Sweet Potato Bundt Cake

Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.

I haven’t loved sweet potatoes all my life. My love for them started with sweet potato casserole…a side dish that is basically a dessert. Years later I now appreciate sweet potatoes in just about every form: fries, soups and even whole baked potatoes.

Desserts with sweet potatoes will always be my favorite though. This sweet potato bundt cake with warm cinnamon flavors will melt your heart!

Why you’ll love this recipe:

• Best with real sweet potatoes, but I’ll give tips for using canned potatoes too.
• Great use for leftover baked sweet potatoes.
• 100% homemade
• Cinnamon sugar glaze.
• Pretty bundt cake shape.

Are yams the same as sweet potatoes?

Yams that are found in US grocery stores are a type of sweet potato. True yams are often not found around the US except in specialty markets. US yams are higher in sugar content and get very soft when they bake.

Sweet potatoes are starchier and are better for cooking and frying because they keep their shape. Yams are great to use for sweet potato pies and other baked goods. You can use either for this recipe.

Tips for Making Sweet Potato Bundt Cake

• Use a large 10-12 cup bundt cake pan for this cake. Ours rose up over the top of the pan, but as you can see in the picture, it did not spill over. If your pan is smaller, fill it only 2/3 full and make a small loaf of bread or muffins with the rest of the batter.
• Grease with shortening and flour every nook and cranny of your bundt cake pan so that it comes out easily. You can use cake release or Baker’s Joy. Both work great!
• Real sweet potatoes are best, but you can use canned too. You’ll need 3 ½ cups of mashed sweet potatoes, which is about 4 large sweet potatoes or 30 ounces of canned (drained) sweet potatoes.
• Use vegetable oil, canola oil or even coconut oil for this cake.
• The cake will take about 60 minutes to bake. This time can vary based on the type of pan, size of pan and even the oven. The cake is done when a toothpick inserted into the center comes out clean. But you can also check the internal temperature which should be about 200º Fahrenheit.
• Only allow the cake to cool in the pan for about 10 minutes, then turn it out to cool completely on a wire rack. This will help to ensure the cake does not stick to the pan.
• Whip up the cinnamon icing. You can make half a recipe if you just want a thin drizzle, or make it as is for a thicker covering. Top with walnuts if you’d like.

Sweet Potato Bundt Cake

4.56 from 25 votes

Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.

Servings 12

Prep Time 30 minutes minutes

Cook Time 1 hour hour

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Ingredients

 

For the cake:

• 3 1/2 cups mashed sweet potatoes* (about 4 large)
• 2 1/2 cups granulated sugar 500 grams
• 2/3 cup 2% milk
• 2/3 cup vegetable oil
• 4 large eggs
• 3 1/2 cups all-purpose flour 455 grams
• 2 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon baking powder

For the icing:

• 2 cups powdered sugar
• 1 1/2 teaspoons cinnamon
• 4-5 tablespoons heavy cream (or more to get the consistency you'd like)
• walnuts for topping optional

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker's Joy spray.
• In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
• Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
• Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
• Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
• Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
• To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle.
• Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.
• Store in an airtight container at room temperature.

Notes

*You can use canned sweet potatoes if you’d like. Use a 30 ounce can and drain off any liquid.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 431kcal | Carbohydrates: 71g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 504mg | Potassium: 102mg | Fiber: 1g | Sugar: 42g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 431

Keyword bundt cake, easy breakfast cake

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