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Idaho Potato Cake

This unique Idaho Potato Cake recipe leverages cold mashed potatoes to create an exceptionally moist and tender chocolate cake. Enriched with butter, sugar, eggs, and vanilla, then studded with nuts, it offers a surprisingly delightful texture and rich flavor, perfect for a comforting dessert.
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Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 5429.1 kcal

Equipment

  • 2 Mixing Bowls
  • 1 Electric Mixer (stand or hand)
  • 1 9x13 inch Baking Pan (greased and floured)
  • 1 Rubber Spatula
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 cup butter or margarine softened
  • 2 cups sugar
  • 2 eggs
  • 1 cup cold mashed potatoes
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup chopped nuts

Instructions
 

  • Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, whisk together the flour, baking cocoa, and baking soda. Set aside.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in the cold mashed potatoes and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
  • Fold in the chopped nuts gently with a rubber spatula.
  • Pour the batter evenly into the prepared baking pan.
  • Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool in the pan on a wire rack before frosting and serving.

Notes

The cold mashed potatoes are key here; they add incredible moisture and a unique, dense texture without tasting 'potato-y'. Ensure they are lump-free for a smooth batter. Sifting the flour, cocoa, and baking soda together prevents lumps and aerates the dry ingredients, leading to a lighter crumb. Be mindful not to overmix once the dry ingredients are added; mix just until combined to avoid developing too much gluten, which can result in a tough cake. For best results, use room temperature butter and eggs for a smoother, more emulsified batter. A cream cheese frosting would complement this cake beautifully.