Chocolate Potato Cake Made with Raw Potatoes

Food processor batter

I bake often and look for recipes with intriguing ingredients and simple methods. A chocolate cake with raw grated potato caught my eye because it eliminates the extra step of cooking and mashing potatoes. Everything goes into the food processor: shred the potato, swap the disc for the blade, and process the batter until smooth. The method is quick, tidy and ideal for an everyday chocolate cake.

This cake adapts well to different pans — make it as cupcakes, in round layer pans, a square pan, or even a loaf pan. The peanut butter chocolate frosting I use here was added later and is optional, but it pairs wonderfully with the chocolate cake and makes for an indulgent finish.

The potato

Because the potato is an unusual ingredient in a chocolate cake, it helps to explain how it works. The key is that the potato is used raw and grated directly into the processor. There is no need to boil or mash first. The grated potato blends into the batter and contributes moisture and a delicate texture without imparting a noticeable potato flavor.

Common russet potatoes work perfectly, though other varieties will also produce a great cake. A creamier, starchier potato can yield an even fudgier crumb, but everyday supermarket potatoes are fine and keep this recipe simple and accessible.

Kitchen Notes

• Organization: Read the recipe through before you start and have ingredients at the right temperature. Set out utensils and equipment so the process goes smoothly.
• Baking time: Oven temperatures and pan sizes vary. Use the suggested time as a guide and check for doneness with a toothpick or cake tester. Track how your oven behaves over time for more accurate future results.
• Potatoes: Russet potatoes are used here, but other varieties—including sweet potatoes—will work. Different potatoes change the crumb slightly; starchier types tend to yield a fudgier cake.
• Make ahead: Baked cake stores in the refrigerator for 3–4 days or in the freezer for up to a month when well wrapped. Frosting keeps 1–2 weeks refrigerated, covered.
• Pans: This recipe is versatile: make cupcakes, round layers, squares or a loaf. A square or rectangular pan makes it easy to cut and serve in squares.
• Frosting options: The peanut butter chocolate frosting is excellent here, but a simple chocolate frosting, ganache or even a dusting of powdered sugar will also work beautifully.

Before you go…

If you make this cake and enjoy it, please leave a comment and rating below. If you run into any problems, share the details so the recipe can be improved. You can also find the author on social media under the name vintagekitchennotes.

Chocolate Potato Cake (raw, not mashed)

Ingredients

For the cake:

• 1 small (4-ounce) russet potato, raw, peeled and cut to fit the feed tube — about ½ cup grated
• 2 cups sour cream, at room temperature
• 1 ¾ cups all-purpose flour
• 1 ¾ cups sugar
• ¾ cup unsweetened cocoa powder
• ½ cup unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 ½ teaspoons baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the peanut butter frosting:

• 1 cup peanut butter, at room temperature
• 2 ounces semisweet chocolate, melted
• 3 to 4 tablespoons whipping cream
• ⅓ cup powdered sugar, optional (add a little at a time if you want a thicker frosting)

Instructions

For the cake:

1. Preheat the oven to 350°F (180°C). Butter and flour a 9×13-inch (20×26 cm) pan and line it with parchment paper for easier removal.
2. Fit the food processor with the shredding disc and shred the potato. If your processor is small, you may need to work in two batches.
3. Replace the disc with the steel blade. Return the shredded potato to the bowl if you removed it, then add sour cream, flour, sugar, cocoa powder, butter, eggs, baking soda, vanilla and salt. Process for 3–4 minutes, stopping to scrape the sides and making sure nothing sticks to the bottom.
4. If you made the batter in batches, combine everything in a large bowl and stir until even.
5. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cake completely in the pan on a wire rack. Run a smooth-bladed knife around the edges to loosen the cake and lift it out using the parchment paper.
7. Frost with the peanut butter chocolate frosting or dust the top with powdered sugar.

For the peanut butter frosting:

1. Melt 2 ounces semisweet chocolate with 2 tablespoons of cream in the microwave or over a double boiler, heating gently and stirring until smooth.
2. Stir the melted chocolate into 1 cup room-temperature peanut butter along with the remaining cream. Mix until smooth.
3. If a thicker consistency is desired, add powdered sugar a tablespoon at a time until you reach the texture you want.
4. Spread the frosting over the cooled cake with a spatula.

Notes

Potato: Russets are used here, but other potatoes or even sweet potatoes can be substituted. Starch content affects texture slightly; starchier potatoes can make the cake fudgier.

Frosting: The amount of powdered sugar and cream needed depends on the peanut butter’s thickness and the cream’s consistency. Add small amounts until you get the desired spreadable texture.

Storage: Wrapped well, the cake keeps 3–4 days in the refrigerator or up to a month in the freezer. Thaw at room temperature. Frosting keeps 1–2 weeks refrigerated.