Description
A moist and tender bundt cake made with mashed sweet potatoes and warm spices, perfect for holidays, gatherings, or cozy family desserts.
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
Instructions
Preheat oven to 350°F (175°C) and generously grease a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in mashed sweet potatoes and vanilla.
- Gradually add the dry ingredients, alternating with milk, mixing just until combined.
- Pour batter evenly into prepared bundt pan.
- Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- If desired, whisk together powdered sugar, milk, and vanilla, and drizzle over the cooled cake before serving.
Notes
- Grease and flour the bundt pan well to prevent sticking.
- Replace up to half the flour with whole wheat for a denser, hearty texture.
- Add chopped pecans, walnuts, or chocolate chips for extra flavor.
- Can be made ahead—flavor improves after a day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
