Sweet Potato Chocolate Cake
This rich yet comforting chocolate cake uses mashed sweet potatoes for a moist, tender crumb. With deep cocoa flavor and pantry-friendly ingredients, it's an easy dessert that feels special enough for gatherings and cozy enough for weeknights.
Equipment
- Mixing Bowls
- Hand mixer or whisk
- 9x13 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 9x13-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.
Notes
Top with powdered sugar, cream cheese frosting, or chocolate ganache. For extra flavor, mix in chocolate chips or swirl in cinnamon sugar. Store covered for up to 3 days at room temp or freeze for longer storage.