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Sweet Potato Chocolate Cake

Sweet potato chocolate cake with moist dark layers and rich chocolate ganache frosting. Made with sweet potato puree for a tender crumb and finished with fluffy cocoa frosting.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2 cup flour
  • 1 cup cocoa powder
  • 2 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
  • 1 stand mixer

Method
 

Bake the cake layers
  1. Preheat oven to 350F and grease two 9-inch round pans, setting them aside with a clear workspace.
  2. Beat the butter and sugar until smooth and lighter in color.
  3. Add the eggs one at a time, then mix in the sweet potato puree, buttermilk, and vanilla until the batter looks uniform.
  4. Fold in the dry ingredients (flour, cocoa powder, baking powder, baking soda, cinnamon, and salt) just until no dry streaks remain.
  5. Divide the batter between the two pans and smooth the tops so the layers bake evenly.
  6. Bake for 35-40 minutes at 350F, until the centers spring back when lightly pressed and a toothpick comes out mostly clean.
  7. Cool the cakes completely in the pans before frosting so the ganache and frosting set properly.
Make and apply chocolate ganache frosting
  1. Heat the heavy cream until steaming, then pour it over the dark chocolate chips and unsalted butter.
  2. Rest the mixture for 2 minutes, then stir until fully smooth and glossy.
  3. Cool the ganache until spreadable, then beat in powdered sugar and vanilla until fluffy and lighter.
  4. Frost between the layers and spread frosting over the top and sides for an even coat.

Notes

Pro tip: let the cakes cool completely before assembling—warm layers melt ganache and can cause sliding. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze unfrosted cake layers up to 2 months, wrap tightly, and thaw overnight in the fridge. For a gluten-free swap, use a 1:1 gluten-free baking flour blend that contains xanthan gum (texture may be slightly more tender).