This Sweet Potato Bundt Cake recipe is one of my favorite recipes for Thanksgiving desserts. Moist, tender, and warmly spiced, this bundt cake is really delicious and looks great when topped with a brown butter glaze.
The recipe calls for 1 cup of sweet potato purée. You can use canned purée or make your own. If you decide to make your own, here is a simple guide on how to perfectly cook a sweet potato three different ways – oven, microwave, and stovetop. To roast: Preheat the oven to 425 ℉. Prick the potato with a fork and rub it with some oil. Bake for 35-45 minutes. To microwave: Pierce a whole sweet potato all over with a fork and place it on a microwave-safe plate. Microwave the potato on medium-high for 6-7 minutes, flipping your sweet potato every 2 minutes for even cooking, until fork-tender. To boil: Bring a pot of water to a boil. Peel and quarter the sweet potato. Place it in the boiling water and cook for about 20 minutes or until tender. Drain well, then return the sweet potato to the same pot (the residual heat will help evaporate any excess moisture) and mash it up. To get 1 cup purée, you will need 1 large sweet potato.
To make the Sweet Potato Bundt Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Generously grease a 10-cup bundt pan. Set aside.
In a large bowl, whisk together 3 cups sifted all-purpose flour, ½ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Set aside.
Use a stand mixer fitted with the paddle attachment or a handheld electric mixer to beat 1 cup unsalted butter and 1 ½ cups packed light brown sugar together until light and fluffy, scraping down the sides as needed, about 3-4 minutes.
Add in 1 cup sweet potato purée and beat to combine.
Add in 1 teaspoon vanilla extract, then add 6 eggs, one by one, beating until just combined after each addition.
Add the flour mixture and 1 cup buttermilk in alternating batches, beginning and ending with the flour mixture. Beat until just combined.
Transfer the batter to the prepared bundt pan. Using a spoon, evenly smooth the top of the cake.
Bake the cake for 1 hour and 10 minutes or until a skewer inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire cooling rack.
In a small saucepan over medium heat, melt ½ cup salted butter. Allow the butter to brown undisturbed, about 5-6 minutes. Once the butter is golden brown and has a nutty aroma with brown bits on the bottom, remove the saucepan from heat and set aside to cool.
In a large bowl, stir together 1 ½ cups powdered sugar and lightly cooled brown butter. Pour in 3 tablespoons whole milk and add ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract. Mix until everything is well combined. Optional: Using a handheld mixer, beat the brown butter mixture for a creamy and fluffy texture.
Place the cake onto a large platter and top with the glaze. Scatter the chopped toasted walnuts or pecans on top, if you wish.
Slice and serve!
This delicious Sweet Potato Bundt Cake pairs nicely with a decadent brown butter glaze. With the perfect balance of sweet and spices, this is a crowd-pleaser. Made this recipe? Let us know what you think in the comments below!
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