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Sweet Potato Bundt Cake + Maple Glaze

November 26, 2021
Shanika | Orchids + Sweet Tea

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Kickstart your holiday mornings with the irresistible indulgence of our Sweet Potato Bundt Cake—a sweet, moist, and dense delight that's sure to brighten your day.

Sweet Potato Bundt Cake + Maple Glaze

Get ready to wow your guests with this scrumptious Sweet Potato Bundt Cake + Maple Glaze recipe--- Perfect for breakfast, brunch, or dessert. This cake is all about that soft, moist texture, thanks to the sweet potato goodness. Whether you're showing off at a bake sale, sprucing up your brunch, or just treating yourself to something sweet, this recipe guarantees pure joy with each slice, especially with that irresistible glaze! Gluten-free, Vegan + Dairy-free Option.

Slices of Sweet Potato Bundt Cake with Maple Glaze on two small, stacked plates

Sweet Potatoes in Bundt Cake?

I'm all about using seasonal ingredients in new ways. And since sweet potato is all over the place in fall + winter I love to make the most of it! It's so delicious in everything especially when it comes to sweet baked goods like this Sweet Potato Bundt Cake with Maple Glaze recipe! I enjoy making bundt cakes because they instantly feel fancier with their unique shape. The inspiration to use sweet potato actually came from my 1-Layer Maple Sweet Potato Cake recipe, which was a huge hit in my house, Haha!

Some of my other favorite sweet potato recipes have to be, Vegan Sweet Potato Cinnamon RollsVegan Chocolate Donut Holes with Sweet Potato, and when it comes to savory dishes, Butternut Squash Sweet Potato Shepard’s Pie and Crispy Cajun Sweet Potato Fries are on my weekly rotation --- As you can tell I always have a supply of these root veggies in my kitchen.

Okay back to this bundt cake recipe, it seriously has the best sweet-spiced flavor from cinnamon + nutmeg, while striking the perfect balance of sweetness, fluffiness, and softness, complemented by an oh-so-delicious maple glaze. It's SO easy to make with simple ingredients. Perfect for afternoon tea, dessert, or gatherings and parties, it's a treat that suits any occasion and is sure to disappear fast.

Jump to:

Why You Will LOVE This Sweet Potato Bundt Cake?

  • Bursting with rich sweet potato flavor.
  • Warm, comforting notes of cinnamon + nutmeg.
  • Moist and tender crumb in every bite.
  • Perfectly cozy for any occasion.
  • Travel-friendly! This bundt cake is conveniently packable!
  • Lusciously rich and OH SO flavorful
  • It's the PERFECT tasty dessert!

What Exactly Is a Bundt Cake?

A bundt cake is a special kind of cake that's baked in a round pan with a fancy fluted design. The pan's shape gives the cake a really cool and unique appearance, making it a great dessert for special occasions or when you want to impress your guests. Plus, bundt cakes are usually a bit denser and moister than regular cakes, so they're super satisfying and yummy. If you've never tried making a bundt cake before, I highly recommend giving it a go with this recipe or one of my other favorites is this Orange Olive Oil Bundt Cake- it's a fun way to elevate your baking game!

Partially-sliced Sweet Potato Bundt Cake with Maple Glaze

How To Make Sweet Potato Bundt Cake

First step? Making the cake, of course! We'll save the glaze for later because right now, we're all about that Sweet Potato Bundt Cake batter. And let me tell you, it's a breeze to whip up! Here's what you need:

Ingredients

Sweet Potato Bundt Cake

  • 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. (Sub-out for Bob's Red Mill GF flour for Gluten-free version)
  • Baking powder + 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.  You can easily make your own, no soaking necessary! Or, another plant-based or regular milk will also work here. 

Maple Glaze

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.

SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!

Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Sweet Potato Bundt Cake. Everything from my fave baking sheets, bundt molds, mixing bowls, and more. SEE THEM HERE!

Half-sliced Sweet Potato Bundt Cake with Maple Glaze

Tips For The Best Lemon Ginger Bundt Cake

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

GREASE THE PAN

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, however, when not using flour----just ensure that you butter the pan generously.

ROOM TEMP BUTTER

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.

DON'T OVER-MIX!

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.

LET IT COOL!

Let the cake cool completely: After you've baked the cake, let it cool completely in the pan before you try to remove it. This will help it keep its shape and prevent it from falling apart.

Slices of Sweet Potato Bundt Cake with Maple Glaze on a wooden board

How To Make Sweet Potato Puree From Scratch

Making your own sweet potato puree is easy, but if you're short on time, you can also use canned varieties just make sure there is no added sugar.
Here's how to easily make your own for all your sweet potato recipes:

The Oven Method

SCRUB AND PRICK THE POTATOES

Give your sweet potatoes a good scrub under running water to remove any dirt. Then, take a fork and gently prick the potatoes a few times. It's like giving them tiny air holes to breathe while they bake.

BAKE THE BEAUTIES

Lay the clean, pricked sweet potatoes directly on your oven rack or on a baking sheet lined with foil. They're going into that hot oven for about 45-60 minutes. It's like letting them get all cozy and soft on the inside. You'll know they're done when you can easily pierce them with a fork.

COOL + PEEL

Once they're out of the oven, give them a little time to cool down. Then, you can easily peel off the skin. It should come off like a jacket on a warm day! Haha.

MASH IT UP

Now, get out a trusty fork, potato masher, or food processor. Mash those sweet potatoes until they turn into a velvety, smooth puree. It's like transforming them into delicious, orange gold!

The Boiling Method

Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes, and let them simmer until they're tender. This typically takes about 15 to 25 minutes, depending on the size of the potato pieces. Once they're soft enough, be sure to drain them thoroughly before pureeing.

Slice of Cake on a small plate with a fork

How To Use Sweet Potato Puree

Besides using it in this delicious bundt cake recipe, here are a few more ideas for using sweet potato puree-

How To Serve Sweet Potato Bundt Cake

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!

Why Didn't My Cake Come Out Of The Pan Clean?

This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.

Cake on a wooden board

Can I Make This Bundt Cake Vegan?

Yes simply opt for a vegan butter (I love using Earth Balance buttery sticks) and replace regular eggs with a vegan option in your bundt cake recipe, there are a few options to consider. Here are some common egg substitutes that work well in baking:

  • Flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it forms a gel. This can be used to replace 1 egg in your recipe.
  • Applesauce: Use ¼ cup of unsweetened applesauce to replace 1 egg. This works especially well in recipes that call for only 1 or 2 eggs.
  • Mashed banana: Use ¼ cup of mashed ripe banana to replace 1 egg. This works well in recipes that have a mild flavor, as the banana can add a subtle sweetness.
  • There are several brands of vegan egg substitutes available in supermarkets, such as Just Egg, Bob's Red Mill Egg Replacer, and Ener-G Egg Replacer. These products are designed to mimic the texture and function of eggs in baking recipes and great if you want to go egg-free!

Sweet Potato Bundt Cake + Maple Glaze Q + A's

How To Store?

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 do I know when a bundt cake is done baking?

The baking time for a bundt cake can vary depending on the recipe and the size of your pan, but a good rule of thumb is to check the cake with a toothpick or cake tester. Insert it into the center of the cake - if it comes out clean, the cake is done baking! You can also look for the edges of the cake to pull away from the sides of the pan, or for the cake to have a golden brown color

Can I Make This Bundt Cake Gluten-free?

Absolutely! If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Love Cake? Try These Sweet Creations Next!

If you loved this Sweet Potato Bundt Cake + Maple Glaze recipe then you have to try these delicious cake recipes next!

MADE OUR RECIPE(S)?

If you tried this Sweet Potato Bundt Cake + Maple Glaze recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Half-sliced Sweet Potato Bundt Cake with Maple Glaze

Sweet Potato Bundt Cake + Maple Glaze

November 26, 2021
5 from 8 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
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 servings

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

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Sweet Potato Bundt Cake with Maple Glaze

Shanika

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  1. Very tasty! I believe I over-baked a bit as it's a bit dry but the flavor is wonderfully spiced and the glaze is fantastic.

    • Hi Natalie! I' so glad that you enjoyed this recipe! It's definitely full of warm spices and one of my faves! Thanks so much for giving it a try! 🙂

  2. Delicious! Everyone in my family loved it. The way you wrote out the steps was so helpful. It's delicious with and without the glaze. Thank you so much for sharing

    • Hi Evelyn! I am so happy to hear that! Yay! Thanks so much for choosing to make my recipe! 🙂

  3. I am absolutely loving the colour of this cake! The glaze sounds amazing and the top of the cake is striking. Can't wait to try the combination of flavours.

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