Sweet Potato Bundt Cake
Transform your dessert table with this indulgent Sweet Potato Bundt Cake, a show-stopping treat that's as comforting as it is delicious. Packed with the natural sweetness of mashed sweet potatoes and a warm symphony of spices like cinnamon, nutmeg, and ginger, this moist and tender bundt cake brings fall flavors to life in every bite. Topped with a luscious cream cheese glaze, it's a perfect balance of creamy richness and spiced sweetness. Easy to prepare in just 20 minutes, this crowd-pleaser is baked to golden perfection in under an hour and serves up to 12—making it an ideal choice for holiday gatherings or anytime indulgence. Whether you're a bundt cake connoisseur or just looking to elevate your dessert repertoire, this sweet potato cake will become an instant favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 2 cups sweet potatoes, mashed
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cup sour cream
- 2 cups powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or non-stick spray, and lightly dust with flour. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the mashed sweet potatoes to the butter-sugar mixture and mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add in the dry ingredients to the wet mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely.
While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Once the cake is fully cooled, drizzle the cream cheese glaze generously over the top of the cake.
Slice and serve. Enjoy your Sweet Potato Bundt Cake!
Nutrition Facts
Calories |
6677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.7 g | 359% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1446 mg | 482% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 997.1 g | 363% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 678.4 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 794 mg | 61% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3262 mg | 69% | |
*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.
