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sliced bundt cake made with a sweet potato base, topped with white chocolate glaze.
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Sweet Potato Cake

Soft, warmly spiced, and topped with a white chocolate glaze, this Sweet Potato Cake is a stunning fall dessert that’s secretly easy to make.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 14 servings
Author: Rena

Ingredients

  • 3 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • ½ teaspoon fine kosher salt
  • 1½ teaspoon ground cinnamon
  • ⅔ cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 2 cups packed light brown sugar or coconut sugar
  • 1 cup sweet potato puree
  • 1 cup Greek yogurt
  • 6 large eggs room temperature
  • ⅔ cup pecans chopped
  • 8 ounces white chocolate chopped and melted
  • 1 tablespoon coconut oil
  • 3 ounces white chocolate chopped (for topping)

Instructions

  • Preheat your oven to 325°F. Grease a silicone Bundt pan with coconut oil or cooking oil spray so the cake releases easily after baking.
  • In a large bowl, sift the 3 cups all-purpose flour and whisk it together with 1 teaspoon baking soda, ½ teaspoon fine kosher salt, and 1½ teaspoon ground cinnamon.
  • In another bowl, use an electric mixer to combine the ⅔ cup melted coconut oil, 1 tablespoon vanilla extract, 2 cups packed light brown sugar , and 6 large eggs until smooth and creamy.
    Ingredients including eggs, sugar, and coconut oil whisked together in a bowl to start the cake batter.
  • Add the 1 cup sweet potato puree and 1 cup Greek yogurt to the wet mixture, then mix again until everything is fully combined.
    Sweet potato puree and Greek yogurt being added to the egg and sugar mixture in a white bowl with an electric mixer.
  • Gently fold in the flour mixture using a spatula or whisk until no dry spots remain.
    Wet and dry ingredients combined in a mixing bowl, forming a smooth, thick cake batter.
  • Stir in the chopped ⅔ cup pecans, then pour the batter into your prepared Bundt pan.
    Batter being mixed in a large bowl with chopped pecans folded in for texture.
  • Bake for 60 to 70 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan before turning it out.
    Sweet potato cake batter spread evenly in a pink silicone Bundt pan, ready to bake.
  • For the glaze, melt the 8 ounces white chocolate and mix it with 1 tablespoon coconut oil until smooth. Drizzle over the cooled cake, then sprinkle with extra chopped 3 ounces white chocolate and pecans if you like.
    Overhead shot of a sliced sweet potato Bundt cake topped with creamy white chocolate glaze and chopped pecans on a marble surface.

Notes

  • Make sure the sweet potato puree is smooth. Any lumps can affect the texture of the cake.
  • Sift the flour for a light, fluffy crumb that bakes evenly.
  • Use room-temperature eggs and yogurt; it helps everything blend smoothly for a softer, more even crumb.
  • Add a pinch of nutmeg or ginger for a little extra warmth in the flavor.
Storage:
  • Store the Sweet Potato Cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For longer storage, wrap slices tightly and freeze for up to 1 month. Thaw at room temperature before serving.

Nutrition

Calories: 528kcal | Carbohydrates: 70g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 235mg | Potassium: 280mg | Fiber: 2g | Sugar: 46g | Vitamin A: 3979IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 2mg