This sweet potato Bundt cake is irresistibly moist, tender, and perfectly spiced for fall. Topped with rich cream cheese frosting to bump up its decadence!
Easy But Impressive
Balanced Flavor
Breakfast And Dessert In One
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GATHER YOUR Ingredients
prep Time: 15 min
cook Time: 45 min
SWEET POTATO BUNDT CAKE: – 1 1/2 cups cake flour – 1 tbsp plus 1 tsp baking powder – 1 tsp baking soda – 1 tbsp ground cinnamon – 1/4 tsp ground nutmeg – 1/2 tsp ground ginger – 1/4 tsp kosher salt – 3 large eggs, room temperature – 1 cup plus 1 tbsp light brown sugar, packed – 1/4 cup plus 2 tbsp vegetable oil – 1/4 cup plus 2 tbsp applesauce – 2 cups mashed sweet potatoes – 2 tsp vanilla extract – 1/2 cup chopped walnuts – Butter for greasing the pan – Flour for the pan CREAM CHEESE FROSTING: – 1 cup confectioners' sugar – 16 oz cream cheese, softened – 1 tbsp vanilla extract – 1/4 cup half and half
1. Butter and flour the Bundt pan. 2. Sift the dry ingredients over a medium-sized bowl. Set aside. 3. Combine eggs and brown sugar using the paddle attachment of the stand mixer on medium-high speed. Beat for 3 minutes or until the mixture thickens and turns light in color.
4. Add the vegetable oil and applesauce. Mix on medium speed for 30 seconds or until combined. 5. Add the mashed sweet potato and vanilla extract. Mix until combined. 6. Add the flour mixture to the wet ingredients and mix on low speed just until combined. Then, fold in the walnuts.
7. Pour the Bundt cake batter into the pan. Bake for 45 minutes. You can also do the toothpick test at the 35-minute mark. 8. Remove the sweet potato Bundt cake from the oven. Allow it to cool in the pan for 10 minutes. Then, turn the cake out onto a baking rack to finish cooling.
9. While you're waiting for the sweet potato cake to cool, mix the sugar, cream cheese, and vanilla extract for the frosting until smooth. 10. Add the half and half and stir to combine. 11. Pour the cream cheese frosting over the sweet potato Bundt cake.
Enjoy!