Idaho Potato Cake
Transform your dessert repertoire with this wonderfully unique Idaho Potato Cake, a rich and moist chocolate cake featuring the unexpected addition of creamy mashed Idaho potatoes. Perfectly balanced with the deep flavors of cocoa, a subtle tang from buttermilk, and an optional crunch from chopped nuts, this cake is as indulgent as it is distinctive. The mashed potatoes create an ultra-tender crumb while remaining undetectable in flavor, making it a guaranteed crowd-pleaser. With a quick prep time of just 20 minutes and a dusting of powdered sugar for an elegant finish, this treat is ideal for holidays, potlucks, or weeknight indulgences. Dive into the magic of an Idaho-inspired dessert that will captivate everyone at the table. Keywords: Idaho potato cake, chocolate cake, mashed potato dessert, moist cake recipe, unique cake recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup mashed Idaho potatoes (plain, without butter or seasoning)
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 1 cup buttermilk
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round cake pans.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Mix in the mashed Idaho potatoes and vanilla extract until fully incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
If using, fold in the chopped nuts gently to distribute them evenly throughout the batter.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan(s) for 10 minutes. Then, transfer to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before serving.
Slice and enjoy this moist and decadent Idaho Potato Cake!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 36.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
