Cakes and Cupcakes
The Best Homemade Sweet Potato Bourbon Bundt Cake Recipe
This cake is the culinary equivalent of a warm hug on a crisp autumn evening, featuring a dense, tender crumb and the deep, oaky warmth of real bourbon. It is incredibly moist thanks to roasted sweet potatoes and balanced with a crunchy, buttery toasted pecan glaze that makes it the star of any table.
- Prep
- 25 min
- Cook
- 60 min
- Serves
- 12
- Level
- Medium
- Per serving
- 485 kcal
Method
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan. Don't skip the nooks and crannies, or the cake will stick.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
In a large bowl or stand mixer, cream the softened butter with both sugars for about 3-5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla.
In a separate small bowl, whisk together the sweet potato puree, bourbon, and sour cream until smooth.
Gradually add the flour mixture and the sweet potato mixture to the butter mixture, alternating between them (start and end with flour). Mix until just combined; do not overwork the batter.
Pour the batter into the prepared pan and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for exactly 15 minutes before inverting it onto a wire rack.
While cooling, prepare the glaze by melting 4 tablespoons of butter in a pan, whisking in 1/2 cup brown sugar and 2 tablespoons of bourbon until bubbling. Stir in the pecans and drizzle over the warm cake.
Notes
Roast your sweet potatoes instead of boiling them; it intensifies the natural sugars and prevents excess moisture in the batter.
If you're worried about the cake sticking, use a 'baker's joy' style spray that contains flour, or make a homemade paste of equal parts oil, flour, and shortening.
Make sure your eggs and sour cream are at room temperature to ensure a perfectly smooth emulsion in the batter.
For the best bourbon flavor, choose a mid-range wheated bourbon which has a smoother, sweeter profile that complements the potato.
