This Sweet Potato Bundt Cake is ultra-moist, rich, sweet, and spicy, with a simple, but fresh citrus glaze. Looking for an uncomplicated and easy bundt cake recipe that delivers big on fall vibes, try this Sweet Potato Bundt Cake recipe!
More cake!! I just posted this Pumpkin Apple Upside Down Cake as my first fall recipe this year, and I’m posting this Sweet Potato Bundt Cake today… and the next post is going to be another cake recipe, fyi. That’s just how things played out this month.
But who gets sick of cake?? No one.
I love this Sweet Potato Bundt Cake for its simplicity. It’s a great example of a recipe that keeps things simple, but perfects the basics. You could easily go crazy adding raisins, dried fruit, or nuts to this cake, and I was suuuuper tempted to do that for this post, but I was also in a place where I just wanted to keep things very uncomplex.
That said, I’m already looking forward to making this Sweet Potato Bundt Cake again with Grand Marnier-soaked dried cranberries (or heck, fresh cranberries), and maybe walnuts or pecans. Golden raisins would be really incredible in this cake, I definitely want to do that too.
But contrary to my usual tendency to take things over-the-top, I wanted to keep things simple for a change. Let’s not think this Sweet Potato Bundt Cake isn’t interesting though. There’s something to be said for an ultra-moist, rich, sweet, spiced slice of cake, and a simple, but fresh citrus glaze.
Lots of great ingredients contribute to an exceptionally good bundt cake here. Buttermilk, an even combo of butter and oil – giving us flavor AND moisture – respectively, eggs, lots of spice, and very important: mashed sweet potatoes, of course. It’s an extra step to use fresh mashed sweet potatoes instead of canned, but it’s worth it. Just heat them up in the microwave! No biggie.
Glaze is an instant spruce-up to any cake anyway. Or any dessert at all really. You can throw in a bunch of mix-ins here, yes, but this Sweet Potato Bundt Cake is plenty delicious with that orange glaze drizzled over top. It’s bright and fresh-tasting, and it seeps into nooks and crannies.
Now, although I refrained from throwing in the kitchen sink, I did sprinkle just a few chopped walnuts on the top of this Sweet Potato Bundt Cake for a bit of garnish pizazz. The bits of crunch were a nice bonus!
I went crazy with bundt cakes for a good while, and ended up with a whole slew of great ones. Check these out:
- Coconut Pistachio Bundt Cake
- Cherry Amaretto Bundt Cake
- Oreo Bundt Cake
- German Chocolate Bundt Cake
- Lemon Blueberry Bundt Cake
- Fireball Cake
Also, most of my bundt cake recipes are collected in one place under this post with 25 easy bundt cake recipes!
Sweet Potato Bundt Cake with Orange Glaze
For sweet potato bundt cake:
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup butter melted
- 2 tsp. vanilla extract
- 2 1/4 cups mashed cooked sweet potato
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ground clove
- 3/4 cup buttermilk
For orange glaze & topping:
- juice and zest of 1 large orange
- 3 cups powdered sugar
- 1/4 cup chopped walnuts optional
- In a large mixing bowl, beat sugar and eggs until thick and pale.
- Add oil, butter, and vanilla, beating until combined.
- Add sweet potato, beating until just combined.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and ground clove.
- Gradually add the flour mixture alternately with the buttermilk to the sweet potato mixture in the mixing bowl, beginning and ending with the flour mixture.
- Beat until just combined after each addition.
- Spread batter into a greased bundt pan.
- Bake at 350 degrees for 50-60 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
- Cool in pan for 20 minutes.
- Loosen edges of cake carefully with a knife, and invert cake onto a serving plate.
- Cool completely.
For orange glaze:
- In a small bowl, whisk together orange juice, orange zest, and powdered sugar.
- Drizzle over cooled cake.
- Sprinkle with walnuts, if desired.
- Cut and serve.