Chocolate Potato Cake

This image courtesy of Mark T. Shapiro

This is a surprisingly simple cake, with a light chocolate spice flavor. No one will guess the secret ingredient! It’s divine with a drizzle of dark chocolate sauce or raspberry sauce or served à la mode. You be the judge. This recipe is courtesy of Susan Morelli.

NotesUsing a paper doily as a template on top of the cake, dust with confectioner’s sugar for a decorative look. Serve with a drizzle of dark chocolate or fudge sauce for an extra special treat.

I don’t use leftover potatoes because they are usually seasoned and they become hardened in the refrigerator. I like to cook up a potato in a small saucepan just before beginning the recipe.


Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Mealbrunch, dinner

Taste and Texturechocolatey, rich, spiced, sweet, tangy

Type of Dishchocolate cake


  • 1 cup (250 mL) all purpose flour
  • 1/3 cup (75 mL) unsweetened Dutch-process cocoa powder, sifted
  • ½ tsp (2 mL) baking powder
  • ½ tsp (2 mL) ground cinnamon
  • ¼ tsp (1 mL) baking soda
  • ¼ tsp (1 mL) salt
  • Pinch ground nutmeg
  • 1 cup (250 mL) granulated sugar
  • ½ cup (125 mL) vegetable oil
  • 2 eggs
  • ½ cup (125 mL) mashed potatoes, at room temperature (about 1 small potato; see Notes)
  • ½ cup (125 mL) buttermilk
  • Confectioners'  sugar for dusting
  • 9-inch (23 cm) round cake pan, bottom lined with parchment paper, greased


  1. Preheat oven to 350°F (180°C).

  2. In a small bowl, stir together flour, cocoa powder, baking powder, cinnamon, baking soda, salt and nutmeg.

  3. In a large bowl, whisk together sugar, oil and eggs. Whisk in potato. Using a spoon or rubber spatula, stir in dry ingredients alternately with buttermilk, making three additions of dry and two of buttermilk, just until combined.

  4. Spread batter in prepared pan, smoothing top. Bake in preheated oven for 30 to 35 minutes or until top springs back when touched lightly. Let cool in pan on a rack for 10 minutes. Invert cake onto a rack, remove parchment paper and let cool completely. Transfer to a serving platter and dust with confectioner’s sugar.


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