Sweet Potato Bundt Cake Recipe is the perfect fall dessert that feels both nostalgic and festive. Made with tender sweet potatoes, warm spices, and a moist crumb, this cake delivers comfort in every slice. It’s an easy yet impressive treat, whether you’re planning a Thanksgiving Bundt cake for your holiday table or craving something cozy on a weeknight. Much like pumpkin Bundt cake recipes or apple Bundt cake recipes, it balances sweetness with spice beautifully. You can even add chocolate, pecans, or citrus for fun twists. This is one of the best Bundt cake recipes to enjoy with family and friends.
Why This Cake Works
Moist Texture That Lasts
The natural sweetness of mashed sweet potatoes keeps this cake tender and soft for days, making it one of the most reliable choices among moist fall Bundt cake recipes.
Warm Spices for Comfort
Cinnamon, nutmeg, and a touch of ginger create that cozy flavor you crave when sweater weather rolls in, just like with many pumpkin spice Bundt cake classics.
Simple Yet Impressive
It looks beautiful straight out of the pan, with no need for complicated decorating—perfect for busy holidays or last-minute guests.
Perfect for Gatherings
Much like the best Bundt cake recipes, this cake slices neatly and serves a crowd, making it an easy centerpiece for Thanksgiving or any family dinner.
Ingredients and Easy Swaps
Core Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 cup mashed cooked sweet potatoes
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Optional Add-ins
- ½ cup chopped pecans for crunch
- ½ cup chocolate chips for a sweet potato chocolate cake twist
Easy Swaps
- Swap buttermilk for Greek yogurt for added tang
- Use pumpkin puree if you want to try a pumpkin Bundt cake variation
- Add orange zest for a refreshing orange Bundt cake recipe feel
Instructions
Step 1: Prep the Pan
Grease a 10-cup Bundt pan with butter and flour to prevent sticking. Preheating the oven to 350°F sets the stage for even baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, salt, and spices until evenly combined.
Step 3: Blend Wet Ingredients
In another bowl, mix the mashed sweet potatoes, oil, eggs, vanilla, and buttermilk until smooth. This mixture ensures a moist crumb in the Sweet Potato Bundt Cake Recipe.
Step 4: Combine Batter
Slowly fold the wet mixture into the dry, stirring until just combined. Overmixing can make the cake dense.
Step 5: Bake
Pour batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the cake rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely. A simple dusting of powdered sugar makes it shine.
Why This Cake Always Works
Sweet Potato Magic
Sweet potatoes don’t just add flavor—they bring a soft, custardy moisture that keeps each bite tender. Just as apples give body and sweetness to apple Bundt cake recipes, sweet potatoes provide a natural balance of starch and sugar that creates a luxurious crumb.
Balance of Spice
The trio of cinnamon, nutmeg, and ginger wraps the cake in warmth without overpowering. It’s spiced enough to remind you of pumpkin spice Bundt cake, but subtle enough that even kids will ask for seconds.
Bundt Pan Benefits
Bundt pans aren’t just about looks. Their deep grooves let the batter bake evenly, creating golden, slightly caramelized edges. That crust gives each slice a hint of crunch, almost like the best part of a sweet potato honey bun cake.
Stays Fresh
Butter-based cakes can dry out quickly, but the vegetable oil and mashed potatoes here act as natural moisture-lockers. This cake stays soft for days, making it one of the most reliable moist fall Bundt cake recipes you’ll ever bake.
Crowd Appeal
This cake is a bridge between tradition and creativity. It has the nostalgic flavor of grandma’s baking, yet it easily adapts into modern twists like sweet potato pecan pound cake or even a chocolate-studded version. It pleases both purists and adventurous eaters.
Real-Life Variations
Thanksgiving Bundt Cake
Fold in dried cranberries, toasted pecans, and a drizzle of maple glaze for a festive centerpiece at your holiday table.
Sweet Potato Pecan Pound Cake
For an earthy, rich variation, replace ½ cup of flour with finely ground pecans. The nutty flavor deepens every slice.
Sweet Potato Chocolate Cake
Mix in dark chocolate chunks or swirl in melted chocolate for a bold dessert that pairs beautifully with coffee.
Pumpkin Spice Bundt Cake Twist
Half sweet potato, half pumpkin puree creates a hybrid cake that’s comforting and spiced to perfection.
Orange Bundt Cake Version
Add orange zest to the batter and finish with a citrus glaze. This variation turns the cake into a bright winter treat, much like an orange Bundt cake recipe you’d see in family cookbooks.
Common Mistakes to Avoid
Skipping the Grease
Bundt pans are famous for clinging to cake. Always butter generously, then dust with flour (or sugar for a caramelized crust). It saves heartbreak.
Overbaking
Sweet potatoes keep things moist, but only if you respect the bake time. Begin testing at 50 minutes—overbaking can turn even the best Bundt cake recipes dry.
Overmixing the Batter
Mix just until combined. Too much stirring activates the gluten in flour, leaving you with a dense, heavy cake instead of a tender crumb.
Forgetting Cooling Time
Patience pays off. Let the cake rest in the pan for 15 minutes before flipping. Any earlier and you risk breakage; any later and the cake may stick.
FAQs
Can I make this cake ahead of time?
Yes! It stays tender for up to three days, making it one of the easiest moist fall Bundt cake recipes to prep in advance.
Can I freeze it?
Absolutely. Wrap slices in plastic and foil, then freeze for up to three months. Defrost at room temperature for best results.
Do I need to peel the sweet potatoes first?
Yes. Peeling ensures a smooth texture and prevents any chewy bits in the cake.
Can I make this dairy-free?
Yes. Swap the buttermilk for almond milk mixed with 1 teaspoon lemon juice. It keeps the tang while staying fully dairy-free.
notes Final Encouragement
When you bake this cake, you’re not just pulling together flour and sugar—you’re creating a moment. A cake like this has the power to gather people around the table, to spark smiles on tired faces, to bring comfort in a season of change. Whether you share it on Thanksgiving or on an ordinary Tuesday night, let it remind you that the simplest acts—stirring, baking, serving—can fill a home with grateful joy.
Sweet Potato Bundt Cake Recipe
Equipment
- 10-cup Bundt Pan
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 cup mashed sweet potatoes cooked and cooled
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup pecans optional, chopped
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix mashed sweet potatoes, oil, eggs, vanilla, and buttermilk until smooth.
- Slowly fold the wet ingredients into the dry, stirring just until combined. Do not overmix.
- Pour batter into prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before serving. Dust with powdered sugar if desired.