Why You’ll Love This Recipe
I developed this cake when I wanted a fall dessert that felt like a cinnamon roll and a slice of sweet potato pie had a baby. The sweet potato keeps the crumb incredibly moist and gives it a gorgeous golden color, while the cinnamon-brown sugar ripple creates a gooey, spiced ribbon in every slice. A tangy maple cream cheese glaze drips down the ridges and ties it all together. It mixes up with a simple bowl and a whisk, bakes in one bundt pan, and actually tastes better on the second day, which makes it ideal for holiday gatherings, brunches, and bake sales.
Ingredients
For the cinnamon ripple
- 3/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans (optional)
For the cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 1/2 cups mashed cooked sweet potato (about 1 large to 2 medium), cooled
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3/4 cup neutral oil
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup buttermilk, at room temperature
- Butter and flour (or baking spray), for the pan
For the maple cream cheese glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
- Prep. Preheat the oven to 350°F with a rack in the center. Generously grease a 10- to 12-cup bundt pan with butter or baking spray, making sure to get into every ridge, then dust with flour and tap out the excess.
- Make the ripple. In a small bowl, stir together the brown sugar, flour, cinnamon, nutmeg, melted butter, and pecans, if using, until it looks like wet sand. Set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix the wet ingredients. In a large bowl, whisk the sweet potato, granulated sugar, brown sugar, and oil until smooth. Whisk in the eggs one at a time, then the vanilla.
- Combine. Add half of the dry ingredients to the wet and stir until almost combined. Stir in the buttermilk, then the remaining dry ingredients, mixing just until no streaks of flour remain. The batter will be thick.
- Layer. Spoon one third of the batter into the prepared pan and smooth the top. Sprinkle with half of the ripple mixture, keeping it away from the edges of the pan so it doesn’t stick. Add another third of the batter, the remaining ripple, and finish with the last of the batter.
- Swirl. Run a butter knife through the batter in one gentle loop around the pan. Don’t overmix, or the ripple will blend in.
- Bake. Bake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean and the top springs back lightly. Tent with foil for the last 15 minutes if it browns too quickly.
- Cool. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely, at least 1 hour, before glazing.
- Make the glaze. Beat the cream cheese until smooth, then whisk in the powdered sugar, maple syrup, vanilla, and salt. Add milk a tablespoon at a time until pourable but thick.
- Glaze. Drizzle over the cooled cake and let it set for 15 minutes before slicing.
Servings and Timing
- Servings: 12 to 16 slices
- Prep time: 25 minutes
- Cook time: 55 to 65 minutes
- Cooling time: About 1 hour 15 minutes
- Total time: About 2 hours 45 minutes, plus an extra hour if you need to roast the sweet potatoes
Make ahead: Bake the cake up to 2 days ahead, wrap it tightly once cool, and glaze before serving.
Variations
- Pumpkin version: Swap the sweet potato for an equal amount of pumpkin puree (not pie filling).
- Brown butter: Brown the butter for the ripple for a deeper, nuttier flavor.
- Vanilla glaze: Skip the cream cheese and whisk 1 1/2 cups powdered sugar with 3 tablespoons milk and 1 teaspoon vanilla.
- Streusel topping: Sprinkle the glazed cake with extra chopped pecans or crushed gingersnaps.
- Bourbon: Add 1 tablespoon of bourbon to the glaze.
- Mini bundts: Fill a mini bundt pan about two-thirds full and bake for 22 to 28 minutes.
- Loaf pans: Divide between two 9×5-inch loaf pans and bake for 50 to 60 minutes.
- Gluten-free: Use a 1-to-1 gluten-free baking flour blend.
- No buttermilk: Stir 2 teaspoons of lemon juice into 3/4 cup of milk and let it sit for 5 minutes.
Storage and Reheating
- Room temperature: Cover and store, unglazed or glazed, for up to 2 days.
- Refrigerator: Because of the cream cheese glaze, store glazed cake in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unglazed cake, tightly wrapped, for up to 3 months. Thaw at room temperature and glaze before serving.
- Reheating: Warm a slice in the microwave for 10 to 15 seconds for a just-baked feel.
FAQs
Why did my cake stick to the pan?
Bundt pans have lots of nooks. Grease every ridge thoroughly, using a pastry brush and softened butter or a baking spray with flour, and let the cake cool for exactly 15 minutes before inverting.
Why did the ripple sink to the bottom?
The batter was likely too thin, or the ripple was layered too close to the pan wall. Keep the batter thick and layer the filling toward the middle.
Can I use canned sweet potato puree?
Yes. Use 1 1/2 cups of plain puree, not sweet potato pie filling.
How do I cook the sweet potatoes?
Roast them whole at 400°F for 45 to 60 minutes until very soft, then scoop out the flesh and mash. Roasting gives a deeper flavor than boiling.
Why is my cake dense or dry?
Either the batter was overmixed or the cake overbaked. Start checking at 55 minutes, and measure the flour by spooning it into the cup and leveling it.
Can I use a different size bundt pan?
A 10- to 12-cup pan works best. For a smaller pan, fill it no more than three-quarters full and bake the extra batter as cupcakes.
Can I skip the glaze?
Yes. A dusting of powdered sugar looks lovely too.
Conclusion
This sweet potato-cinnamon ripple bundt cake is the one I bake when I want something cozy that also looks like it came from a bakery. It’s moist, fragrant, and full of spiced swirls, and it holds beautifully for days. I hope it becomes a favorite fall bake at your house too. If you make it, I’d love to hear how you glazed yours!
Print
This Sweet Potato-Cinnamon Ripple Bundt Cake is incredibly moist and tender, with a spiced sweet potato crumb and a gooey brown sugar-cinnamon ripple running through the center. A tangy cream cheese glaze drips down the ridges for a bakery-worthy finish. It’s a gorgeous, make-ahead dessert for fall gatherings and holiday tables.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours (including cooling)
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups (380 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (360 g) mashed roasted sweet potato, cooled
- 1 cup (240 ml) buttermilk, room temperature
- 3/4 cup (150 g) light brown sugar, packed, for the ripple
- 2 tablespoons ground cinnamon, for the ripple
- 2 tablespoons all-purpose flour, for the ripple
- 3 tablespoons unsalted butter, melted, for the ripple
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened, for the glaze
- 1 1/2 cups (180 g) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract, for the glaze
- Nonstick baking spray, for the pan
Instructions
- Prep: Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup Bundt pan with baking spray, getting into every crevice.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Make the ripple: In a small bowl, stir together 3/4 cup brown sugar, 2 tablespoons cinnamon, 2 tablespoons flour, and 3 tablespoons melted butter until crumbly.
- Cream the butter and sugars: Beat the softened butter, granulated sugar, and 1 cup brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, then the vanilla and sweet potato until smooth.
- Combine: Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. Mix just until combined.
- Layer: Spoon one-third of the batter into the pan and sprinkle with half the ripple mixture. Add another third of the batter, then the remaining ripple, and top with the last of the batter.
- Bake: Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Cool: Cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely.
- Glaze: Beat the cream cheese and 2 tablespoons butter until smooth. Beat in the powdered sugar, vanilla, and milk until pourable. Drizzle over the cooled cake.
- Serve: Let the glaze set for 15 minutes, then slice and serve.
Notes
- Grease the Bundt pan generously, including the center tube, to prevent sticking. Baking spray with flour works best.
- Roast the sweet potatoes instead of boiling to keep the batter from getting too wet.
- Keep the ripple away from the edges of the pan so it doesn’t stick and pull away when you invert the cake.
- Room-temperature eggs and buttermilk help the batter mix smoothly and rise evenly.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
- Unglazed cake freezes well for up to 3 months. Thaw overnight and glaze before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 36 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 88 mg
