Spiced Sweet Potato Bundt Cake with Maple Glaze

This sweet potato Bundt cake is moist, warmly spiced, and finished with a glossy bourbon-pecan syrup. The subtle bourbon flavor enhances both the cake and the topping without being overpowering, making this an elegant and memorable dessert for holiday gatherings or weekend baking.

Other Bundt cakes worth trying include Cranberry Swirl Bundt Cake and Lemon Raspberry Bundt Cake.

I love a Bundt cake—there’s something nostalgic about the shape and the way it presents. This Sweet Potato Bundt Cake blends tender sweet potato, warm pumpkin spice, and a hint of vanilla and bourbon for depth. Topped with a sticky pecan bourbon syrup, it’s both comforting and special-occasion worthy.

Ingredient Notes

• Wet ingredients: Unsalted butter, brown sugar, eggs, vanilla extract, and milk provide richness and tenderness.
• Sweet potato: Red-skinned sweet potatoes (often labeled “yams” in stores) have vibrant orange flesh and a naturally sweet flavor that works well in cakes.
• Bourbon: Use any reasonably priced bourbon you enjoy. A small amount adds smoky-sweet caramel notes to the batter and syrup. If you prefer not to use alcohol, you can omit it and increase vanilla slightly, though the flavor will be different.
• Dry ingredients: All-purpose flour, baking powder, pumpkin pie spice, and salt create the cake’s structure and warm spice profile.
• Bourbon pecan syrup: Granulated sugar, water, butter, bourbon, vanilla, and chopped pecans form a sticky, nutty glaze to finish the cake.

Cook the Sweet Potato

To prepare the sweet potato, wrap it tightly in foil and roast in a 400°F oven for 45–55 minutes, or until a knife slides in easily. When cool enough to handle, the skin should peel off easily—use a paper towel to hold it while slipping the skin away. One average sweet potato yields just over 1 cup of mashed flesh, which is perfect for this recipe.

You can bake the sweet potato a day or two ahead and refrigerate the mashed flesh to save time on the day you bake the cake.

How to Make Sweet Potato Bundt Cake

1. Preheat the oven to 325°F. Generously grease a 10- to 12-cup Bundt pan, paying special attention to the center tube so the cake releases cleanly.
2. In a large bowl, cream the softened butter and brown sugar until light. Add the eggs and beat until the mixture is very light and fluffy.
3. Mix in the mashed sweet potato, 1/3 cup bourbon, and vanilla until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
5. Add the dry ingredients to the wet mixture in portions, alternating with the milk. Beat gently between additions until smooth and combined.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 10 minutes, then invert onto a serving plate and cool completely before glazing.

Bourbon Pecan Syrup

1. In a small saucepan, bring the granulated sugar and water to a boil over medium-high heat. Reduce to a low simmer and cook for about 5 minutes.
2. Add the butter, 1 tablespoon bourbon, and vanilla. Cook gently over low heat until the mixture becomes syrupy, about 5 minutes more.
3. Remove from heat and stir in the chopped pecans. Allow the syrup to cool for about 10 minutes until it thickens slightly.
4. Once the Bundt cake is completely cool, spoon the bourbon pecan syrup evenly over the top so it soaks into the cake and fills the ridges for a glossy finish.

Storage Tips

Because Bundt cakes are tall, store this cake on a cake stand with a dome or in a large airtight container. At room temperature, it will keep well for 3–4 days. For longer storage, refrigerate slices in an airtight container; allow chilled slices to come to room temperature before serving for the best texture and flavor.

Ingredients

Instructions

Notes

Nutrition

This post was originally published on October 24, 2015, and has been updated with new text and images.