This sweet potato bundt cake is so moist with a velvety soft texture, and just the right amount of spice.
If you love the sweet potato recipes that we all crave this time of year(from sweet potato casserole to sweet potato pie), this flavorful cake is sure to become a new favorite!
If you've never tried a sweet potato cake, the texture, richness and warm spices are very similar to pumpkin spice cake.
How to Make Sweet Potato Bundt Cake
You can find the full, printable cake recipe card further down in this post, but here is a quick rundown of our steps!
- Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan (see notes)
- In the bowl of your electric mixer (fitted with a paddle attachment if using a stand mixer), mix the four eggs and white and brown sugar at medium-high speed. Mix until the egg & sugar mixture thickens and pales in color (approximately 3 minutes).
- With the mixer on low speed, add vegetable oil, melted butter, and vanilla extract. Add the sweet potato puree and mix until combined. Do not over-mix.
- In a separate bowl, add the all purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until well combined.
- With the mixer on low speed, alternately add the flour mixture and milk to the sweet potato mixture, beginning and ending with the flour mixture. We do three additions of the flour mixture and two additions of milk. After the last addition, mix just until combined- be careful not to over-mix.
- Pour batter into the prepared pan. We used a bundt pan but a tube cake pan is good too! (If using a smaller bundt or tube pan, keep in mind that you should have at least 1 ¼ inch between the top of the cake batter and the top of the pan.
- Bake at 350 degrees F for approximately 50 minutes. Baking times may vary. Check at 45 minutes as ovens and pan size can effect bake time.
- The sweet potato cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cake cool in the bundt cake pan on a wire rack for 5-10 minutes, then turn out.
Sweet Potato Puree- Canned vs. Fresh
For convenience, we like to use canned sweet potato puree which can be found on the baking aisle of most grocery stores (usually next to the canned pumpkin puree)!
However, if you would prefer freshly cooked sweet potato puree (or if the canned sweet potato puree is sold out at your store), that works great with this recipe too. You would still need 15 oz. (or about 1 ½ cups of puree) for the recipe.
Can this Bundt Cake be Frozen?
Yes! This sweet potato cake freezes beautifully. In fact, we find that wrapping & freezing our freshly baked cake layers or bundt cakes (especially when they are still a bit warm) makes for an extra moist cake.
- Simply bake, allow to cool, and wrap with a layer of plastic wrap and then tightly with aluminum foil.
- As I mentioned above, we often like to wrap our cakes while they are still slightly warm.
- This delicious cake will stay just as fresh as the day that it was baked for up to three months.
Defrosting the Cake
- When you are ready to defrost the cake, it can take up to 6-8 hours and so it is best to move it from the freezer to the refrigerator (still wrapped) the day before you will be serving it.
- Then, remove it from the refrigerator and let it continue to warm to room temperature at least a few hours before serving.
We glazed our cake with a simple, delicious caramel icing. It is not only pretty, it goes perfectly with the spiced sweet potato flavor. You can find the full homemade caramel icing recipe further down in this post, but here is a quick look at our steps:
- Combine unsalted butter, milk, salt, corn syrup, and brown sugar in small saucepan.
- Next, bring the mixture to a boil over medium heat. (Stir constantly)
- Once the caramel mixture starts to boil, remove from the heat and continue stirring until sugar dissolves.
- Cool the caramel sauce for 10-15 minutes. Gradually whisk in the sifted powdered sugar a little at a time-- we find it easier to do this with a wire whisk.
- Allow the caramel icing to cool to desired consistency, it thickens as it cools.
- If glaze is too thick, add a bit of milk. If it's too thin, add a bit more powdered sugar.
Applying the Glaze to the Sweet Potato Cake
- One of my favorite things about bundt cakes and pound cakes is how easy they are to decorate!
- For today's bundt cake, I spooned the caramel icing over the cooled cake bit by bit as I worked my way all the way around.
- As you can see in the photo, the glaze was cooled and thickened enough that it dripped down slightly.
- As an optional step, we topped the caramel icing with chopped pecans.
Consistency of the Caramel Glaze
You have some wiggle room with the consistency- once the caramel icing has cooled, if you'd like it slightly thinner, just add a tiny bit more milk or cream.
If you need to thicken it a bit more, add a bit more sifted powdered sugar.
More Fall Cakes!
We have more delicious fall cake recipes to share with you, including a Sweet Potato Layer Cake!
We'll share some more of our fall favorites below, but make sure to also check out our roundup of 50+ of the BEST Fall Cake Recipes!
These desserts are a wonderful way to celebrate the holiday season (and many are go-to recipes year-round)!
Enjoy the Recipe!
Thanks so much for stopping by! We hope that you enjoy this great recipe- it truly is the perfect fall dessert!
If you give it a try, we would love for you to leave a comment and photo below. Enjoy!
Sweet Potato Bundt Cake
This moist Sweet Potato Bundt Cake is so moist, flavorful, and perfect for fall!
- 1 cup (200g) Granulated Sugar (white sugar)
- 1 cup (200g) Light Brown Sugar, packed into cup
- 4 Large eggs, room temperature
- ½ cup (108g) vegetable oil (we use canola oil)
- 1 stick (½ cup/113g) Unsalted Butter, melted
- 1 Can (15oz/425g) Sweet Potatoes, pureed. You could also use fresh cooked sweet potato puree (1 ½ cups)
- 3 Cups (342) All Purpose Flour
- 2 teaspoons (8g) Baking Powder
- ½ teaspoon (3g) Baking Soda
- ½ teaspoon (3g) Salt
- 2 ½ teaspoons (8g) Cinnamon
- ½ teaspoon (3g) Nutmeg
- ¾ cup (180g) milk
- 1 Tablespoon (12g) Vanilla Extract
- ½ stick (57g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup + 1 T milk or heavy cream (we used milk)
- 1 cup (120g) confectioners sugar (measure, then sift)
- ½ teaspoon (3g) salt
- 1 tablespoon (18g) light or dark corn syrup. (We used light. Corn syrup prevents graininess.)
- Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan (see notes)
- In the bowl of your mixer, mix the 4 eggs and white and brown sugar at medium-high speed until the mixture thickens and pales in color (approximately 3 minutes).
- With the mixer on low speed, add vegetable oil, melted butter, and vanilla extract. Add the sweet potatoes and mix until combined. Do not over-mix.
- In a separate bowl, combine the all purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until well blended.
- With the mixer on low speed, alternately add the flour mixture and the milk to the sweet potato mixture, beginning and ending with the flour mixture. After the last addition of flour, mix just until combined- be careful not to over-mix. (We do three additions of flour mixture and two additions of milk.)
- Pour the batter into the prepared bundt pan.
- Bake at 350 degrees F for approximately 50 minutes. Baking times may vary. Check at 45 minutes as ovens and pan size can effect bake time. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cake cool in the pan on a wire rack for 5-10 minutes, then turn out.
- Combine butter, milk, salt, corn syrup, and brown sugar in small saucepan. Stirring constantly, bring the mixture to a boil over medium heat. Once it begins to boil, remove from heat and continue stirring until sugar dissolves.
- Cool for 10-15 minutes. (We cooled ours in the refrigerator) Gradually whisk in the sifted confectioners sugar a little at a time-- we found it easier to do this with a wire whisk.
- Allow the caramel icing to cool to desired consistency, it thickens as it cools. Spoon over the cooled cake. (If glaze is too thick, add a bit of milk. If it's too thin, add a bit more powdered sugar.)
- Sprinkle ⅓ cup (or desired amount) of toffee bits over the caramel glaze.
- Baking times may vary depending on a number of factors, including the size of bundt or tube pan you are using for this recipe. If you are using a pan that is smaller than 10 inches, be careful not to overfill. There should be a minimum of 1 ¼ inch space from the top of the cake batter to the top of the pan.
- If your glaze is soft enough that it will run to the bottom of the cake, you can cut strips of wax paper to slide just beneath each side of the cake before glazing.
- To thicken the icing, add a bit more powdered sugar. To thin the glaze, add a bit more milk or cream.
- This cake can be frozen for up to three months. Wrap tightly with plastic wrap followed by foil. Don't forget to write the date on the foil ;0) You can freeze leftover slices individually as well. To thaw the whole cake, leave wrapped on the counter for 30-45 minutes before removing the wrapping (this ensures that any condensation will form on the wrapping rather than the cake).
Wow that sounds great. Awesome as always
Thank you!! xoxo
Just letting you know of a misprint. 3/4 cup of milk is ~180 ml/g, not 80 ml/g.
Thank you for the recipe.
Thanks for catching that! I've updated ;0)