Velvet Mashed Potato Chocolate Cake Recipe

Name: Velvet Mashed Potato Chocolate Cake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Potatoes; All Purpose Flour; Ground Ginger; 1 teaspoon baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; Ground Cinnamon; Unsweetened Cocoa Powder; 1 cup (2 sticks) unsalted butter, softened; Granulated Sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup raisins; Pecans; Orange Rind; Powdered Sugar; Lemon Juice; Milk

Indulge in the decadent delight of our Velvet Mashed Potato Chocolate Cake! This old-family recipe creates an unbelievably moist and velvety smooth cake, thanks to the secret ingredient: mashed potatoes! Combined with plump raisins and topped with a zesty citrus frosting, this cake is a revelation of texture and flavor. Prepare to be amazed by its unique richness and surprising lightness. A perfect dessert for any occasion!

Prep Time 30 mins

Cook Time 90 mins

Calories 538 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Velvet Mashed Potato Chocolate Cake

Potatoes
All Purpose Flour
Ground Ginger
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
Ground Cinnamon
Unsweetened Cocoa Powder
1 cup (2 sticks) unsalted butter, softened
Granulated Sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup raisins
Pecans
Orange Rind
Powdered Sugar
Lemon Juice
Milk

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How to Make Velvet Mashed Potato Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mash potatoes until completely smooth. Set aside.
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a third bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the mashed potatoes and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in chocolate chips and raisins.
Divide batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
While cakes are cooling, prepare the frosting: Beat butter until light and fluffy. Gradually add powdered sugar and citrus zest, beating until smooth and creamy. Add a splash of milk if needed to reach desired consistency.
Once cakes are completely cool, frost the top of one layer, then carefully place the second layer on top. Frost the entire cake.