Make a stunning and dense Sweet Potato Bundt Cake with Maple Glaze for a holiday breakfast, brunch or dessert and you'll be sure to delight your guests. 

I'm all about using seasonal ingredients in new ways. And since sweet potato is all over the place in fall, and so delicious in everything from sweet baked goods like Vegan Chocolate Donut Holes with Sweet Potato to savory meals like Butternut Squash Sweet Potato Shepard’s Pie, I always have a supply of these root veggies in my kitchen.

And since I've been planning meals for the holidays, I wanted to incorporate sweet potatoes into a sweet treat that works for breakfast or dessert. This bundt cake looks impressive, has a sweet-spiced flavor from cinnamon and nutmeg, and is sure to disappear fast.

Ingredients

Before you make the sweet maple glaze, start by making the cake batter. Here's what you need:

• Mashed sweet potato. You can also use canned pumpkin puree.
• Butter. Use unsalted butter that's softened to room temperature.
• Flour. I use organic flour from Bob's Red Mill.
• Baking powder and baking soda
• Warming spices. I'm talking about the perfect pairing with sweet potato: cinnamon, nutmeg, allspice.
• Brown sugar. I recommend using organic sugar.
• Cane sugar. Same here!
• Eggs. It's best to use room temperature eggs for better mixing.
• Vanilla extract
• Vegetable oil. You can also use avocado oil.
• Almond milk. Feel free to use your favorite kind of milk.

Maple Glaze Ingredients

The shiny and sweet maple glaze drizzled over the top of the bundt cake brings everything together. Here's what you need to make it:

• Powdered sugar. Make sure not to use granulated sugar, or the glaze will be grainy, not smooth.
• Butter. Again, go with unsalted.
• Maple syrup. Make sure you're using the real thing, not imitation syrup!
• Vanilla extract
• Almond milk. Use just enough milk to bring the glaze together.

Tips for the Best Sweet Potato Bundt Cake

Here are a few tips to make sure your cake comes out perfectly the first time:

• Make sure you thoroughly grease the bundt pan. I also recommend adding a light coating of flour to make sure your cake slides easily out of the pan.
• Use room-temperature butter so it whips up light and fluffy with the sugars. Otherwise, you may get lumps of butter in the cake batter.
• Once you combine the dry and wet ingredients, avoid over-mixing the cake batter. Just mix until the batter comes together smoothly. It will be thick and rich.
• Cool the cake fully before adding the glaze.

Serving Suggestions

You can serve this stunning sweet potato cake for a decadent breakfast. I love it for the holidays. It's also easy to pack and bring for brunch with friends. I like to pair it with something savory like Easy Veggie Frittata.

Of course, this is a sweet cake, so if you're looking for a great holiday dessert with seasonal flavor, it works there too!

Storage

Store leftover bundt cake in an airtight container or tightly wrapped in plastic at room temperature for 2-3 days.

For longer storage, keep it in the freezer for up to 3 months. You can defrost the cake overnight on the counter and serve at room temperature.

How to Make Mashed Sweet Potato

It's easy to make mashed sweet potato for your cake. Simply pierce a large sweet potato all over with a fork. Place it in the microwave and cook for 2-3 minutes, until very soft. Remove the skin and mash the sweet potato with a fork or potato masher. It's ready to go into your cake batter!

More Bundt Cake Recipes

• Mini Carrot SunButter Bundt Cakes
• Orange Olive Oil Mini Bundt Cakes
• Valentine's Day Mini Chocolate Brownie Bundt Cakes

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If you make this Sweet Bundt Cake with Maple Glaze, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Sweet Potato Bundt Cake + Maple Glaze

November 26, 2021 •

By Shanika

5 from 7 votes

This is a dense and moist Sweet Potato Bundt Cake topped with a decadent maple glaze that's great for breakfast, brunch or even dessert!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Serves: 12 servings

Units:

US Customary|Metric

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Ingredients

BUNDT CAKE:

• 1 cup mashed sweet potato
• ½ cup unsalted butter, softened at room temp.
• 2 ½ cups organic all-purpose flour
• 1 ½ tsps baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ cup organic brown sugar, lightly packed
• ½ cup organic cane sugar
• 3 large eggs
• 2 tsps vanilla extract
• ¼ cup vegetable oil
• ¼ cup Almond milk, at room temp.

MAPLE GLAZE:

• 2 cups organic powdered sugar, sifted
• 4 Tbsps unsalted butter, softened at room temp.
• 4 Tbsps pure maple syrup
• 1 teaspoon vanilla extract
• 1-2 Tbsps Almond milk, if needed**

Instructions

TO MAKE BUNDT CAKE:

• Begin by preheating the oven to 375 degrees Fahrenheit. Lightly grease (with butter) and flour a standard Bundt cake pan.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until combined. Set aside.
• In a bowl, add the butter and sugars, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3minutes. Beat in the mashed sweet potatoes.
• Add the eggs (one at a time) followed by the vanilla and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the milk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet easy to stir.
• Scoop the batter evenly into the Bundt cake pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
• Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a cake stand or dish. NOTE: Let it cool for at least 1-2 hours in a cool place.

TO MAKE THE GLAZE:

• In a bowl, beat the butter until pale and fluffy. Add the powdered sugar, vanilla, and maple syrup, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of milk at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
• Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle maple glaze atop.
• Slice and enjoy with your favorite scoop of ice cream or whipped cream.

Tips & Tricks

STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.

 

Nutrition

Calories: 330kcal | Carbohydrates: 68g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 352mg | Potassium: 209mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4907IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg

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Sweet Potato Bundt Cake with Maple Glaze

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