eggs – Essential for binding; replace with flax eggs for a vegan version.
- Baking Soda & Baking Powder – Key leavening agents; always use fresh for the best rise.
- All-Purpose Flour – Gives structure to the cake; a gluten-free blend works as a substitute.
- Salt – Enhances sweetness; don’t skip it in the dry mix for balanced flavor.
- Ground Cinnamon & Nutmeg – Impart warmth and spice; adjust according to preference.
- Vanilla Extract – Adds depth; opt for pure vanilla for stronger flavor.
- Canned Sweet Potato Puree – The star of the cake; make sure to use plain puree, not pie filling.
For the Filling
- Brown Sugar Filling – Enriches the cake with additional sweetness and spice; feel free to tweak the spice amounts based on taste.
For the Cream Cheese Glaze
- Cream Cheese – Forms the base of the creamy glaze; vegan cream cheese can be used as a substitute.
- Powdered Sugar – Provides sweetness; sift before using for a smooth glaze.
- Milk – Adjusts the glaze consistency; any milk alternative works for lactose-free diets.
Optional Topping
- Chopped Pecans – Adds a crunchy texture; walnuts can be used instead or simply leave them out for a nut-free option.
Let’s gather these ingredients and get ready to bake a scrumptious Sweet Potato Bundt Cake that your family will adore!
How to Make Sweet Potato Bundt Cake
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Make Brown Sugar Filling: In a bowl, combine brown sugar, cinnamon, nutmeg, and softened butter until well-mixed and creamy. Set aside to allow the flavors to meld.
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Prepare Bundt Cake Batter: Preheat your oven to 350°F (175°C) and generously grease a 1-pound bundt pan. In a stand mixer, blend the sweet potato puree, vegetable oil, unsalted butter, eggs, vanilla extract, sugar, and brown sugar until everything is well combined.
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Add Dry Ingredients: Gradually incorporate flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Mix until just combined to avoid overmixing, ensuring a tender cake texture.
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Assemble Cake: Pour half of the cake batter into the greased bundt pan. Spread the prepared brown sugar filling evenly over the batter, then top with the remaining batter, smoothing the top gently.
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Bake: Place the bundt pan in the preheated oven and bake for 45-55 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
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Cool and Glaze: Allow the cake to cool for 20 minutes in the pan before gently turning it out onto a wire rack. Once completely cool, drizzle the cream cheese glaze over the cake, letting it drip down the sides.
Optional: Sprinkle with chopped pecans for an extra crunch and nutty flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sweet Potato Bundt Cakes are perfect for busy home cooks looking to save time during hectic weeks! You can prepare the cake batter up to 24 hours in advance by mixing all the wet and dry ingredients and storing the batter in an airtight container in the refrigerator. The brown sugar filling can also be made ahead of time and refrigerated for up to 3 days. When you’re ready to bake, simply pour the chilled batter into the greased bundt pan, add the filling, and bake. This way, you’ll enjoy a deliciously moist cake that’s just as delightful, with minimal effort required when it’s time to serve.
How to Store and Freeze Sweet Potato Bundt Cake
Fridge: Store the Sweet Potato Bundt Cake in an airtight container for up to 5 days to maintain its moisture and flavor.
Freezer: Wrap cake slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months; thaw overnight in the fridge before serving.
Reheating: For a warm slice, microwave it for about 20-30 seconds. Alternatively, you can warm it in an oven at 350°F for 10-15 minutes.
Sweet Potato Bundt Cake Variations
Invite your creativity into the kitchen and make this Sweet Potato Bundt Cake your own with these exciting twists!
- Gluten-Free Flour: Swap all-purpose flour with a gluten-free blend to accommodate dietary needs. It maintains the cake’s tender crumb beautifully.
- Dairy-Free Option: Substitute unsalted butter and cream cheese with vegan alternatives for a delightful dairy-free treat everyone can enjoy.
- Nutty Addition: Add chopped hazelnuts or almonds for a unique crunch that pairs wonderfully with the soft cake texture.
- Spiced Up: For an extra zing, incorporate a dash of cayenne pepper or ground ginger into the batter for a subtle kick!
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing brightness that complements the warm spices beautifully.
- Choco-Nutty Delight: Fold in semi-sweet chocolate chips and hazelnuts for a decadent twist that’s sure to impress chocolate lovers.
- Sweet Cream Swirl: Create a cream cheese mixture with vanilla and a touch of sugar to swirl through the batter before baking for a luscious surprise.
- Fruit Fusion: Incorporate mashed bananas or applesauce for added moisture and a hint of fruity flavor that elevates the cake experience.
Get ready to enjoy a cake that not only warms the heart but also embraces your personal touch!
What to Serve with Sweet Potato Bundt Cake?
The delightful flavors of this cake open the door to a world of tasty pairings that elevate every bite.
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Creamy Mashed Potatoes: These buttery, smooth potatoes bring a comforting contrast to the sweet spices of the cake. Imagine enjoying a slice of cake after a hearty dinner—it’s the perfect sweet finish!
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Warm Cinnamon Apples: The sweet-tart taste and aromatic spices of cinnamon apples complement the cake beautifully. Serve them warm for a cozy dessert that embraces autumn flavors.
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Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy, cold element that pairs wonderfully with the warm cake. The combination of heat and cold is simply irresistible!
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Chai Tea Latte: This spiced tea mirrors the flavors in the bundt cake, making it a cozy pairing for an afternoon snack. Sipping on chai while enjoying a slice is comfort food bliss.
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Pumpkin Spice Latte: Combining the warm spices of both the cake and latte creates a seasonal treat perfect for chilly days. It’s like a warm hug in a mug alongside your sweet dessert.
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Caramel Sauce: Drizzling a bit of caramel sauce over the cake adds a decadent touch. The gooey sweetness brings out the rich flavors hidden within the moist bundt cake.
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Chopped Pecans: Serve extra chopped pecans on the side for those who love a bit of crunch. It’s a lovely way to enhance the nutty flavors already present in the cake.
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Fresh Fruit Salad: A refreshing fruit salad balances the cake’s sweetness with bright, tart notes. Choose seasonal fruits for a colorful and healthful side that complements the dessert.
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Coffee: A strong cup of coffee pairs beautifully with the cake’s rich flavors. Whether it’s brunch or dessert, the robust brew enhances the overall experience.
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Whipped Cream: A dollop of whipped cream adds a light, airy element that contrasts with the dense cake, providing a perfect balance of textures.
Expert Tips for Sweet Potato Bundt Cake
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Mixing Matters: Ensure you combine wet and dry ingredients well, but avoid overmixing to keep the cake tender.
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Check Doneness: Test in multiple cake areas with a toothpick to confirm the Sweet Potato Bundt Cake is fully baked.
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Greasing the Pan: Avoid sticking by generously greasing the bundt pan before pouring in the batter.
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Glazing Perfection: Let the cake cool completely before glazing to ensure the cream cheese glaze sets beautifully without sliding off.
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Flavor Adjustments: Feel free to tweak spices like cinnamon and nutmeg to your family’s taste for a personalized touch!
Sweet Potato Bundt Cake Recipe FAQs
How do I choose ripe sweet potatoes?
Absolutely! When selecting sweet potatoes for your Sweet Potato Bundt Cake, look for firm, smooth potatoes without any dark spots or soft areas. The skin should be intact and free from blemishes. Avoid those with excessive wrinkling, as they may be dehydrated.
What is the best way to store leftover Sweet Potato Bundt Cake?
Very! To keep your cake fresh, wrap it tightly in plastic wrap or store in an airtight container. It will stay deliciously moist in the fridge for up to 5 days. If you want to keep it longer, consider freezing slices.
Can I freeze Sweet Potato Bundt Cake?
Absolutely! To freeze your cake, slice it first for easier servings. Wrap each slice tightly in plastic wrap, then place them in a zip-top freezer bag or an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge.
What should I do if my cake sinks in the middle?
Oh no, don’t worry! A sunken cake can happen sometimes. This might indicate underbaking, so ensure to check for doneness using a toothpick in several parts of the cake. The cake is done when the toothpick comes out with just a few moist crumbs. Make sure too that your leavening agents (baking powder and baking soda) are fresh, as they play a crucial role in rising.
Are there any dietary considerations I should keep in mind?
Definitely! If you’re serving this Sweet Potato Bundt Cake to someone with dietary restrictions, you can make it vegan by using flax eggs instead of regular eggs and vegan cream cheese for the glaze. If allergies are a concern, ensure to inform your guests of the ingredients, especially regarding nuts if you choose to include pecans in the topping.
Can I adjust the spices in the recipe?
Very much! The beauty of this recipe lies in its flexibility. Feel free to tweak the amounts of cinnamon and nutmeg based on your family’s preference. If you’re not a fan of nutmeg, you can simply omit it or replace it with allspice or ginger for a different flavor profile. Enjoy personalizing your Sweet Potato Bundt Cake!
Irresistible Sweet Potato Bundt Cake with Creamy Glaze
Ingredients
Equipment
Method
- In a bowl, combine brown sugar, cinnamon, nutmeg, and softened butter until well-mixed and creamy. Set aside.
- Preheat your oven to 350°F (175°C) and grease a bundt pan. Blend sweet potato puree, vegetable oil, unsalted butter, eggs, vanilla extract, sugar, and brown sugar until combined.
- Gradually incorporate flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Mix until just combined.
- Pour half of the cake batter into the greased bundt pan. Spread the prepared brown sugar filling over, then top with remaining batter.
- Bake for 45-55 minutes. To check doneness, insert a toothpick; it should come out clean.
- Allow the cake to cool for 20 minutes in the pan before turning it out onto a wire rack. Once cool, drizzle the cream cheese glaze over the cake.
- Optional: Sprinkle with chopped pecans.