Sweet Potato Bundt Cake

(2)

A cake so easy, you'll want to make it every weekend.

Southern Living Sweet Potato Bundt Cake with Salted-Caramel Glaze on a cake plate to serve
Photo:

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless

Active Time:
30 mins
Cool Time:
1 hr 40 mins
Total Time:
3 hrs 25 mins
Servings:
12 to 16

Pumpkins tend to get all the attention every fall. And while we love our Pumpkin Bundt recipe, this sweet potato cake is a sleeper hit in the making. Moist, tender, and with different easy glaze options, this Bundt has it all.

Our vanilla glaze might be better suited to those looking for a classic Bundt look. The salted-caramel glaze is a great option for those who like their desserts a little salty as well as sweet. Both variations are lovely garnished with toasted, chopped pecans, but pepitas or sprinkles make for a pretty presentation, too.

Ingredients

  • Baking spray

  • 3 1/3 cups all-purpose flour

  • 2 tsp. baking powder

  • 1 tsp. ground cinnamon

  • 1 tsp. kosher salt

  • 1/2 tsp. baking soda

  • 1/4 tsp. ground nutmeg

  • 1 cup unsalted butter

  • 1 cup packed light brown sugar

  • 3/4 cup granulated sugar

  • 4 large eggs, at room temperature

  • 1 Tbsp. vanilla extract

  • 1 3/4 cups sweet potato puree (15 oz.)

  • 3/4 cup buttermilk, at room temperature

  • Easy Salted-Caramel or Vanilla-Buttermilk Glaze (recipes follow)

  • 1/2 cup chopped toasted pecans (optional)

Directions

  1. Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray.

  2. Whisk together flour, baking powder, cinnamon, kosher salt, baking soda, and nutmeg in a large bowl. Set aside.

  3. Beat butter, brown sugar, and granulated sugar on medium speed with a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition, stopping to scrape down sides of bowl as needed, about 1 minute total. Add vanilla; beat until combined.

  4. Whisk together sweet potato puree and buttermilk in a medium bowl. Add flour mixture alternately with sweet potato mixture to egg mixture, beginning and ending with flour mixture; beat on low speed just until ingredients are combined after each addition, about 2 minutes.

  5. Transfer batter to prepared Bundt pan. Tap pan on counter to release any air bubbles. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 1 hour, 15 minutes to 1 hour, 18 minutes. Let cake cool in pan for 10 minutes. Invert cake onto a wire rack; remove pan, and let cool completely, about 1 hour.

  6. Pour preferred glaze over cooled cake; sprinkle evenly with pecans, if desired. Let set for 30 minutes before serving.

Salted-Caramel Glaze

Cook 1/2 cup butter and 1/2 cup packed light brown sugar in a small saucepan over medium, whisking often, until sugar completely dissolves, about 5 minutes. Remove from heat; whisk in 1 Tbsp. heavy whipping cream and 1/4 tsp. kosher salt. Let cool 15 minutes before using.

Vanilla-Buttermilk Glaze

Southern Living Sweet Potato Bundt Cake with Vanilla-Buttermilk Glaze

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless

Whisk together 2 cups sifted powdered sugar, 3 Tbsp. buttermilk, and 1 tsp. vanilla extract in a large bowl until smooth. Use glaze immediately.

Related Articles