Velvet Mashed Potato Chocolate Cake
Elevate your dessert game with this indulgent Velvet Mashed Potato Chocolate Cake—a rich and uniquely moist treat that will surprise and delight your taste buds! This recipe takes a creative twist by incorporating creamy mashed potatoes into the batter, which guarantees an unbelievably soft and tender crumb. Infused with the deep, luxurious flavors of cocoa and semi-sweet chocolate chips, this double-layer cake is perfect for chocolate lovers looking for a decadent dessert with a secret ingredient. Easy to prepare in just over an hour, it’s ideal for birthdays, celebrations, or whenever a chocolate craving strikes. Pair it with a luscious chocolate ganache or buttercream frosting for the ultimate finishing touch. Whether you're a seasoned baker or trying something new, this cake is sure to impress and become a standout conversation piece at any gathering!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Mashed potatoes (plain, no butter or milk)
- 0.5 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the mashed potatoes and unsalted butter together until smooth and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add the granulated sugar to the potato mixture and continue to beat until well combined and fluffy, another 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the whole milk to the wet mixture. Start with the dry ingredients in three additions and the milk in two additions (dry-wet-dry-wet-dry). Mix until just combined after each addition, being careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula.
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting or serving.
Optional: Frost with your favorite chocolate buttercream or ganache for an extra touch of indulgence.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 34.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 295 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.
