Rich Sweet Potato Chocolate Fudge Cake
Indulge in the decadence of this *Rich Sweet Potato Chocolate Fudge Cake*—a moist, flavorful treat that combines the natural creaminess of mashed sweet potatoes with the deep, velvety richness of cocoa. This unique dessert boasts a perfectly balanced sweetness, enhanced by a blend of granulated and brown sugars, while buttermilk and vegetable oil ensure a tender crumb in every bite. A sprinkle of optional dark chocolate chips adds bursts of gooey texture, and a light dusting of powdered sugar creates an elegant finish. Ideal for special occasions or a cozy night in, this easy-to-make cake is as impressive as it is delicious. Ready in just over an hour, it’s a foolproof recipe that brings a wholesome twist to classic chocolate cake! Perfect for chocolate lovers searching for a twist or anyone drawn to sweet potato desserts.
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Recipe Information
Ingredients
- 1.5 cups Sweet potatoes (mashed, cooked)
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips (optional)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the mashed sweet potatoes, eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and no lumps remain. Be careful not to overmix.
If using, fold the dark chocolate chips gently into the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cool, dust the top with powdered sugar if desired for a decorative touch.
Slice and serve your Rich Sweet Potato Chocolate Fudge Cake. Enjoy!
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 212.9 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 657 mg | 51% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 4867 mg | 104% | |
*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.
