Description
Chocolate Sweet Potato Cake is a rich, moist, and decadent cake made with sweet potatoes and cocoa, creating a delicious balance of flavors. The sweet potato adds moisture and a natural sweetness, making this cake a perfect treat for any occasion.
Ingredients
Units
Scale
- 1 cup cooked sweet potatoes, mashed (about 2 medium sweet potatoes)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or regular milk with 1 teaspoon vinegar)
- 1/2 cup boiling water
- 1/2 cup chocolate chips (optional, for extra chocolatey goodness)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed sweet potatoes until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Pour in the boiling water and mix until smooth. The batter will be thin, which is normal. If using chocolate chips, fold them into the batter now.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Once the cake is cool, you can frost it with your favorite frosting. Cream cheese frosting or chocolate ganache pairs wonderfully with this cake.
Notes
- If you prefer a dairy-free version, you can substitute the buttermilk with a non-dairy milk (like almond milk) and use dairy-free butter.
- For added flavor, you can top the cake with chopped nuts like pecans or walnuts.
- Make sure the sweet potatoes are thoroughly mashed for a smooth batter.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg