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Sweet Potato Coffee Cake Recipe | Grandbaby Cakes

Sweet Potato Coffee Cake Recipe

A perfectly tender and moist sweet potato pound cake is highlighted by a ribbon of cinnamon spiced swirl and topped with an addictive maple glaze.
Course Dessert
Cuisine American, Southern
Keyword bundt cake, bundt cake recipes, coffee cake, pound cake, pound cake recipes
Prep Time 25 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 16 people
Calories 440kcal


  • Stand mixer


For the Cake

  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 1 tsp salt
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup sour cream room temperature
  • 3/4 cup mashed sweet potato
  • 1 1/2 tbsp pure vanilla extract

For the Cinnamon Swirl

  • 1/3 cup unsalted butter melted
  • 2/3 cup light brown sugar packed
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pure vanilla extract

For the Maple Glaze

  • 1 cup confectioner's sugar
  • 1 tbsp maple syrup
  • 1/2 tbsp milk


For the Cake

  • Preheat your oven to 350 degrees and prepare your 10-cup bundt pan with shortening and flour or non-stick baking spray.
  • In your KitchenAid mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
  • Next add in eggs, one at a time, and mix until well-incorporated.
  • Make sure the Sifter + Scale is attached to the mixer, then slow mixer to lowest speed and carefully add the flour, baking powder, cinnamon and nutmeg through the attachment.
  • Finally add in sour cream, sweet potato and extract and beat until just combined.

For the Cinnamon Swirl

  • Add all ingredients to a medium sized bowl and whisk together and until smooth. 

To Assemble Cake

  • Pour half of cake batter into prepared bundt pan then pour cinnamon swirl mixture over the top and swirl through batter.
  • Pour remaining cake batter on top of swirl then bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
  • Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.

For the Glaze

  • Once cake is completely cooled, whisk together confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
  • Drizzle glaze over cooled cake and serve.



Sweet Potato Preparation: I personally like to bake a sweet potato in an oven at 425 degrees for about an hour until the inside flesh is very tender and soft.  Then I remove the inside flesh and mash with a fork until completely smooth to add to the cake. If you leave any lumps, it won’t fully combine into the cake.


Calories: 440kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 183mg | Potassium: 146mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1500IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1.6mg