Sweet Potato Bundt Cake

4.61 from 28 votes

This moist Sweet Potato Bundt Cake is so moist, flavorful, and perfect for fall!

Course: Dessert

Cuisine: American

1 cup (200g) Granulated Sugar (white sugar)
1 cup (200g) Light Brown Sugar, packed into cup
4 Large eggs, room temperature (Place eggs in a bowl for 5 minutes if in a hurry.)
½ cup (108g) vegetable oil (we use canola oil)
1 stick (113g) unsalted butter, melted
15 oz (425g) canned sweet potatoes You could also use fresh cooked sweet potato puree (1 ½ cups)
3 Cups (342g) 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 heavy cream or 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).