Sweet Potato Chocolate Cake is the kind of dessert that feels rich yet comforting, the perfect balance of earthy sweetness and deep cocoa flavor. Mashed sweet potatoes bring moisture and a tender crumb, while cocoa powder and buttermilk create that irresistible chocolatey bite. This cake is simple enough for weeknights yet special enough for gatherings, whether you top it with cream cheese frosting, dust it with powdered sugar, or serve it plain and warm. It’s one of those sweet potato dessert recipes you’ll make again and again, just as welcome on a fall table as in the middle of summer
Why This Sweet Potato Chocolate Cake Works
Moist and Wholesome Texture
Sweet potatoes naturally add moisture, which means this cake stays tender without needing loads of extra fat.
A Balance of Sweet and Rich
The earthy sweetness of the potatoes pairs perfectly with chocolate, giving depth to every bite.
Easy Ingredients You Already Have
No need for special trips—this recipe uses pantry staples you likely already own.
A Dessert for All Seasons
From cozy autumn nights to spring gatherings, this cake feels just right anytime.
Ingredients for Sweet Potato Chocolate Cake
Main Ingredients
- 2 cups mashed sweet potatoes (cooked and cooled)
- 1 ½ cups flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Optional Swaps
- Swap buttermilk with plain yogurt for tang.
- Use coconut sugar instead of white sugar for a deeper flavor.
- Add chocolate chips or nuts for texture.
How to Make Sweet Potato Chocolate Cake
- Preheat and Prepare – Heat oven to 350°F and grease a 9×13 baking dish.
- Mix Dry Ingredients – In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- Combine Wet Base – In another bowl, beat sugar, oil, and eggs until smooth. Stir in mashed sweet potatoes and vanilla.
- Bring It Together – Slowly add dry mixture to wet, alternating with buttermilk. Stir until batter is smooth.
- Bake to Perfection – Pour batter into the dish, bake 35–40 minutes, and check with a toothpick.
- Cool and Serve – Let cake cool before slicing. A dusting of powdered sugar or cream cheese frosting makes it extra indulgent.
Why This Recipe Works in the Kitchen
Sweet Potatoes Replace Excess Fat
Mashed sweet potatoes bring natural creaminess that mimics the effect of butter or oil. This means you can enjoy a cake that’s lighter but still feels indulgent.
Cocoa Powder Builds Structure
Cocoa does more than add chocolate flavor—it works with baking soda to help the cake rise. This gives the cake a fluffy crumb instead of being heavy.
Buttermilk Adds Tenderness
The acidity in buttermilk reacts with baking soda, softening the crumb and keeping every slice moist. It also adds a gentle tang that balances the sweetness.
Eggs Bring Stability
Eggs bind the ingredients together so the cake holds its shape without crumbling. They also add richness and a slightly glossy texture.
Balanced Sweetness
Sweet potatoes have a natural sweetness that works beautifully with sugar and cocoa. This balance prevents the cake from being cloying, giving you a deep, rounded flavor.
Real-Life Variations
Sweet Potato Cobbler Twist
Spread spiced sweet potato slices in a baking dish and pour the batter over them. Once baked, you’ll have a dessert with layers of cobbler and cake.
Sweet Potato Bars
Use a sheet pan to make thinner layers of cake. Slice into squares for portable, chewy bars—perfect for lunchboxes or potlucks.
Pumpkin Chocolate Chip Cake
Substitute pumpkin puree for sweet potatoes and add chocolate chips. The pumpkin makes the cake slightly lighter while chocolate chips add extra bursts of flavor.
Sweet Potato Honey Bun Cake
Swirl a mixture of brown sugar and cinnamon into the batter before baking. The result is a cozy, bakery-style cake with caramel-like ribbons inside.
Purple Sweet Potato Recipes
Swap in mashed purple sweet potatoes for a stunning, vibrant cake that’s naturally colorful and festive for holidays.
Mistakes to Avoid
Overmixing the Batter
Mix only until the ingredients are combined. Overmixing develops too much gluten, leaving your cake dense instead of soft.
Not Cooling Potatoes
Always let mashed sweet potatoes cool to room temperature. If added hot, they can scramble the eggs or make the batter lumpy.
Skipping Buttermilk
Regular milk won’t provide the same acidity or tender texture. If you don’t have buttermilk, mix 1 tablespoon vinegar or lemon juice with 1 cup milk as a substitute.
Cutting Too Early
Freshly baked cake needs to rest for at least 15 minutes to allow steam to escape and the crumb to set. Cutting too soon can make it fall apart.
FAQ About Sweet Potato Chocolate Cake
Can I make this ahead of time?
Yes! This cake tastes even better the next day. Bake it, let it cool, and store covered at room temperature for 2 days, or in the fridge for up to 5.
Can I freeze sweet potato chocolate cake?
Absolutely. Slice it into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Do I need frosting?
Not at all. This cake is delicious plain, but if you want to make it special, cream cheese frosting, chocolate ganache, or even a simple dusting of powdered sugar works beautifully.
Can I make this gluten-free?
Yes, you can use a 1:1 gluten-free baking flour blend. It will still yield a moist, flavorful cake without compromising texture.
notes Final Encouragement
If you’ve ever had one of those days where life feels heavy and you crave something comforting, this cake is here for you. Baking isn’t about perfection—it’s about gathering flavors that uplift and sharing them with people you love. Pull out your sweet potatoes, grab your cocoa, and let this recipe fill your kitchen with warmth.
Sweet Potato Chocolate Cake
Equipment
- Mixing Bowls
- Hand mixer or whisk
- 9×13 Baking Dish
- Spatula
- Toothpick
Ingredients
Dry Ingredients
- 1.5 cups flour all-purpose
- 0.5 cup cocoa powder unsweetened
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1.5 cups sugar
- 0.5 cup vegetable oil
- 3 large eggs
- 2 cups mashed sweet potatoes cooked and cooled
- 1 tsp vanilla extract
- 0.5 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat sugar, oil, and eggs until smooth. Stir in mashed sweet potatoes and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Stir until batter is smooth and well combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before slicing and serving.