Friends, this sweet potato bundt cake is absolutely amazing! It is moist and flavourful, thanks to a whole cup of sweet potato puree! It is also topped with a layer of maple glaze and pecan. Yummy!
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Sweet Potato Bundt Cake Recipe
Seriously, I like this cake so much. The combination of the earthy sweetness of sweet potatoes with the warm spices is phenomenal.
Also, the maple icing takes this cake to another level of deliciousness.
Moreover, this sweet potato cake has a moist, fluffy and tender texture, thanks to the sweet potato puree incorporated into the batter. And for a little bit of crunchiness, I added some crushed pecans on top.
To be honest, I favour sweet potato cake over pumpkin bundt cake, and so does my whole family. Omg, this cake is such a rich and delicious cake; I usually make it all winter and even in the holiday season, it is perfect.
The Bundt Pan
I used a 24 cm bundt pan. I like to use bundt pans in baking; they really make baking, slicing and storing the cake easier.
However, I highly recommend greasing the pan very well with butter or nonstick cooking spray to remove the cake from the pan easily.
Why I love This Recipe
- Made with basic Ingredients.
- Steps are quick and easy to follow. You may serve this mouthwatering dish without any hassle at all!
- Anyone in the family will surely love it.
- This cake is budget-friendly and freezer-friendly.
Homemade Sweet Potato Puree
It is easy to make homemade sweet potatoes; you only need to rinse, scrub the potatoes, pat them dry, and cook.
My favorite way of making sweet potato puree is to bake the sweet potatoes for 30-50 minutes, depending on the size of the sweet potatoes.
Once they become soft, peel, then mash them using a potato masher or a fork, and you’ll have homemade sweet potato puree at your fingertips. Easy-peasy, you don't have to run to the store anymore.
Oh, if you don't like this method, you can boil them until tender or even microwave them for 5-6 minutes on high.
Personally, I like the texture of the homemade sweet potato puree over the canned ones.
Ingredients
Spices. I used ground ginger, cinnamon and nutmeg.
Baking Powder and Baking Soda. They help in increasing the volume of the cake and lightens the texture.
Sweet Potato Puree. The base flavor for this recipe is this sweet potato puree.
Sugar: I used granulated sugar; brown sugar also works well in this recipe.
Vegetable Oil. It adds moisture to the cake.
Vanilla Extract. I use it to flavor the cake and the maple glaze later. You may use almond extract instead.
Maple Syrup. The base ingredient and flavor for the icing of this cake is maple syrup, and it has a flavor similar to the combination of vanilla and caramel!
Milk. I used just 3 tablespoons to make the glaze; you may replace it with water.
Powdered Sugar. It does not only add sweetness to the icing but also gives consistency to the mixture of the glaze.
Pecans (optional): For a crunchy texture.
“See the recipe card for full information on ingredients and quantities.”
How To Make Sweet Potato Cake with Maple Icing?
Before starting, preheat oven to 180°C / 350°F and grease a bundt cake pan with butter.
One: In a mixing bowl, whisk eggs, vanilla extract and sugar using an electric hand mixer.
Two: Add oil and potato puree; keep mixing.
Three: Now, add in the flour, baking powder, spices, baking soda and salt, mix until incorporated.
Four: Pour the batter into the bundt cake pan and bake for 40-45 minutes. Allow the cake to cool completely before getting it out of the pan.
Five (Making the glaze): Mix all the glaze ingredients in a small saucepan over medium heat, whisk until combined.
Six: Put the cake on a serving plate, pour the warm glaze over the cake, then top with crushed pecans. Cut the cake and serve.
Top Tips!
- I highly recommend generously greasing your bundt pan to release the cake from it easily.
- Measure properly the ingredients, especially the flour, to avoid having a dry cake.
- Let your cake cool down first for 5-10 minutes before taking it out of the pan it lest you ruin the texture of the cake.
Serving Suggestions
I like serving this cake with a dollop of Honeycomb Ice Cream as a dessert. And in breakfast or snack time, I serve it with a cup of Thyme Tea or Greek Yogurt Smoothie.
My daughter also likes to take some in her lunchbox to school along with some fresh fruits.
More Bundt Cake Recipes
- Chocolate Chip Bundt Cake with Cake Mix
- Eggnog Bundt Cake with White Chocolate Icing
- Moist Chocolate Sour Cream Bundt Cake
- Moist Pumpkin Bundt Cake Recipe (Easy)
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Sweet Potato Bundt Cake
Ingredients
- 1 ⅓ cups All Purpose flour
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sweet potato puree
- 1 cup granulated sugar
- ⅔ cup vegetable oil
- 2 eggs , room temperature
- 1 teaspoon vanilla extract
For The Maple Glaze
- 3 tablespoon maple syrup
- 3 tablespoon milk
- 2 cups powdered sugar
- pinch of cinnamon
- 1 teaspoon vanilla extract
- ¼ cup pecans , crushed, optional for topping
Instructions
- Preheat oven to 180°C / 350°F. Grease a bundt cake pan with butter.
- In a mixing bowl, whisk eggs, vanilla extract and sugar using an electric hand mixer.2 eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar
- Add oil and potato puree; keep mixing.1 cup sweet potato puree, ⅔ cup vegetable oil
- Now, add in the flour, baking powder, spices, baking soda and salt, mix until incorporated.1 ⅓ cups All Purpose flour, ½ teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground nutmeg, 1 teaspoon baking powder, ½ teaspoon baking soda
- Pour the batter into the bundt cake pan and bake for 40-45 minutes.
- Allow the cake to cool completely before getting it out of the pan.
Making the glaze
- Mix all the glaze ingredients in a small saucepan over medium heat, whisk until combined.3 tablespoon maple syrup, 3 tablespoon milk, 2 cups powdered sugar, pinch of cinnamon, 1 teaspoon vanilla extract
- Put the cake on a serving plate, pour the warm glaze over the cake, then top with crushed pecans.¼ cup pecans
- Cut the cake and serve.
Notes
- I highly recommend generously greasing your bundt pan to release the cake from it easily.
- Measure properly the ingredients, especially the flour, to avoid having a dry cake.
- Let your cake cool down first for 5-10 minutes before taking it out of the pan it lest you ruin the texture of the cake.
Camila says
This cake is amazing, so soft and fluffy it is also healthy and delicious. My husband and I love to serve it in breakfast with coffee.