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Sweet Potato Bundt Cake With Cream Cheese Frosting

Irresistibly Moist Sweet Potato Bundt Cake with Cream Cheese Frosting

A deliciously moist Sweet Potato Bundt Cake with Cream Cheese Frosting, perfect for autumn gatherings.
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Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, fall desserts, Moist Cake, Sweet Potato Bundt Cake, Thanksgiving Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Calories: 350kcal

Equipment

  • Bundt pan
  • Stand mixer
  • mixing bowls
  • sifter

Ingredients

For the Cake

  • 2 cups Mashed Sweet Potatoes Ensure well-pureed for best texture
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • 1 cup Vegetable Oil Alternatives include melted butter or unsweetened applesauce
  • ½ cup Unsweetened Applesauce Use to add moisture
  • 3 large Eggs Room temperature for better mixing
  • 2 cups All-Purpose Flour Gluten-free flour can be used
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon Adjust based on taste
  • ½ teaspoon Ground Nutmeg A little goes a long way
  • 1 teaspoon Ground Ginger Adjust to your liking

For the Cream Cheese Frosting

  • 8 ounces Cream Cheese Must be at room temperature
  • 1 teaspoon Vanilla Extract Can substitute with almond extract
  • ¼ cup Half and Half Use milk or dairy-free alternative if desired
  • 2 cups Powdered Sugar Add more or less to taste

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Generously butter and flour your Bundt pan.
  • In a medium bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and ginger.
  • In a stand mixer, beat the room temperature eggs and granulated sugar on medium speed until light and fluffy. Slowly add the vegetable oil, unsweetened applesauce, mashed sweet potatoes, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Pour the batter into your prepared Bundt pan and smooth the top. Bake for approximately 45 minutes.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • In a mixing bowl, beat the room temperature cream cheese until smooth, then stir in powdered sugar and vanilla, adding half and half until desired consistency is achieved.
  • Once the cake is completely cool, pour the cream cheese frosting over the top.

Notes

For a festive touch, dust lightly with ground cinnamon before serving. Optional: Serve with a drizzle of maple syrup for extra sweetness.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1.5mg