Go Back

Sweet Potato Chocolate Cake

Sweet potato chocolate cake with moist, dark cocoa layers and fluffy chocolate frosting. The sweet potato puree keeps the crumb tender while the ganache adds a glossy, draped finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2 cup flour
  • 1 cup cocoa powder
  • 0.1666666667 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 2 cup sugar
  • 4 eggs
  • 1 cup sweet potato puree
  • 1 cup buttermilk
  • 2 tsp vanilla
For chocolate ganache frosting
  • 16 oz dark chocolate chips
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Bake the cake layers
  1. Preheat the oven to 350F and grease two 9-inch round pans.
  2. Beat the butter and sugar until well combined, then add the eggs, sweet potato puree, buttermilk, and vanilla and mix to a smooth batter.
  3. Fold the dry ingredients (flour mixture) into the batter until no dry streaks remain.
  4. Divide the batter between the two pans.
  5. Bake for 35-40 minutes, until the centers spring back when lightly pressed.
  6. Cool the cakes completely in the pans before frosting.
Make the chocolate ganache frosting
  1. Heat the heavy cream until steaming, then pour it over the dark chocolate chips and unsalted butter.
  2. Rest for 2 minutes, then stir until the ganache is smooth.
  3. Cool the ganache until spreadable, then beat it with powdered sugar and vanilla until fluffy.
Frost and assemble
  1. Frost between the cake layers with a thick layer of frosting, then spread frosting all over the top and sides.

Notes

Pro tip: bake the layers on the middle rack and cool them fully so the ganache won’t slide. Store in an airtight container in the refrigerator for up to 4 days; freeze unfrosted layers (wrap tightly) for up to 2 months—thaw overnight in the fridge and frost after fully thawed. For a dairy-light option, use coconut cream in place of the heavy cream and a dairy-free dark chocolate.