Cheesecake Swirled Sourdough Sweet Potato Bundt Cake
This Cheesecake Swirled Sourdough Sweet Potato Bundt Cake combines the earthy sweetness of sourdough sweet potato cake with a rich, creamy cheesecake filling and warm spice flavors. Topped with a decadent maple vanilla bean glaze, this bundt cake is perfect for fall gatherings or an indulgent dessert.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking soda
Baking powder
Optional: pumpkin pie spice
Salt
Olive oil
Granulated sugar
Eggs
Sweet potato puree
Sourdough discard (sub: Greek yogurt)
Vanilla extract
Cream cheese
Powdered sugar
Maple syrup
Heavy cream
Why You’ll Love Cheesecake Swirled Sourdough Sweet Potato Bundt Cake:
Delicious Combination of Flavors: This cake brings together the earthy sweetness of sweet potato, the tang of sourdough, and the richness of cheesecake for a truly unique and indulgent dessert.
Rich Cheesecake Swirl: The creamy cheesecake filling swirled throughout the cake adds a luscious texture and a delightful contrast to the soft, spiced sweet potato cake.
Warm Spices for Fall: Infused with warming spices like cinnamon and nutmeg, this bundt cake is the perfect fall treat that brings cozy flavors with every bite.
Sourdough for Extra Depth: The sourdough discard gives the cake a subtle tang that complements the sweetness and adds a layer of complexity to the flavor.
Maple Vanilla Bean Glaze: The maple vanilla bean glaze on top adds a touch of sweetness and richness, elevating the flavor and making each slice even more irresistible.
Perfect for Special Occasions: Whether it’s for a holiday gathering, family celebration, or a weekend treat, this bundt cake is sure to impress guests with its striking appearance and delicious taste.
Moist and Tender Texture: The combination of sourdough and sweet potato ensures that the cake stays moist and tender, making it a perfect dessert to enjoy over several days.
A Creative Way to Use Sourdough Discard: If you’re a sourdough baker looking for new ways to use your discard, this recipe is a fantastic option that’s both delicious and resourceful.
Balanced Sweetness: The natural sweetness from the sweet potatoes and the maple glaze is balanced by the tangy cheesecake filling, creating a harmonious flavor profile that’s not too overpowering.
Visually Stunning: With its swirled cheesecake filling and a glossy glaze drizzled over the top, this bundt cake looks as good as it tastes, making it the perfect centerpiece for your dessert table.
Tips for Making Cheesecake Swirled Sourdough Sweet Potato Bundt Cake:
Use Cooked, Mashed Sweet Potatoes: For a smooth and moist cake, use well-cooked, mashed sweet potatoes. Roasting sweet potatoes brings out a deeper, natural sweetness compared to boiling.
Room Temperature Ingredients: Make sure all ingredients, especially the cream cheese for the cheesecake swirl and eggs for the cake, are at room temperature. This helps them blend more easily and creates a smoother batter.
Don’t Over-Mix the Batter: When combining the sourdough sweet potato cake batter, mix just until the ingredients are combined to avoid a dense cake. Over-mixing can make the cake tough.
Swirl the Cheesecake Filling Gently: After adding the cheesecake filling to the cake batter, gently swirl it using a knife or skewer to create beautiful, defined layers. Be careful not to over-swirl, as you want visible ribbons of cheesecake throughout the cake.
Grease the Bundt Pan Well: Ensure that your bundt pan is thoroughly greased and floured to prevent the cake from sticking. Use a pastry brush to get into all the nooks and crannies for an easy release.
Bake Until a Toothpick Comes Out Clean: Check for doneness by inserting a toothpick into the thickest part of the cake. It should come out clean, or with a few moist crumbs. Avoid over-baking to keep the cake soft and tender.
Let the Cake Cool Before Removing from Pan: Allow the cake to cool in the bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking.
Prepare the Maple Vanilla Bean Glaze in Advance: You can make the maple vanilla bean glaze ahead of time and store it in the refrigerator. When the cake is ready to be glazed, warm the glaze slightly and drizzle it over the cooled cake.
Serve at Room Temperature or Slightly Warm: For the best flavor and texture, serve the cake at room temperature or slightly warm. The cheesecake swirl will be creamy, and the maple glaze will enhance the cake’s sweetness.
Use Fresh Sourdough Discard: For the best rise and flavor, use recently-fed sourdough discard. Older discard can make the cake too dense or add a sour flavor that overpowers the sweet potato.
Customize the Spice Level: Feel free to adjust the spices to suit your taste. Add more cinnamon or nutmeg for extra warmth, or even a pinch of ginger or allspice to enhance the fall flavors.
How to Store Cheesecake Swirled Sourdough Sweet Potato Bundt Cake:
Room Temperature (Up to 1 Day): If you plan to serve the cake the same day, it can be stored at room temperature for up to 24 hours. Cover it loosely with plastic wrap or a cake dome to keep it fresh.
Refrigeration (Up to 5 Days): For longer storage, wrap the cake tightly in plastic wrap or place it in an airtight container and refrigerate it for up to 5 days. The cheesecake filling stays fresh, and the cake remains moist.
Freezing (Up to 2 Months): To freeze the bundt cake, wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
Freezing Individual Slices: For easier serving, you can slice the cake before freezing. Wrap each slice in plastic wrap and place in a freezer-safe container. This allows you to thaw and enjoy individual portions without defrosting the whole cake.
Reheating Instructions: If you prefer to enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds. Avoid reheating the entire cake, as the cheesecake filling could lose its creamy texture.
Store the Maple Vanilla Bean Glaze Separately: If storing or freezing the cake, consider storing the maple vanilla bean glaze separately in an airtight container in the refrigerator. Drizzle it over the cake after reheating or just before serving to keep it fresh and flavorful.
Covering to Prevent Dryness: To prevent the cake from drying out, always store it wrapped or covered tightly. The sourdough and sweet potato help keep the cake moist, but proper storage ensures it stays fresh longer.
Refreshing the Cake: If the cake seems slightly dry after refrigeration, add a bit of extra maple glaze or a dollop of whipped cream to refresh the flavors and texture before serving.
Best Served Fresh: While the cake stores well, it’s best served fresh to enjoy the full flavor of the cheesecake swirl and the soft, spiced sweet potato cake.
Avoid Long Room-Temperature Storage: Due to the cheesecake filling, avoid leaving the cake at room temperature for more than a day to ensure food safety and freshness.
FAQs:
Q: Can I use store-bought cheesecake filling for the swirl?
A: Yes, you can use store-bought cheesecake filling as a shortcut, but making the cheesecake filling from scratch will give you the best texture and flavor to complement the sweet potato cake.
Q: How do I prevent the cake from sticking to the bundt pan?
A: To ensure easy removal, grease the bundt pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to cover every nook and cranny of the pan for a perfect release.
Q: How do I store the cake if I don’t eat it all in one day?
A: You can store the cake in an airtight container in the refrigerator for up to 5 days. If you want to store it longer, wrap it tightly in plastic wrap and freeze it for up to 2 months.
Q: Can I freeze the cake?
A: Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving.
Q: How do I keep the cheesecake swirl from sinking to the bottom?
A: To avoid the cheesecake filling sinking, make sure your cake batter is thick enough to support the filling. Layer the cake batter first, then gently swirl the cheesecake filling through it without over-mixing.
Q: How do I make the maple vanilla bean glaze?
A: The maple vanilla bean glaze is made by whisking together powdered sugar, maple syrup, vanilla bean seeds, and a little milk or cream until smooth. Adjust the consistency by adding more liquid or powdered sugar as needed.
Q: Can I use canned sweet potatoes in the cake?
A: Yes, you can use canned sweet potatoes, but be sure to drain and mash them well before adding them to the batter. Fresh roasted sweet potatoes will give you a deeper flavor.
Q: How can I adjust the spice level in the cake?
A: You can easily adjust the spice level by adding more or less cinnamon, nutmeg, or even ginger to the batter. Customize it based on your taste preferences.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute regular flour with a 1:1 gluten-free flour blend. Just be sure the other ingredients are also gluten-free, including baking powder.
Q: Should I add the glaze before or after storing the cake?
A: It’s best to add the glaze just before serving to ensure the cake stays fresh. If you’re planning to store the cake for a few days or freeze it, store the glaze separately and drizzle it on after reheating.
Check out my other fall recipes on Instagram:
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