Why You’ll Love This Recipe

Chocolate Sweet Potato Cake is a rich, moist dessert that cleverly incorporates mashed sweet potatoes for added moisture and natural sweetness. The earthy depth of the sweet potato pairs beautifully with the intense flavor of cocoa, creating a cake that’s both indulgent and subtly nutritious. Perfect for gatherings or as a comforting treat, this cake is a delicious way to use up leftover sweet potatoes.

ingredients

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

mashed sweet potatococoa powderall-purpose floursugarbrown sugarvegetable oileggsvanilla extractbaking powderbaking sodasaltground cinnamongreek yogurt or buttermilkoptional chocolate chips or chopped nuts

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round pans.

In a large mixing bowl, combine the mashed sweet potato, sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and well combined.

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

Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt or buttermilk. Stir until just combined.

Fold in chocolate chips or nuts if using.

Pour the batter into the prepared pan(s) 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 completely in the pan before slicing or frosting.

Servings and timing

This recipe yields approximately 12–16 slices.
Preparation time: 20 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: 1 hour 20 minutes

Variations

Add a cream cheese frosting for a tangy contrast.

Use almond flour for a gluten-free version.

Add espresso powder to enhance the chocolate flavor.

Top with a chocolate ganache for a decadent finish.

Make cupcakes instead by adjusting the baking time to 18–22 minutes.

storage/reheating

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To reheat, microwave individual slices for 15–20 seconds or enjoy chilled.
This cake also freezes well for up to 2 months—wrap tightly in plastic and store in a freezer-safe container.

FAQs

Can I taste the sweet potato in the cake?
Not strongly—the sweet potato adds moisture and subtle sweetness, but the chocolate flavor dominates.

Can I use canned sweet potato?
Yes, as long as it’s pure sweet potato without added sugars or spices.

Is this cake healthy?
It’s a more nutritious option than traditional chocolate cake, thanks to the sweet potato, but it’s still a dessert.

Can I make it vegan?
Yes, substitute eggs with flax eggs and use a plant-based yogurt or buttermilk alternative.

Can I use whole wheat flour?
Yes, but it may make the cake slightly denser. A mix of whole wheat and all-purpose works well.

What frosting pairs best?
Cream cheese, chocolate buttercream, or even a dusting of powdered sugar works beautifully.

Do I have to peel the sweet potatoes?
Yes, for a smooth texture, the sweet potatoes should be peeled before mashing.

Can I make this in advance?
Absolutely—it’s even better the next day as the flavors meld.

Can I add fruit?
Chopped dates or mashed banana can be added for extra sweetness and texture.

Can I use this recipe for cupcakes?
Yes, just reduce the baking time to about 18–22 minutes and check with a toothpick.

Conclusion

Chocolate Sweet Potato Cake is a moist, flavorful dessert that brings together the best of comfort and creativity. Whether you’re baking for a special event or just treating yourself to something special, this cake is sure to impress with its rich taste and sneaky nutritional boost. Try it once and you’ll find it becoming a go-to favorite.