Name: Sweet Potato Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 4 large eggs; 2 cups mashed cooked sweet potatoes; 2 tsp vanilla extract; 1/2 cup milk or buttermilk; Optional glaze: 1 cup powdered sugar, 2–3 tbsp milk, 1/2 tsp vanilla extract

Why You’ll Love This Recipe

Moist and flavorful thanks to sweet potatoes.
Elegant presentation with minimal effort.
Perfectly spiced for a cozy, seasonal dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Mashed cooked sweet potatoes
Vanilla extract
Milk or buttermilk
Optional glaze: powdered sugar, milk, and vanilla extract

Directions

Preheat oven to 350°F (175°C) and grease a bundt pan generously.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
Beat in eggs one at a time, followed by the mashed sweet potatoes and vanilla.
Gradually add the dry ingredients, alternating with milk, mixing just until combined.
Pour batter evenly into the prepared bundt pan.
Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
If desired, drizzle with glaze before serving.

Servings and timing

Serves 12–14.
Prep time: 20 minutes.
Cook time: 50–60 minutes.

Variations

Add chopped pecans or walnuts for crunch.
Swirl in cream cheese filling for a richer cake.
Use pumpkin puree instead of sweet potato for a different seasonal twist.
Add a maple glaze for extra depth of flavor.
Dust with powdered sugar instead of glaze for a simple finish.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. Freeze slices individually wrapped for up to 2 months; thaw at room temperature. Warm briefly in the microwave if desired.

FAQs

1. Can I use canned sweet potatoes?

Yes—just drain and mash well before adding.

2. How do I make sure the cake doesn’t stick to the bundt pan?

Grease thoroughly with butter or cooking spray and dust lightly with flour.

3. Can I make it dairy-free?

Use dairy-free butter and plant-based milk.

4. Can I use whole wheat flour?

Yes—replace up to half the flour with whole wheat for a denser texture.

5. Can I make it ahead?

Yes—the flavor improves after a day, so it’s great for make-ahead baking.

6. How do I keep it moist?

Avoid overbaking and store it tightly covered.

7. Can I add chocolate chips?

Yes—they pair wonderfully with the spices.

8. What’s the best glaze for this cake?

A simple vanilla glaze or maple glaze works perfectly.

9. Can I bake it in a regular cake pan?

Yes—use two 9-inch round pans and reduce baking time to 30–35 minutes.

10. Can I use yams instead of sweet potatoes?

Yes—just cook, mash, and use the same way.

Conclusion

Sweet potato bundt cake is a beautiful, moist, and flavorful dessert that captures the comforting essence of home baking. Whether glazed, dusted with sugar, or enjoyed plain, it’s a timeless treat that’s as pretty as it is delicious.