Oh, this cake! You know, there’s just something so incredibly cozy about a perfectly baked Sweet Potato Bundt Cake. It’s way more than just a dessert; it’s like a warm hug on a plate, especially when those cool evenings start rolling in. Forget those fussy layer cakes for a minute, because this beauty is so darn easy to whip up and looks absolutely stunning. The secret, I think, is how naturally moist the sweet potatoes make everything, without being heavy. My grandma used to make something similar, and the aroma filling her kitchen was pure magic. It’s that kind of comforting taste that makes everyone feel right at home, whether it’s for a holiday brunch or just a Tuesday treat.

Why You’ll Love This Sweet Potato Bundt Cake

Seriously, this cake is a total winner. Here’s why you’ll want to bake it again and again:

Super Easy to Make: Even if you’re not a pro baker, this Sweet Potato Bundt Cake is totally doable. It’s mostly just mixing things together, and that Bundt pan does all the heavy lifting for presentation. Way less fuss than a regular cake, trust me!
That Comforting Spiced Flavor: Oh, the smell! With cinnamon, nutmeg, and cloves dancing together, it’s like fall decided to have a party in your oven. It’s warm, inviting, and just feels so wholesome.
Amazingly Moist Texture: This is where the sweet potato really shines! It gives the cake this incredible moisture that keeps it tender for days. No dry cake disasters here, folks!
Looks Gorgeous with Minimal Effort: Just pop it out of the pan, maybe a little dusting of powdered sugar, and boom! You’ve got a showstopper. It’s perfect for holidays, brunches, or when you just want to impress someone (or yourself!).

Ingredients for Your Sweet Potato Bundt Cake

Alright, gather ’round, because these are the magic makers for our amazing Sweet Potato Bundt Cake! Don’t worry, it’s all pretty straightforward stuff you probably have lurking in your pantry.

2 cups all-purpose flour: The trusty base for our cake. Just your regular all-purpose kind will do perfectly here.
1 teaspoon baking soda: This is what gives our cake its lovely lift. Make sure it’s not too old; expired baking soda is a sad cake’s best friend (and not in a good way!).
1/2 teaspoon salt: Sounds simple, but salt is a flavor booster! It just makes everything else in the cake taste even better.
1 teaspoon ground cinnamon: This is a must for that warm, cozy spice vibe.
1/2 teaspoon ground nutmeg: Just a hint of nutmeg goes a long way to add depth.
1/4 teaspoon ground cloves: Cloves pack a punch, so just a little bit adds that extra layer of spice magic.
1 cup (2 sticks) unsalted butter, softened: Make sure your butter is properly softened – not melted, but soft enough that you can easily indent it with your finger. This is key for creaming!
1 1/2 cups granulated sugar: For sweetness and that beautiful texture we’re after.
2 large eggs: It’s always a good idea to have your eggs at room temperature. They just incorporate so much better into the batter!
1 teaspoon vanilla extract: A splash of good old vanilla rounds out all those lovely flavors.
1 cup mashed cooked sweet potato: This is our star! You can bake or boil your sweet potatoes until they’re super tender and then mash ’em up really smooth. Make sure there are no big lumps; we want a velvety texture!
1/2 cup buttermilk: This adds a little tang and helps make the cake incredibly tender. If you don’t have buttermilk, just stir a tablespoon of white vinegar or lemon juice into regular milk and let it sit for about 5 minutes. Easy peasy!
1/2 cup chopped pecans (optional): If you love a little crunch, toasting these pecans first really brings out their nutty flavor. Totally up to you, though!
Powdered sugar for dusting (optional): Just for a pretty finish right before serving.

Equipment Needed for a Perfect Sweet Potato Bundt Cake

Okay, so to make this glorious Sweet Potato Bundt Cake, you don’t need a whole fancy bakery setup. Just a few trusty kitchen tools will get the job done beautifully. Trust me, having the right gear makes life so much easier!

A 10-cup Bundt Pan: This is non-negotiable for, well, a Bundt cake! Make sure it’s a good non-stick one if you can, or be extra thorough with greasing and flouring. That beautiful fluted shape is part of the charm!
Mixing Bowls: Grab at least two, maybe three. You’ll need a big one for creaming the butter and sugar, a medium one for your dry ingredients, and maybe a smaller one for the wet stuff.
Electric Mixer (Handheld or Stand): While you *could* do this by hand (my grandma probably did!), an electric mixer makes creaming the butter and sugar so much easier and gets you that light, fluffy texture without breaking a sweat.
Whisk: Essential for getting your dry ingredients all mixed up evenly. It’s also handy for stirring together the sweet potato and buttermilk.
Measuring Cups and Spoons: Accuracy is your friend here! Make sure you have a good set for both dry and liquid measurements.
Rubber Spatula: Perfect for scraping down the sides of your mixing bowls to make sure all that batter makes it into the pan. No waste allowed!
Wire Cooling Rack: Crucial for letting your beautiful Bundt cake cool down properly. You need air circulation all around it!

How to Prepare Your Sweet Potato Bundt Cake

Alright, let’s get this yummy Sweet Potato Bundt Cake into the oven! It’s really not complicated at all, just follow these little steps and you’ll have a masterpiece. Remember, baking is all about love and a little bit of patience! Maybe you’d even pair a slice with a Sweet Potato Pie Smoothie for the ultimate treat!

Preheating and Pan Preparation for Your Sweet Potato Bundt Cake

First things first, get your oven preheating to 350°F (175°C). While that’s warming up, take your Bundt pan and give it a really good grease and flour. Nobody wants a cake to stick, right? I like to use butter and then a good dusting of flour, making sure to tap out any extra. It’s a bit of an old-school method, but it works like a charm!

Mixing the Dry Ingredients for the Sweet Potato Bundt Cake

Grab a medium bowl and whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking is key here, it just makes sure all those spices and leavening agents are spread out evenly. You don’t want pockets of clove in one bite and plain flour in another, trust me!

Creaming Butter and Sugar for the Sweet Potato Bundt Cake Batter

Now for the fun part! In a big bowl, cream that softened butter and the granulated sugar together. You want this mixture to get nice and light and fluffy. It takes a few minutes with an electric mixer, but it’s so worth it. This is what gives the cake that tender texture we’re after.

Incorporating Eggs and Vanilla into the Sweet Potato Bundt Cake Mix

Beat in your eggs one at a time, making sure each one is fully mixed before adding the next. Then, stir in that teaspoon of vanilla extract. It just adds that extra layer of deliciousness that makes everything sing. This makes sure everything is nice and emulsified!

Combining Wet Ingredients for the Sweet Potato Bundt Cake

In a separate little bowl, just whisk your mashed sweet potato and the buttermilk together until they’re smooth. Make sure your sweet potato is really mashed up well – no one wants a lumpy surprise in their slice. This is where that beautiful orange color starts to come through!

Alternating Dry and Wet Ingredients for the Sweet Potato Bundt Cake

This is the crucial step! You’re going to add your dry ingredients to the butter/sugar mixture and the sweet potato mixture alternately. Start with about a third of the dry stuff, mix it in, then add half of the sweet potato mix, mix again. Repeat with another third of the dry, the rest of the sweet potato mix, and finish with the last of the dry ingredients. Mix until it’s *just* combined. Seriously, don’t overmix at this stage, or your cake can get tough!

Adding Optional Mix-ins to Your Sweet Potato Bundt Cake

If you’re feeling fancy and decided to go with those pecans (highly recommended!), now’s the time to gently fold them into the batter. Just use your spatula and fold them in until they’re evenly distributed. Don’t go crazy mixing them in, though!

Baking Your Sweet Potato Bundt Cake to Perfection

Pour all that gorgeous batter into your prepared Bundt pan and spread it out evenly. Pop it into the preheated oven, and let it bake for about 50 to 60 minutes. You’ll know it’s done when a wooden skewer or a toothpick inserted right into the center comes out clean, with no wet batter clinging to it. Just maybe a few moist crumbs is perfect!

Cooling and Unmolding the Sweet Potato Bundt Cake

Once it’s baked, let the cake cool right there in the pan for about 10 to 15 minutes. This is important! It helps the cake firm up a bit before you try to take it out. After that initial cooling, carefully invert it onto a wire cooling rack to cool completely. If you try to rush this part, your beautiful Sweet Potato Bundt Cake might just fall apart. Patience, my friends!

Tips for the Best Sweet Potato Bundt Cake

Okay, so you’ve got the recipe, but let me give you a few insider tricks to make your Sweet Potato Bundt Cake absolutely sing. Don’t worry, these are super easy things that just make a world of difference. You want that perfect texture and flavor, right? Let’s do this! Maybe pair a slice with a delicious Sweet Potato Pie Smoothie for the ultimate indulgence!

Room Temp is Key: Seriously, make sure your butter and eggs are at room temperature. It makes such a difference when you’re creaming them; they blend so much better and create that lovely light texture. Cold ingredients can make your batter weirdly dense, and nobody wants that gummy surprise.
Don’t Overmix! I can’t stress this enough, sweetie. Once those dry ingredients hit the wet ones, you want to mix *just* until everything is combined. Overmixing develops the gluten in the flour too much, and that’s how you get a tough cake. Be gentle!
Smooth Sweet Potato is Your Friend: Lumpy sweet potato just won’t do in this cake. Make sure you mash it really, really well until it’s smooth. Cooking it until it’s super soft helps a lot. You can even push it through a fine-mesh sieve if you’re feeling extra fancy!
Listen to Your Oven: Ovens can be quirky! Mine can run a little hot, so I always check my cake a few minutes before the recipe says it’s done. A wooden skewer test is perfect. If it comes out with most moist crumbs but no wet batter, it’s ready.
That Cooling Time Matters: I know it’s tempting to dive right in, but letting the cake cool in the pan for 10-15 minutes before inverting it is crucial. It firms up just enough so it doesn’t break apart when you flip it. Then, let it cool *completely* on the rack before you even think about dusting it with sugar. Trust me on this one!

Ingredient Notes and Substitutions for Your Sweet Potato Bundt Cake

Let’s chat about some of these ingredients for our Sweet Potato Bundt Cake for a sec. Sometimes we need little swaps, and that’s totally fine! The most important thing is that smooth mashed sweet potato – make sure there are no watery lumps when you mash it up.

If you can’t find buttermilk, don’t fret! Just take a regular measuring cup, pour in about a tablespoon of white vinegar or lemon juice, and then fill it up with regular milk to the 1/2-cup line. Give it a gentle stir and let it sit for about five minutes. It’ll curdle up beautifully and act just like buttermilk. For our vegan friends, you can absolutely use a plant-based milk like oat or almond milk with the same vinegar trick. And if you’re looking to skip the pecans, no worries at all; the cake is delicious on its own!

Storing and Reheating Your Sweet Potato Bundt Cake

So, you’ve got some delicious Sweet Potato Bundt Cake left over (if there’s any!). Don’t you worry, keeping it fresh and tasty is super easy. Once your cake has cooled completely, wrap it up really well in plastic wrap, or pop it into an airtight container. If you’re planning to eat it within a couple of days, it can hang out on the counter just fine.

Going to keep it around for longer? Pop that container in the fridge. To reheat, a quick zap in the microwave for about 10-15 seconds per slice is usually perfect. You want it just warm enough to be tempting, not piping hot. Honestly, it’s pretty darn tasty at room temperature too!

Frequently Asked Questions About Sweet Potato Bundt Cake

Got questions about whipping up this amazing Sweet Potato Bundt Cake? I’ve got answers! It’s always good to iron out any little bumps before you start baking.

Can I use canned sweet potato puree for this Bundt cake?

You know, you absolutely can! Just make sure you’re using 100% pure sweet potato puree, not the pie filling kind. Canned puree can sometimes be a bit more watery than fresh, so you might want to pop it into a strainer lined with cheesecloth to remove some of that extra moisture before measuring it out. It often works just as beautifully, giving you that same moist texture!

How do I prevent my Sweet Potato Bundt cake from sticking?

Oh, this is the big one, isn’t it?! My best advice is to be super generous with the greasing and flouring of your Bundt pan. I like to use softened butter and really get it into every nook and cranny, then add a good spoonful of flour and tilt and tap the pan all around to coat it evenly. Tap out any excess flour! Some people swear by using a baking spray that has flour in it, or even a cake goop mixture (equal parts flour, oil, and shortening). Whatever you do, just make sure that pan is thoroughly coated!

Can I make this Sweet Potato Bundt cake ahead of time?

Yes, you totally can! This Sweet Potato Bundt Cake is actually even better the next day, I think. Once it’s completely cooled, you can wrap it up really well in plastic wrap and store it at room temperature for up to 2-3 days. If you want to keep it longer, pop it into an airtight container and into the fridge. Just bring it back to room temp (or give it a quick warm-up in the microwave) before serving.

Can I substitute regular milk for the buttermilk in this recipe?

Absolutely! If you’re in a pinch and don’t have buttermilk, no worries at all. Just take a measuring cup, add about a tablespoon of white vinegar or lemon juice, and then fill it up with regular milk to the 1/2-cup line. Give it a quick stir and let it sit for about five minutes. It will curdle a bit, and voilà – you’ve got a perfect buttermilk substitute that works like a charm for making your cake extra tender!

Nutritional Information (Estimated)

Just a little note, these numbers are an estimate, okay? They can totally change depending on what kind of butter you use, if you add those yummy pecans, or even how big you slice it. But generally, a slice of this glorious Sweet Potato Bundt Cake has about 350 calories, around 18g of fat, a nice little bit of protein at 4g, and about 45g for carbs. Enjoy every bite!

Sweet Potato Bundt Cake

Author: cocktailmixguide.com
Total Time: 80 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful Bundt cake made with sweet potatoes, perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed cooked sweet potato
1/2 cup buttermilk
1/2 cup chopped pecans (optional)
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate small bowl, whisk together the mashed sweet potato and buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined.
If using, fold in the chopped pecans.
Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

Ensure your sweet potato is fully mashed and smooth for the best texture.
Do not overmix the batter once the dry ingredients are added.
Allow the cake to cool completely before frosting or dusting with powdered sugar.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: sweet potato cake, bundt cake, fall dessert, spiced cake, moist cake, holiday baking