Sweet Potato Bundt Cake + Maple Glaze

Half-sliced Sweet Potato Bundt Cake with Maple Glaze

5 from 8 votes

Sweet Potato Bundt Cake + Maple Glaze

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 Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: baked, bundt cake, cake, classic

Servings: servings

Calories: 330kcal

Author: Shanika

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**

US Customary - Metric

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.

Notes

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.

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