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
