Sweet Potato Bundt Cake Recipe
This Sweet Potato Bundt Cake is the perfect fall dessert—moist, warmly spiced, and full of nostalgic comfort. Made with mashed sweet potatoes, cinnamon, nutmeg, and ginger, it’s an easy yet impressive treat for Thanksgiving or cozy weeknights.
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.
Notes
Try variations like adding orange zest, cranberries, or a maple glaze for a festive twist. Cake stays moist for 3 days at room temperature or can be frozen for up to 3 months.