Sweet Potato Bundt Cake
posted in: CakesRecipes

Sweet potato bundt cake

I really enjoy the idea of layer cakes. They can have complex flavor combinations and textures, and the different ways you can decorate them is endless. They can also stress me the heck out. Due to my perfectionistic tendencies which come out in full force when I’m baking, yes, I like the idea of layer cakes.

I really, truly enjoy bundt cakes; you may have already noticed this from my recipes page. They are flavorful, moist, instantly attractive, and easy to throw together. Plus! I don’t feel as guilty eating it for breakfast. Always a plus.

sweet potato cake

This is a great cake for fall. The subtle sweetness of the sweet potato mixed with warming spices and the maple syrup glaze. Completely enjoyable.

I made this cake for Josh’s birthday who, like this cake, is also completely enjoyable. Happy Birthday My Love.

gluten free bundt cake

jill nicole photographer




PRINTER FRIENDLY Sweet Potato Bundt Cake
20 minutes
70 minutes
2 cups GF AP flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp clove
1/4 tsp cardamom
1/4 tsp freshly grated nutmeg
Pinch of salt
10 tbsp unsalted butter, softened
1 1/4 cup sugar
1/3 cup (packed) light brown sugar
1 tbsp molasses (optional)
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups sweet potato puree (approx. the flesh of 2 baked sweet potatoes)
6 tbsp confectioners sugar
3 tbsp maple syrup

Preheat the oven to 350 degrees and butter a 12-cup bundt pan.


In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and spices. Set aside.


In the bowl of a stand mixer or in a large bowl with a hand-mixer, beat together the sugars, butter, and molasses at a medium speed until light and fluffy. On a low speed, add in the vanilla extract and sweet potato. Add in the flour mixture, and mix together on a low speed just until fully incorporated. Scrape the batter into the bundt pan, the mixture will be thick.


Place the pan in the middle of the center rack and bake for 70 minutes or until a thin knife inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. Unmold and place the cake on a rack to let fully cool.


Once the cake is cool, sift the confectioners sugar into a small bowl. Add maple syrup and whisk together until smooth. Drizzle the glaze over the bundt cake.


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