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Vermont Chocolate Potato Cake

Vermont Chocolate Potato Cake
9 votes, 3.56 avg. rating (71% score)
Vermont Chocolate Potato CakePhoto/Art by Aimee Seavey

The combination of mashed potato, chocolate, and spices in this chocolate potato cake makes for a fragrant, dense, moist cake. Frost, glaze, or simply dust with powdered sugar before serving.

Want more? Check out the blog that goes along with this recipe.


  • 2 1/2 cups all-purpose flour, sifted
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 cup unsalted butter, softened but still cool
  • 2 cups granulated sugar
  • 2 squares unsweetened chocolate, melted
  • 1 cup freshly mashed potato
  • 2 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup milk
  • 1 cup chopped walnuts


Preheat the oven to 350 degrees F and grease a 10-inch tube or Bundt pan.

In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the melted unsweetened chocolate and mashed potato, and beat until smooth. Add the egg yolks along with the vanilla and almond extracts and continue beating.Add the flour mixture alternately with the milk, then blend in the nuts.

In a clean, medium bowl, whisk the egg whites until stiff but not dry, then gently fold into the batter. Pour the batter into the prepared pan, and bake for one hour or until a knife inserted into the center comes out clean.

Allow to cool for 15 minutes, then turn onto a wire rack to cool completely.

Updated Wednesday, September 5th, 2012

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One Response to Vermont Chocolate Potato Cake

  1. Amy February 10, 2014 at 11:03 am #

    This recipe looks delicious!

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