Sweet Potato Bourbon Whiskey Cake
Indulge in the rich, comforting flavors of autumn with this Sweet Potato Bourbon Whiskey Cake—a moist and warmly spiced bundt cake that’s as luxurious as it is easy to make. Featuring velvety mashed sweet potatoes, a splash of bold bourbon whiskey, and aromatic hints of cinnamon and nutmeg, this dessert is a perfect blend of savory depth and sweet decadence. Its fluffy crumb is enhanced by the subtle nuttiness of optional pecans, while a light dusting of powdered sugar adds an elegant finishing touch. Whether you’re serving it at a holiday gathering or simply enjoying a slice with your favorite coffee, this bourbon-infused cake is sure to impress. Ready in just over an hour, this show-stopping recipe brings a cozy, gourmet flair to your dessert table.
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Recipe Information
Ingredients
- 2 cups Sweet potatoes (mashed, cooked and cooled)
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 0.75 cups Unsalted butter (softened)
- 4 large Eggs
- 0.33 cups Bourbon whiskey
- 0.5 cups Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 cups Powdered sugar (for dusting, optional)
- 0.5 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly and lightly dust with flour, tapping out the excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the mashed sweet potatoes, bourbon whiskey, vanilla extract, and milk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Be careful not to overmix.
If using pecans, fold them into the batter gently with a spatula.
Pour the batter into the prepared bundt pan, spreading evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely before serving.
Optional: Dust the top of the cake with powdered sugar for a decorative finish.
Slice and serve! Pair with a fresh cup of coffee or even a little bourbon on the side for a truly indulgent treat.
Nutrition Facts
Calories |
5262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 3990 mg | 174% | |
| Total Carbohydrate | 751.1 g | 273% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 476.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 669 mg | 51% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2777 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
