Sweet Potato Bundt Cake
This Sweet Potato Bundt Cake is the perfect dessert for any occasion! With its moist and fluffy texture, and topped with a delicious frosting, it’s sure to be a crowd-pleaser.
Are you looking for a dessert that’s a little different for your holiday meal? If so, this sweet potato cake is a great way to inpress your guests, and satisfy your sweet tooth craving at the same time.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- It’s a great way to use up fresh sweet potatoes that are cheap and in season in the fall and winter.
- Plus, this recipe is also easy enough to make that beginners can make it.
Are you looking for more sweet potato recipes to make for your holiday meal? If so, check out this Sweet Potato Casserole or these Sweet Potato Rolls.
🛒Ingredients
This is a quick overview of the ingredients that you need to make this sweet potato cake. You can find the full list of ingredients in the recipe card at the bottom of this post.
- cooked sweet potatoes
- butter
- sugar
- eggs
- vanilla
- flour
- ground cinnamon
- ground ginger
- ground cloves
- baking powder
- baking soda
- salt
- cream cheese
- powdered sugar
- orange extract
- vanilla
- chopped candied oranges
🔪 How to Make Sweet Potato Bundt Cake
This is a quick overview of the steps needed to make this bundt cake recipe. You can find the full instructions in the recipe card at the bottom of this post.
Place the mashed sweet potatoes, butter, and sugar in a large bowl and beat until smooth. Add in the eggs 2 at a time and mix well. Add in the vanilla.
In a small bowl whisk together the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt. Add the flour mixture to the bowl and mix until all ingredients are well combined. Pour the batter into a 12-cup bundt pan.
Bake the cake for 1 hour in the preheated 325-degree oven.
Allow the cake to cool completely. Meanwhile, beat together the cream cheese and butter until smooth and fluffy.
Add the powdered sugar, orange and vanilla extracts and beat until smooth.
Spread the frosting on top of the cake, and sprinkle with chopped oranges.
🥄 Equipment
You will need these kitchen tools to help you make this bundt cake recipe:
- 12 cup bundt cake pan
- large bowl
- electric mixer
- small bowl
- wire rack
- medium bowl
- spatula
🥫 Storage
Storage – Store the leftover cake in an airtight container or cake plate at room temperature for up to three days. We recommend that you keep it away from heat sources like the stove so that the frosting doesn’t melt off.
Freezing – One great thing about this recipe is that you can freeze this cake. You can freeze it whole, or in slices. If you are freezing in slices wrap them in plastic wrap and store them in the freezer bag. Thaw on the counter until thawed.
Serve With
This sweet potato bundt cake recipe is great when paired with a cup of coffee or a glass of milk. However, you can also serve it with your favorite fall meal like these Slow Cooker Apple Pork Chops.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- Make sure that you spray your baking dish well. We prefer to use a baking spray. However, you can also grease and flour the pan instead.
- Once you add the dry ingredients to the wet ingredients be careful that you don’t overmix the batter. Overmixing can cause a dry cake.
- For the frosting, your cream cheese needs to be fully softened and at room temperature so that you get a smooth result.
- You can tell this cake is done baking when the edges are slightly golden brown and a toothpick inserted in the center comes out clean.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The difference is that a bundt cake is made in a bundt pan, and tends to be more dense.
Techincally, yes you can. However, these pans are typically not coated so they are better for angel food cake.
🍽 More Sweet Potato Recipes
Do you enjoy sweet potatoes? If so, check out these recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sweet Potato Bundt Cake
Equipment
- 12 cup bundt cake pan
- large bowl
- Electric mixer
- small bowl
- Wire rack
- medium bowl
- Spatula
Ingredients
- 2 cups cooked sweet potatoes about 2 lbs uncooked potatoes
- 1 cup butter
- 1 ¾ cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 ¾ cups flour
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Frosting:
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon orange extract
- ½ teaspoon vanilla
- ½ cup chopped candied oranges
Instructions
- Preheat the oven to 325 degrees.
- Use a baking spray that contains flour and spray the inside of a 12 cup bundt pan, set aside.
- Place the mashed sweet potatoes, butter and sugar in a large bowl and beat until smooth.
- Add in the eggs 2 at a time and mix well. Add in the vanilla.
- In a small bowl whisk together the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.
- Add the flour mixture to the bowl and mix until all ingredients are well combined.
- Pour the batter into a 12 cup bundt pan.
- Place in the oven and bake for 1 hour, or until a knife comes out cleanly.
- Remove and let the cake cool in the pan for about 10 minutes before turning the cake out onto a cooling rack to let it come to room temperature.
- Once the cake has cooled, make the frosting by placing the cream cheese and butter in a medium sized bowl and beat with an electric mixer until smooth.
- Add in the powdered sugar, orange and vanilla extracts and beat until smooth and creamy.
- Use a spatula and spread the frosting over the top of the cake.
- Sprinkle the chopped oranges over the frosting.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
