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.
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.
Brownsugar. I recommend using organic sugar.
Cane sugar. Same here!
Eggs. It's best to use room temperature eggs for better mixing.
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!
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.
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!
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!
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.
LOVE THIS RECIPE?
LET US KNOW!
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! 🙂
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.
This was the first time I used sweet potatoes in a baked dessert and it won't be the last! This cake is awesome!!
Love adding sweet potatoes to my baking, will have to try this one out soon! Looks so moist and tender!
This was an excellent recipe, and the entire family loved it. I will be making this again this Holiday. Happy Holidays!
Oh I need a piece of this delicious sounding bundt cake! I've never had sweet potatoes in a cake but I am here for it.