Idaho Potato Cake
This recipe creates a uniquely moist and tender chocolate cake, secretly enriched with cold mashed potatoes. The potatoes contribute to an incredibly soft texture and rich mouthfeel without imparting a distinct potato flavor, resulting in a surprisingly delightful and indulgent dessert.
Equipment
- 1 Electric Mixer Hand-held or stand mixer
- 2 Mixing Bowls One large, one medium
- 1 9x13 inch Baking Pan Or equivalent volume
- 1 Measuring Cups and Spoons
- 1 Rubber Spatula
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 your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly.
- In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
- 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.
- In a separate medium bowl, whisk together the all-purpose flour, baking cocoa, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Fold in the chopped nuts evenly into the batter using a rubber spatula.
- Pour the cake batter into the prepared baking pan, spreading it evenly with the spatula.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 10-15 minutes.
- Invert the cake onto the wire rack to cool completely before frosting or serving.
Notes
For the best texture, ensure your mashed potatoes are completely smooth and cold before incorporating them; any lumps will result in an uneven crumb. Using unsalted butter allows for better control over the cake's overall seasoning. Sifting your dry ingredients (flour, cocoa, baking soda) prevents lumps and aerates them, leading to a lighter, more tender cake. Be careful not to overmix the batter once the dry ingredients are added, as this can develop gluten and result in a tough cake. Mix only until just combined. A cream cheese frosting would beautifully complement the subtle richness of this potato cake.