Chocolate Mashed Potato Cake
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5.0
42 reviews
Excellent
Chocolate Mashed Potato Cake
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Chocolate Mashed Potato Cake recipe takes leftover mashed potatoes and turns them into a moist chocolate cake!
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Ingredients
Chocolate Mashed Potato Cake
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter at cool room temperature
- 1 ½ cups granulated sugar
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1 teaspoon vanilla extract
- 4 ounces unsweetened baking chocolate melted and cooled slightly
- 3/4 cup plain mashed potatoes warm
Chocolate Frosting
- 12 tablespoons butter softened
- 3 cups powdered sugar
- 3 ounces unsweetened baking chocolate melted and cooled slightly
- 3-4 tablespoons milk, half-and-half, or heavy cream
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Instructions
To make the cake
- Preheat oven to 350 F. Grease and flour a 9x13-inch baking dish. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until combined.
- Beat in eggs, buttermilk, and vanilla until well-combined.
- Add mashed potatoes and melted chocolate. Mix until incorporated.
- Stir in flour mixture until just incorporated.
- Pour batter into prepared baking pan, smoothing as needed.
- Bake for 35-50 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cake cool to room temperature before frosting.
To make the frosting
- Beat butter and powdered sugar together until well-combined.
- Mix in chocolate and milk until completely incorporated.
- Spread over cooled cake.
Notes
- Cake flour: If you don't have cake flour, you can make a homemade substitute with this recipe. Also, to properly measure the flour, stir or sift it to break it up, lightly spoon it into the measuring cup, and level.
- Butter: I use salted butter in this recipe. You can use unsalted if you prefer. "Cool room temperature" means that the butter is about 68F. The butter should dent when pressed, but the stick shouldn't lose its shape or be smooshy.
- Buttermilk: You can use regular or low-fat buttermilk. If you don't have buttermilk, you can make a substitute with this recipe.
- Mashed potatoes: Instant or regular will work. If you don't have leftover mashed potatoes, I have a section above the recipe that describes how to make enough mashed potatoes for this cake.
- Nutrition facts are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
265kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
39mg
(13%)
Sodium
234mg
(10%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
290IU
(6%)
Vitamin C
1.8mg
(2%)
Calcium
30mg
(3%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 265kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 234mg | 10% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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