Sweet Potato Bundt Cake

Topped with a cream cheese glaze, this sweet potato bundt cake is perfectly spiced and deliciously sweet. Simple to make, it's a great addition for your Thanksgiving menu with it's wonderful warming flavors.

Course Dessert

Cuisine American

Keyword glazed bundt cake recipe, spiced bundt cake, sweet potato puree cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 504kcal

Author Tanya

Ingredients

3 cups cake flour 351g
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ginger powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground cloves
1 cup unsalted butter softened
1 ½ cup brown sugar packed (330g)
½ cup granulated white sugar 117g
4 large eggs
1 ½ teaspoon vanilla extract
15 oz can sweet potato puree

Cream Cheese Glaze

4 oz cream cheese
¾ cup powdered sugar 88g
½ teaspoon vanilla extract
5 teaspoons milk

Instructions

Preheat the oven to 350F and grease a 10 cup Bundt pan. Set aside.
Add flour, baking powder, ground cinnamon, ginger powder, salt, baking soda, ground cloves in a bowl and mix to combine. Set aside.
In the bowl of a stand mixer, beat butter, brown sugar, and white sugar together for about 5 minutes on medium speed.
Mix in eggs, one at a time. Mix in vanilla extract.
Mix in half the flour mixture, then mix in sweet potato puree, then mix in remaining flour mixture, until fully combined. Pour into the prepared Bundt pan.
Bake in the preheated oven for 55min to 1hr, until the top is golden and a toothpick comes out clean.
Remove and allow to cool in the pan for 20 minutes. Then remove and allow to continue cooling.
Meanwhile, prepare the glaze by beating cream cheese and powdered sugar in the bowl of a stand mixer until combined, about 2 minutes. Mix in vanilla extract and milk until combined. Pour glaze over cooled cake.

Notes

Use oil or cooking spray to grease the bundt pan. Butter can burn and cause the cake to stick.
Don't over mix the cake batter when you add the flour. It should be combined, but over mixing can lead to a dense cake as the gluten can over develop.
Bake the cake in a fully pre-heated oven so that it cooks through evenly.
Let the cake cool before glazing it. If the cake is still warm, the glaze will thin and run off.

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