This Browned Butter Sweet Potato Bundt Cake with Bourbon Glaze is an easy, cozy bake with big flavor. Browned butter adds nutty depth, sweet potatoes keep the crumb incredibly plush, and the Betty Crocker™ Vanilla Cake Mix makes the whole thing weeknight friendly. Finished with a simple bourbon icing, it’s the kind of cake that feels special without a lot of fuss.
Here are the ingredients you’ll need for this tender sweet potato cake.
Browned Butter: Browning the butter adds deep, nutty flavor that complements the warm spices.
Sweet Potatoes: Adding mashed sweet potatoes brings moisture, natural sweetness, and creates a plush crumb.
Cinnamon & Nutmeg: These warm spices enhance the sweet potato flavor and add that cozy fall taste.
French Vanilla Cake Mix: Using a cake mix helps this recipe come together in a snap. With Betty Crocker cake mix you’ll get a tender cake every time.
Bourbon: Gives the icing warmth and depth without overpowering the cake.
Other Ingredients You’ll Need: Water, eggs, and powdered sugar.
Here are some helpful tips for making this plush sweet potato Bundt cake—find all the details in the recipe below.
Grease a 10-cup fluted tube cake pan with baking spray with flour.
Brown the butter until a deep amber color; transfer to a bowl and cool.
Add cake mix, mashed sweet potatoes, water, eggs, cinnamon, and nutmeg; beat 2 minutes. Pour into the prepared pan and bake for 40 to 45 minutes. Cool for 15 minutes, then remove from pan and cool completely on a cooling rack.
Whisk icing ingredients until smooth; pour over cooled cake.
Follow these easy tips for storing your bundt cake.
Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Wrap uniced cake in plastic wrap and then foil. Freeze for up to one month.
Set wrapped cake out at room temperature overnight to thaw. Ice cake right before serving.
Heat the oven to 325°F. Grease a 10-cup fluted tube cake pan with baking spray with flour—don't forget the center post.
In a light-colored saucepan or skillet over medium heat, melt the butter. Continue to cook, stirring frequently, until it foams and the milk solids begin to turn golden brown and smell nutty, about 5 to 7 minutes. Scrape the browned butter, including the browned bits, into a large heatproof bowl and cool to room temperature.
Add the dry cake mix, mashed sweet potatoes, water, eggs, cinnamon, and nutmeg to the cooled butter. Beat with an electric mixer on low speed for 20 seconds, then increase to medium-high and beat for 2 minutes.
Scrape the batter into the prepared pan using a flexible spatula; spread evenly.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool 15 minutes; remove from the pan to a cooling rack. Cool completely, about 1 hour.
Place cooled cake on a serving platter or cake stand. In a small bowl, whisk the powdered sugar and bourbon until smooth. Pour evenly over the cake.
Use baking spray with flour for easy release. Fluted tube cake pans are notorious for sticking, especially those with more intricate designs, so choose a baking spray that includes flour. It creates a thin, even barrier that helps the cake release cleanly.
Test for doneness in multiple spots. Fluted tube cake pans vary in shape, so be sure to check the cake in at least two places, especially near the center post, to ensure it has baked through.
This cake is great with leftover cooked sweet potatoes in place of the canned. If you have fresh sweet potatoes on hand, peel and cut them into 1/2-inch cubes, then boil over medium-high heat until tender. Drain and mash.
