I love how this cake comes together with ingredients I already have on hand—especially when I have leftover mashed potatoes. The potatoes make the crumb soft and velvety, while the cocoa and chocolate chips bring deep, rich flavor. It’s easy to make, but it tastes like something you’d find in a bakery. Plus, the option to keep it simple with powdered sugar or dress it up with frosting gives me flexibility for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsweetened cocoa powder
1 cup mashed potatoes (about 2 medium potatoes)
½ cup vegetable oil
3 large eggs
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
½ cup semi-sweet chocolate chips (optional)
Powdered sugar, for dusting (optional)
Directions
I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
I peel and boil the potatoes until fork-tender, then mash them until completely smooth. I let them cool slightly before using.
In a large bowl, I sift together the flour, sugar, cocoa powder, baking powder, and salt.
In another bowl, I whisk the mashed potatoes with vegetable oil, eggs, and vanilla extract until smooth.
I gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.
I gently fold in the chocolate chips if I’m using them.
I divide the batter evenly between the prepared cake pans.
I bake the cakes for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
I let the cakes cool in the pans for about 15 minutes before turning them out onto wire racks to cool completely.
Once cooled, I stack the cakes with frosting or whipped cream between the layers if I’m feeling indulgent.
I finish with a light dusting of powdered sugar for a simple, elegant presentation.
Servings and Timing
This recipe makes 12 servings and takes about 15 minutes to prep and 40–45 minutes to bake, for a total time of around 1 hour. It’s a fantastic make-ahead dessert that stays moist for days.
Variations
Sometimes I use sweetened mashed sweet potatoes for a slightly different flavor, or I stir in chopped walnuts for extra texture. When I want a richer chocolate flavor, I swap the semi-sweet chips for dark chocolate chunks. If I’m serving this at a party, I top it with chocolate ganache or a tangy cream cheese frosting—it’s incredibly versatile.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge if I’ve added frosting. For longer storage, I wrap individual slices in plastic wrap and freeze them. When I’m ready for a slice, I let it thaw at room temperature or warm it gently in the microwave.
FAQs
Why add mashed potatoes to cake?
The mashed potatoes add moisture and tenderness without making the cake heavy. They also help the cake stay fresh longer.
Can I use leftover mashed potatoes?
Yes, I just make sure they’re plain—no garlic, butter, or seasoning. I use smooth, lump-free mash for the best texture.
Can I bake this in one pan instead of two?
I can use a 9×13-inch pan instead. I just extend the baking time slightly and keep an eye on it.
What frosting goes well with this cake?
I love pairing it with chocolate ganache, vanilla buttercream, or even whipped cream. Cream cheese frosting is another great option.
Can I make it gluten-free?
Yes, I use a good-quality gluten-free flour blend in place of all-purpose flour. The texture may vary slightly, but it still works beautifully.
Conclusion
Chocolate Potato Cake is a hidden gem of a dessert—rich, moist, and full of character. It’s proof that a humble ingredient like mashed potatoes can create something truly special. Whether I’m baking for a celebration or just craving chocolate, this cake always delivers a wow-worthy result with minimal effort.
