Why You’ll Love This Recipe

Chocolate Sweet Potato Cake is a moist, rich dessert that combines the deep flavor of cocoa with the natural sweetness and velvety texture of mashed sweet potatoes. It’s a healthier twist on traditional chocolate cake, offering extra nutrients without compromising taste. Perfect for any occasion, this cake is a crowd-pleaser that feels indulgent while being secretly wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (cooked and mashed)all-purpose flourunsweetened cocoa powderbaking powderbaking sodasaltcinnamonnutmegbrown sugargranulated sugareggsvegetable oilvanilla extractmilk (or non-dairy milk of choice)dark chocolate chips (optional)

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, eggs, oil, vanilla extract, and milk. Mix until smooth and well blended.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in dark chocolate chips if using.

Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar or top with your favorite chocolate frosting if desired.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 20 minutesBaking time: 35-40 minutesCooling time: 30 minutesTotal time: 1 hour 20 minutes

Variations

Add chopped walnuts or pecans for a crunchy texture.

Use maple syrup instead of brown sugar for a deeper, natural sweetness.

Top with cream cheese frosting for a tangy contrast to the rich chocolate.

Swap all-purpose flour with almond or oat flour for a gluten-free version.

Add a pinch of chili powder for a spicy chocolate twist.

storage/reheating

Store Chocolate Sweet Potato Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.For longer storage, freeze slices individually wrapped for up to 2 months.Thaw at room temperature or microwave briefly to reheat.

FAQs

Can I taste the sweet potato in the cake?

The sweet potato flavor is very subtle; it mostly adds moisture and a natural sweetness.

Can I use canned sweet potato?

Yes, just make sure it’s plain and not sweetened or spiced.

Is this cake dairy-free?

It can be if you use a non-dairy milk and dairy-free chocolate chips.

Can I make this cake vegan?

Yes, substitute the eggs with flax eggs or another egg replacer.

Is this cake healthy?

It’s healthier than traditional chocolate cake due to the sweet potatoes and reduced sugar, but it’s still a dessert.

Can I use whole wheat flour?

Yes, though it may result in a slightly denser texture.

Why did my cake turn out dry?

Overbaking or using too little sweet potato can cause dryness—be sure to measure accurately and check doneness early.

Can I make cupcakes instead?

Absolutely! Just adjust the baking time to 18-22 minutes for cupcakes.

Conclusion

Chocolate Sweet Potato Cake is a delicious, satisfying dessert that’s as comforting as it is nourishing. Whether you’re looking to sneak more veggies into your treats or simply want a chocolate cake with a twist, this recipe delivers on all fronts. Try it once, and it might just become a staple in your baking lineup.