This bundt cake is made with Japanese sweet potatoes and spiced with cinnamon and ginger. It’s a delicious cake for the fall season and easy to make.
Since making my sweet potato cupcakes, I’ve been experimenting with other sweet potato desserts, but instead of using American sweet potatoes I’ve been using Japanese sweet potatoes.
Japanese Sweet Potatoes
Japanese sweet potatoes, called satsumaimo, have a purplish skin and yellow flesh. They are starchier than American sweet potatoes varieties. I really like the starchier texture. They are also sweeter than American ones and are often used in Japanese desserts.
I recently tried some Japanese sweet potato desserts and treats so I was excited to make my own creation at home. I love bundt cakes (and my collection of bundt pans!) so I decided to make a sweet potato cake using my Nordic Ware Chrysanthemum Bundt Pan*
I researched several recipes and chose one by Sauce and Sensibility which I mostly followed except I used Japanese sweet potatoes.
- For this sweet potato cake recipe, you will need a 10-cup bundt pan. You will want to thoroughly grease and flour your pan so your cake releases easily once it’s baked. I used a baking spray that already has flour in it and it worked great.
- You will need to cook and puree the sweet potatoes first. The easiest way to do this is to cut the potatoes into pieces, place them in a pan and cover them with water. Bring the water to a boil and cook the potatoes for 15 minutes or until they are tender. Puree them in a food processor until smooth.
- You can cook and puree the sweet potatoes ahead of time. Just keep the puree in an airtight container in the refrigerator. It will keep for two to three days.
- Like a lot of cake recipes, you will want to combine the dry ingredients in a separate bowl before adding them to the wet ingredients. This will make it easier to make the batter without overworking the flour, which will give your cake a lighter texture.
I like how this cake turned out. It reminded me of pumpkin cake and other fall cake variations I’ve made, so if you’re looking for a fall season dessert that’s not pumpkin, it’s a nice switch. The sweet potato flavor is very subtle and, because the sweet potato flesh is more yellow in color, you can’t really tell by looking at the cake that it’s made with sweet potatoes. Nonetheless, it’s a delicious cake!
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Sweet Potato Bundt Cake
- 2 cups mashed sweet potatoes I used japanese sweet potatoes
- 2 3/4 cups flour
- 2 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- Preheat oven to 325°F. Thoroughly grease a 12-cup Bundt pan. I use a pam spray that has flour already added to it.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, and salt.
- In a large mixing bowl combine the sweet potatoes, oil, and sugar. Beat until smooth. Add eggs and beat until combined. Then add the flour mixture and beat until just blended. Add the vanilla and mix on low speed until blended. Pour the batter into the Bundt pan.
- Bake for 1 hour and 5 minutes or until a cake tester comes out mostly clean. Cool the cake in the pan, and then invert onto a cake platter.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.