This Sweet Potato Bundt Cake with Maple Frosting is super moist, tender and topped with a delicious Maple Cream Cheese Frosting with crushed pecans. Sweet, simple and perfect for fall!
It’s basically fall in this house, haha! Recipes, decor, candles…everything! I love this time of the year. Not just because of my birthday of course but the weather, the food apple spice everywhere just makes me feel warm.
You guys, this Sweet Potato Bundt Cake screams fall and is legit my favorite cake to date, hands down…like the best, mmkay! It’s super moist with silky maple cream cheese frosting in every bite. I love how perfect this cake is if you’re one of those people who like to have a little treat with their afternoon coffee or have a slice at night after dinner. Either way the cake is the bomb! Trust me, you will not be disappointed and this is the cake recipe that your family will want you to make and bring year after year.
SHOULD I USE CANNED OR HOMEMADE SWEET POTATO PUREE?
Typically homemade puree is thinner than canned puree which could possibly affect the consistency of your batter and outcome of your cake. I recommend using canned sweet potato. However, keep in mind that you MUST make sure to use puree that doesn’t have any added spices or flavoring as that will affect the flavor of your cake. You will want to use pure sweet potato puree.
Questions about this Sweet Potato Bundt Cake? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Sweet Potato Bundt Cake with Maple Frosting
Ingredients
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Kosher Salt
- 3 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- 1 Cup Light Brown Sugar
- 1 Teaspoon Ground Cinnamon
- ¾ Cup Canola Oil
- 6 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Cup Whole Milk
- 1 15oz Can of Sweet Potatoe Puree
- Non-Stick Cooking Spray
For the Maple Frosting
- 8 oz Cream Cheese, Room Temperature
- ½ Stick Butter, Room Temperature
- 1 Cup Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 2 Teaspoons Maple Extract
- 2 Tablespoons Maple Syrup
- ¼ Cup Heavy Cream
- Chopped Pecans, Optional
Instructions
- Preheat the oven to 350°F.
- Spray a bundt pan with non-sticking cooking spray. In a large bowl with a hand mixer. Mix together the sweet potato puree, oil, eggs, vanilla, granulated sugar and brown sugar and milk together until well combined.
- In another bowl whisk the flour, baking powder, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients.
- Evenly pour the batter into the bundt pan and bake for about 65-75 minutes or until a toothpick comes out clean. Allow the bundt cake to cool for about 30-sh minutes before flipping it out of the pan.
- While the cake is cooling, in a medium bowl, mix together all of the frosting ingredients!
- Once the bundt cake has cooled completely, cover with maple cream cheese frosting and top with pecans. Enjoy!
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