Can You Bake a Moist Chocolate Potato Cake with Caramel Icing in Just 65 Minutes?
Craving a unique, indulgent dessert that’s a proven crowd-pleaser? What if you could bake a rich chocolate cake with a secret ingredient—mashed potatoes—topped with luscious caramel icing in just 65 minutes of active time? Contest-Winning Chocolate Potato Cake, a contest winner with 6 reviews, is your answer—perfect for birthdays, holiday gatherings, or special occasions. Ready to fill your kitchen with chocolatey, caramel aromas? Let’s get baking!
Overview: Why Chocolate Potato Cake Shines
What makes Contest-Winning Chocolate Potato Cake so special? This award-winning recipe combines a moist, chocolatey cake enriched with mashed potatoes for an ultra-tender texture, layered and topped with a smooth caramel icing. The potatoes add moisture without a noticeable flavor, making it a surprising yet delightful treat. Baked in two 9-inch round pans, it’s ideal for celebrations, potlucks, or gifting. The recipe is beginner-friendly with attention to detail, kid-approved for simple tasks, and adaptable for dietary needs, yielding 12 servings.
Time requirement: 65 minutes active (40 minutes prep, 25 minutes cooking), plus cooling time. The two-layer method creates a stunning presentation.
Difficulty level: Easy to moderate. Mixing batter and icing requires care, but the steps are straightforward. Two 9-inch round baking pans, mixing bowls, and a saucepan are the main tools, and kids can help stir nuts or spread icing.
Health perks: Potatoes add moisture and some potassium, nuts provide heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 12 servings (from a two-layer 9-inch cake). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Butter (1 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (2 cups): Sweetens and tenderizes cake. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Cold mashed potatoes (1 cup, without added milk or butter): Adds moisture and tender texture. Sub: Mashed sweet potato or pumpkin puree (drain well).
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Forms cake structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking cocoa (1/2 cup): Provides rich chocolate flavor. Sub: Dutch-processed cocoa for deeper taste.
- Baking soda (1 teaspoon): Works with milk for lift. Sub: No substitute; critical for texture.
- 2% milk (1 cup): Adds moisture and aids leavening. Sub: Plant-based milk or whole milk.
- Chopped walnuts or pecans (1 cup): Add nutty crunch. Sub: Almonds, hazelnuts, or sunflower seeds for nut-free.
Caramel Icing
- Butter (1/2 cup, cubed): Creates rich, smooth icing. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Provides caramel flavor. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Evaporated milk (1/4 cup): Adds creaminess. Sub: Plant-based cream or whole milk (may alter texture slightly).
- Confectioners’ sugar (2 cups): Thickens and sweetens icing. Sub: Reduce to 1-1/2 cups or use maple sugar.
- Vanilla extract (1/2 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Extra pecans (optional): Garnish for added crunch. Sub: Walnuts or omit.
These ingredients are pantry-friendly, with potatoes as a unique twist for a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need two 9-inch round baking pans, mixing bowls, and a saucepan. These steps are clear, with tips for success.
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease and flour two 9-inch round baking pans; optionally line bottoms with parchment for easy removal. Tip: Dusting with flour prevents sticking; parchment ensures clean release.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 cup cold mashed potatoes and 1 teaspoon vanilla. Tip: Use plain, cold mashed potatoes (no milk or butter); room-temperature eggs ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1/2 cup cocoa, and 1 teaspoon baking soda. Tip: Sift cocoa if clumpy for a smoother batter.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup milk (start and end with dry, about three additions of dry and two of milk), beating well after each addition. Stir in 1 cup chopped walnuts or pecans. Tip: Don’t overmix to keep cake tender; fold nuts gently to distribute evenly.
- Bake: Divide batter evenly between the two prepared pans; smooth tops. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Tap pans to remove air bubbles; check at 25 minutes to avoid overbaking.
- Make caramel icing: In a saucepan over low heat, cook 1/2 cup cubed butter and 1 cup brown sugar, stirring until butter is melted and mixture is smooth. Stir in 1/4 cup evaporated milk; bring to a boil, stirring constantly. Remove from heat; cool to room temperature (about 30 minutes). Stir in 2 cups confectioners’ sugar and 1/2 teaspoon vanilla until smooth. Tip: Stir constantly during boiling to prevent burning; adjust sugar for desired thickness.
- Assemble and serve: Place one cake layer on a plate; spread with a thin layer of icing. Top with the second layer and spread remaining icing over the top and sides. Sprinkle with extra pecans if desired. Cut into 12 slices. Tip: Use a spatula for smooth icing; chill briefly if icing is too soft to spread.
Assembly: Plate It Like a Pro
This cake is rich and chocolatey with a glossy caramel topping, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Cut into 12 slices and place 1 per plate, showcasing the caramel icing and optional pecans. Tip: Angle slices to highlight the layered structure.
- Garnish: Sprinkle extra chopped pecans or drizzle with melted chocolate. Tip: Add a dollop of whipped cream for extra indulgence.
- Serving suggestion: Pair with coffee, milk, or hot cocoa for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a decadent vibe, use white or dark plates to highlight the chocolate cake and caramel icing. Serve on a cake stand for gatherings. Tip: Add a pecan half or edible flower for a bakery-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days due to the icing. Serve at room temperature for best flavor. Tip: Cover tightly to prevent drying; store pecans separately to maintain crunch.
- Freezing: Freeze unfrosted cake layers in an airtight container for up to 3 months. Thaw overnight in the fridge, then ice fresh. Freeze icing separately if needed; thaw and stir before using. Tip: Wrap layers tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Bake cake layers up to 2 days ahead; store at room temperature. Make icing up to 3 days ahead; refrigerate and re-stir before use. Assemble fresh for best texture. Tip: Prepare mashed potatoes (plain) a day ahead and chill.
Health tip: Storing properly preserves the potatoes’ potassium and nuts’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, plant-based milk, and ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend; check baking soda.
- Lower sugar: Reduce sugar to 1-1/2 cups in cake and brown sugar to 3/4 cup in icing; add 1 tablespoon maple syrup to each.
- Nut-free option: Omit nuts; use sunflower seeds or extra chocolate chips in batter.
- Spiced boost: Add 1/2 teaspoon cinnamon or nutmeg to batter for warmth.
- Add-ins: Fold 1/2 cup chocolate chips or dried cranberries into batter.
Conclusion: Savor Your Chocolate Potato Cake
You’re now ready to master Contest-Winning Chocolate Potato Cake! This wholesome, award-winning treat brings chocolate, mashed potatoes, and caramel icing together for a dessert that’s perfect for birthdays, holidays, or special occasions. With just 65 minutes of active time and two round pans, you can create a flavorful, showstopping cake that’s as delicious as it is unique. Play with vegan or spiced twists to make it your own. Grab those baking pans, mix some batter, and enjoy this chocolatey delight. Share your results in the comments—I’d love to hear how it turned out!
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Contest-Winning Chocolate Potato Cake
Description
Craving a unique, indulgent dessert that’s a proven crowd-pleaser? What if you could bake a rich chocolate cake with a secret ingredient—mashed potatoes—topped with luscious caramel icing in just 65 minutes of active time? Contest-Winning Chocolate Potato Cake, a contest winner with 6 reviews, is your answer—perfect for birthdays, holiday gatherings, or special occasions.
Ingredients
Cake
- Butter (1 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (2 cups): Sweetens and tenderizes cake. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Cold mashed potatoes (1 cup, without added milk or butter): Adds moisture and tender texture. Sub: Mashed sweet potato or pumpkin puree (drain well).
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Forms cake structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking cocoa (1/2 cup): Provides rich chocolate flavor. Sub: Dutch-processed cocoa for deeper taste.
- Baking soda (1 teaspoon): Works with milk for lift. Sub: No substitute; critical for texture.
- 2% milk (1 cup): Adds moisture and aids leavening. Sub: Plant-based milk or whole milk.
- Chopped walnuts or pecans (1 cup): Add nutty crunch. Sub: Almonds, hazelnuts, or sunflower seeds for nut-free.
Caramel Icing
- Butter (1/2 cup, cubed): Creates rich, smooth icing. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Provides caramel flavor. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Evaporated milk (1/4 cup): Adds creaminess. Sub: Plant-based cream or whole milk (may alter texture slightly).
- Confectioners’ sugar (2 cups): Thickens and sweetens icing. Sub: Reduce to 1-1/2 cups or use maple sugar.
- Vanilla extract (1/2 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Extra pecans (optional): Garnish for added crunch. Sub: Walnuts or omit.
These ingredients are pantry-friendly, with potatoes as a unique twist for a wholesome, indulgent dessert.
Instructions
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease and flour two 9-inch round baking pans; optionally line bottoms with parchment for easy removal. Tip: Dusting with flour prevents sticking; parchment ensures clean release.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 cup cold mashed potatoes and 1 teaspoon vanilla. Tip: Use plain, cold mashed potatoes (no milk or butter); room-temperature eggs ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1/2 cup cocoa, and 1 teaspoon baking soda. Tip: Sift cocoa if clumpy for a smoother batter.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup milk (start and end with dry, about three additions of dry and two of milk), beating well after each addition. Stir in 1 cup chopped walnuts or pecans. Tip: Don’t overmix to keep cake tender; fold nuts gently to distribute evenly.
- Bake: Divide batter evenly between the two prepared pans; smooth tops. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Tap pans to remove air bubbles; check at 25 minutes to avoid overbaking.
- Make caramel icing: In a saucepan over low heat, cook 1/2 cup cubed butter and 1 cup brown sugar, stirring until butter is melted and mixture is smooth. Stir in 1/4 cup evaporated milk; bring to a boil, stirring constantly. Remove from heat; cool to room temperature (about 30 minutes). Stir in 2 cups confectioners’ sugar and 1/2 teaspoon vanilla until smooth. Tip: Stir constantly during boiling to prevent burning; adjust sugar for desired thickness.
- Assemble and serve: Place one cake layer on a plate; spread with a thin layer of icing. Top with the second layer and spread remaining icing over the top and sides. Sprinkle with extra pecans if desired. Cut into 12 slices. Tip: Use a spatula for smooth icing; chill briefly if icing is too soft to spread.
FAQs: Your Questions Answered
Why use mashed potatoes? They add moisture and tenderness without a potato flavor; use plain, cold potatoes without milk or butter.
What are the health benefits? Potatoes provide potassium; nuts add healthy fats; moderate portions keep it balanced.
How do I know the cake is done? A toothpick comes out clean after 25-30 minutes.
Can I prep for a party? Yes! Bake layers 2 days ahead; make icing 3 days ahead; assemble fresh.
Kid-friendly? Totally! Chocolate flavor appeals to kids; omit nuts for allergies.
Why is my cake dense? Overmixed batter or warm potatoes. Mix minimally and use cold potatoes.
Gluten-free? Use gluten-free flour; check baking soda.
How to store leftovers? Room temp for 2 days, fridge for 5 days; freeze unfrosted for 3 months; thaw before icing.