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easy sweet potato cake recipe from scratch
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Sweet Potato Chocolate Cake From Scratch

This homemade sweet potato chocolate cake is an easy way to sneak the goodness of sweet potatoes on to the deliciousness of a sweet chocolate cake even for the very picky eaters who hate sweet potatoes!
Course Dessert
Cuisine American
Keyword sweet potato chocolate cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 328kcal
Author PA

Ingredients

  • 1 medium sized sweet potato
  • 1 ¼ cup flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • salt a pinch
  • ½ cup yogurt
  • ¼ cup milk
  • ½ cup butter softened
  • 1 cup sugar
  • 2 eggs
US Customary - Metric

Instructions

  • Cook the sweet potato on stove top or instant pot (or bake them until soft) and peel and mash it really well and keep aside ( you can also puree the cooked sweet potato if you want)
  • In a bowl, mix the dry ingredients together - flour, cocoa powder, baking powder, baking soda and salt.
  • In another bowl, beat the eggs and add sugar and softened butter, mix everything well.
  • In a small bowl, beat the yogurt really well so that there are no lump.
  • Add the yogurt and milk to the mashed/pureed sweet potato and mix everything together.
  • Combine the sweet potato - milk - yogurt mixture to the eggs-butter-sugar mixture and stir all the wet ingredients together.
  • Now slowly combine the wet ingredients mixture to the dry ingredients mixture and gently stir everything together. If the batter is too thick to mix, you may add little more milk (two tablespoons at a time) and mix well to combine.
  • Preheat the oven to 350 degree Fahrenheit.
  • Grease the cake pan with butter and pour the batter.
  • Bake the cake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  • The top of my cake got baked really fast at around 30 minutes, so I covered the top using an aluminium foil and then continued baking (I did it because the inside was not cooked but the top was cooked. So make sure you check your cake at around 3 minutes, and see if the top is already cooked so you can cover it with aluminium foil and continue baking.) Allow the cake to cool in the rack before you cut and serve!

Nutrition

Calories: 328kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 271mg | Potassium: 263mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4453IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg