All I can say about this unique cake is that it's very, very good. It's incredibly moist, sweet and fudgy—it's mixed in the food processor! The potato is used raw, so there's no cooking or waiting for it to cool. It's a super simple batter. The chocolate peanut butter frosting is just, literally, the icing on this fabulous cake.
Food processor batter!
As I bake a lot, so I like to find recipes that have unique flavor combinations. A chocolate cake with a grated potato in the batter certainly caught my attention. As did the fact that is a one-bowl batter made entirely in the food processor.
I've made many things with all types of potatoes, regular and sweet, like this sweet potato pound cake, but it always involved them being baked and mashed. And truthfully, it's an extra step that I'm not a fan of. So that's the reason why I originally dived into this recipe.
So, the ever-popular white potato found its way into this truly wonderful chocolate cake. I hope you make it. It's so easy and interesting. Did I mention the potato is used raw?
This for me is one of those perfect everyday chocolate cakes. It can be made in any pan you want - cupcakes, round layers, square, even loaf pan.
The peanut butter chocolate frosting was a last-minute addition when I updated this post years ago. I thought the cake needed something more, for the pictures really.
It turned out to be perfect. And amazing by itself. So use it with any other chocolate cake or even as a spread for toasted peanut bread!
The potato
Since the potato is the guest here, we should talk a bit about it.
The magic of this cake, in my opinion, is that the potato is used raw. Just grate it and mix it. No need to steam or boil it, make a puree, then wait for it to cool, etc.
Russet potatoes (the most common ones and easily available) work perfectly well. But any potato can be used. Even sweet potatoes.
I think that if you have access to a creamier potato the consistency would be fudgier. That said, the cake is amazing with common supermarket potatoes, and there's no need to buy fancy ones.
Potato
Shred it in the processor first, and then add the rest of the ingredients. Extremely easy!
Mixing
This is a food processor cake and all the ingredients are mixed together.
You can also use the blender; I don't like it as it's harder to scoop out all of the batter.
Cake batter
It's pretty fluid.
I recommend lining the pan with parchment paper for easier removal of the baked cake.
Baking
Make sure you don't overbake it so it's soft and fudgy.
Test for doneness by inserting a cake tester or toothpick in the middle of the cake and remove the cake as soon as it comes out clean.
The frosting
Melt chocolate with some of the cream. I find it's the easiest way to melt it in the microwave without the risk of burning it. Even so, you have to be very careful and put the bowl in 10-second spurts and mix it well before popping it again. Sometimes the chocolate looks whole but it is mostly melted already in the center.
Mix with the peanut butter.
Add powdered sugar and/or cream until you get the consistency you want. It depends a lot on how thick the peanut butter and cream are. A lot. Sometimes you don't need to add any sugar.
Frosting the cake
I find that a layer of frosting on the top is all it takes to make the cake extra special.
If you have a small offset spatula by all means use it. But a spatula or smooth-bladed knife will also get the job done. No need to go buying gadgets you might not use regularly.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Potato: I use Russet, which for me are the regular, everyday ones. The original recipe is made with Idaho potatoes, and, according to this article that explains the types of potatoes, they are similar in starch content, which is what makes the difference because it can make the cake more or less fudgier. So make it with your favorite and see how it goes. It will be amazing with any type of potato, but you might see subtle differences.
- Make ahead: the chocolate cake can be baked in advance and kept in the refrigerator for 3-4 days, or in the freezer for a month, always well wrapped. Same with the frosting, it keeps well for 1-2 weeks in the refrigerator, covered.
- Pans: it can be made in any pan you want - cupcakes, round layers, square, even loaf pan. I like to make it in a square pan (image above) because I like to cut cakes in squares. It's sort of a sheet cake.
- Frostings: I love the combination with peanut butter (who doesn't, right?), but this goes well also with our magic 5-minute Chocolate Frosting, or with a ganache frosting like the one found in the Chocolate Ganache Bundt Cake recipe. Or a dusting of powdered sugar if you like plain, delicious chocolate cakes.
- Sweet potato: did you know you can also use them instead of the potato? Yes, it's a great substitution.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Chocolate Potato Cake (raw, not mashed)
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Ingredients
For the cake:
- 4 ounces russet potato, (or another type), raw, peeled and cut to fit feed tube
- 2 cups sour cream, at room temperature
- 1 ¾ cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- ½ cup unsalted butter, at room temperature
- 2 eggs, large, at room temperature
- 1 ½ teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the peanut butter frosting:
- 1 cup peanut butter, at room temperature
- 2 ounces semisweet chocolate, melted
- 3 to 4 tablespoons whipping cream
- ⅓ cup powdered sugar, optional, see notes below
Instructions
For the cake:
- Preheat oven to 350ºF (180°C).
- Butter and flour 9×13 inch (20x26cm) cake pan and line it with parchment paper, see Notes belwo.
- Put the shredding disc in the food processor and shred 4 ounces russet potato. If you don’t have a large food processor, you may need to make the cake batter in two batches.
- Change to the steel knife. If you had to remove the shredded potato momentarily put it back in the bowl of the processor.
- Add 2 cups sour cream, 1 ¾ cups all-purpose flour, 1 ¾ cups sugar, ¾ cup unsweetened cocoa powder, ½ cup unsalted butter, 2 eggs, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking soda, 1 teaspoon vanilla extract and ½ teaspoon salt and process for 3-4 minutes, stopping to scrape sides of the bowl and making sure nothing sticks to the bottom.
- If you have to make it in batches transfer each mixture to a large bowl and then mix it all together.
- Pour chocolate mixture into prepared pan.
- Bake for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack and remove onto a platter, running a smooth-bladed knife around the edges to make sure there are no stuck pieces and helping you with the parchment paper.
- Frost with peanut butter chocolate frosting or dust with powdered sugar.
For peanut butter frosting:
- Melt 2 ounces semisweet chocolate and 2 tablespoons cream in the microwave or double boiler.
- Mix thoroughly with 1 cup peanut butter and the rest of the cream.
- If you want a thicker consistency add ⅓ cup powdered sugar, a few tablespoons at a time.
- Spread on top of the cooled cake with a spatula.
Notes
Adapted from an old Bon Appétit magazine
Alex says
So I used this recipe but swapped sour cream for plain yogurt. Something I noticed after the fact was while the ingredients segment say to include vanilla extract, the instructions make no mention of it. I say this cause I realized I forgot to add it to the cake but only cause I was following the instructions segment.
Whoops.
Hopefully nobody notices. ^^;;;
Either way, something to update for the instructions.
Paula Montenegro says
Thanks Alex for the heads up! I added it.
Stephanie Murrile says
Could I sub plain greek yogurt for sour cream?
Paula Montenegro says
Yes you can Stephanie.
Randi Hatch says
I found a very small purple sweet potato (exactly 4 oz after pealing). I served this to about 10 friends in cupcake form. They were delicious but heavier than I expected. I am wondering if the batter didn’t get overworked in the processor trying to incorporate all the ingredients. I did take half out and added slowly. All in all a great experiment and enjoyed by many! Adding a sweet potato gave my friends the impression they were “healthy”. This recipe made 24 average size cupcakes.
Paula Montenegro says
Hi Randi! I'm glad it worked out and thanks for the cupcake yield. I'm thinking that maybe the sweet potato was starchier or denser than a potato so the result was heavier. They all vary depending on the type. Have a great week!
Kai Armstrong says
I was wondering what skills are needed to make this cake as I am studying GCSE food preparation and nutrition and we have to select 12 recipes and we have to write out the name of every recipe and what skills are used
Paula Montenegro says
Hi Kai, I don't fully understand what you're asking, but basic baking skills would be needed for this cake.
Kai says
I am basically asking whether it requires a low skill level, medium skill level or high skill level
Paula Montenegro says
Hi Kai, it's a simple cake, so low/basic skills are needed. It's made in a food processor, so it's very easy. The frosting requires to melt chocolate which would be medium skills.
Charity says
I am fascinated by this recipe. I've seen cooked potato in vintage cookbook cake recipes but never raw potato. Guess it's similar to zucchini or carrot. You can't deny the result. The cake looks so moist!
Michele says
Well, I've never had potato in a cake, but I am ALL about trying this one!! Looks so good. Pass me a fork!
Jessica (Swanky Recipes) says
I have never heard of adding potato to a cake but I bet my grandmother has. Now, when I have leftover potatoes, I don't need to worry about fitting them into a dinner recipe. Instead, I can just use them in this cake!
Rebecca Blackwell says
Potatoes in chocolate cake??? What??? Two of my favorite things! I can't wait to try this. I'm glad you mentioned the option to use "creamier" potatoes, if you have access to them. I happen to have some Yukon Gold potatoes in my pantry right now - they are buttery and delicious and I think they were destined to end up in this cake. Thanks so much for the recipe!
Paula Montenegro says
I think they will be perfect! Hope you like it as much as I do!
Anne Lawton says
This cake is the perfect cake! It's so moist and delicious - never would have thought to make a cake with potatoes great idea!
Jacqueline Debono says
Wow potato in a cake sounds amazing! Can't wait to try this chocolate potato cake. It looks delicious!
Tatiana says
Wow! Potato in a cake? You definitely have got me curious to know what this tastes like. Looks incredible though & I would love to learn more about how to use veggies in desserts.
Amy says
This cake looks incredibly moist and delicious! I never would have thought to use a potato! The icing looks so creamy as well. I cannot wait to give this recipe a try!
Lori | The Kitchen Whisperer says
What an interesting recipe! I'm loving the addition of the potato. Your cake looks so incredibly moist and fluffy!
Kate says
This is a really interesting recipe! I like the idea of using the potato uncooked so you save time on prep. I will have to try this recipe out!
Paula Montenegro says
Thanks Kate!
Pelusa says
Delicioso
I Like it.
Earl Williams says
Love your humor about the Idaho potato.
Lyn @LovelyPantry says
Paula, I just saw this on Pinterest. What a lovely recipe! I'm saving it because I need to try this cake 🙂