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Sweet Potato Cream Cheese Bundt Cake Recipe

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Sweet Potato Bundt Cake with Maple Glaze Paula Deen
Sweet Potato Bundt Cake with Maple Glaze Paula Deen from pauladeenmagazine.com

Description

This sweet potato cream cheese bundt cake recipe is a perfect dessert for any occasion. The cake is moist and has a delicious cream cheese filling that is sure to please everyone. The sweet potato adds a unique flavor and texture to the cake, making it a must-try recipe.

Prep Time

Preparation time for this cake is approximately 20 minutes.

Cook Time

Cooking time for this cake is approximately 50 minutes.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 cup cooked and mashed sweet potato
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Equipment

  • Bundt cake pan
  • Hand mixer or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Spatula

Method

  1. Preheat the oven to 350°F.
  2. Grease a 10-inch bundt cake pan with butter or cooking spray and set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the mashed sweet potato until well combined.
  6. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  7. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and vanilla extract. Mix until just combined.
  8. In a separate mixing bowl, beat the cream cheese until smooth.
  9. Add the confectioners' sugar and vanilla extract and beat until light and fluffy.
  10. Pour half of the cake batter into the prepared bundt pan.
  11. Spoon the cream cheese filling over the batter, making sure to leave a small border around the edges.
  12. Pour the remaining cake batter over the cream cheese filling.
  13. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  14. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • The sweet potato can be boiled, baked, or microwaved until soft, then mashed.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.
  • This recipe can be easily adapted to make cupcakes or a layer cake.

Nutrition Info

  • Serving size: 1 slice (1/12th of the cake)
  • Calories: 435
  • Total fat: 25g
  • Saturated fat: 15g
  • Cholesterol: 135mg
  • Sodium: 354mg
  • Total carbohydrates: 48g
  • Dietary fiber: 1g
  • Sugar: 29g
  • Protein: 6g

Recipe Tips

  • Make sure to cream the butter and sugar together until light and fluffy to ensure a tender crumb.
  • Be careful not to overmix the batter, as this can lead to a tough cake.
  • Use room temperature ingredients to ensure the cake bakes evenly.
  • Don't skip the cream cheese filling - it adds a delicious tangy flavor and texture to the cake.
  • If you don't have a bundt pan, you can use a regular cake pan or make cupcakes instead.

Enjoy this sweet potato cream cheese bundt cake as a dessert for Thanksgiving, Christmas, or any special occasion. The addition of sweet potato makes this cake unique and adds a delicious flavor and texture. This recipe is perfect for those who love to bake and want to try something new. Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.


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