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Sweet Potato Chocolate Cake

Sweet potato chocolate cake with moist, dark layers and a silky chocolate ganache frosting. Built with sweet potato puree in the batter for a tender crumb, then finished with ganache that’s cooled and whipped to a fluffy spread.
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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: 560
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 stand mixer
  • 2 sheet pan

Method
 

Bake the cake layers
  1. Preheat the oven to 350F, then grease two 9-inch round pans so the cakes release cleanly.
  2. Beat the butter and sugar until smooth, then add the eggs, sweet potato puree, buttermilk, and vanilla and mix until the batter looks evenly blended.
  3. Fold in the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt just until no dry streaks remain, keeping the batter thick and smooth.
  4. Divide the batter between the two pans and tap lightly to settle the surface.
  5. Bake for 35-40 minutes at 350F, until the centers spring back and a toothpick comes out with moist crumbs.
  6. Cool the cakes completely in the pans before frosting, so the ganache won’t melt.
Make and whip the chocolate ganache frosting
  1. Heat the heavy cream until steaming, then pour it over the dark chocolate chips and add the unsalted butter.
  2. Rest for 2 minutes, then stir until the ganache is smooth and glossy.
  3. Cool the ganache until it is spreadable, then beat in the powdered sugar and vanilla until fluffy.
Frost and assemble
  1. Frost between the layers with a thick ribbon of fluffy frosting, then spread the remaining frosting over the top and sides.

Notes

Pro tip: use smooth sweet potato puree (no chunks) so the batter stays uniform and the cake bakes with a tender, even crumb. Store covered in the refrigerator up to 4 days; bring slices to room temperature before serving. Freeze unfrosted layers up to 2 months (wrap tightly), and thaw overnight in the fridge—freeze frosted cake only for up to 1 month for best texture. For a lighter option, swap half the butter for neutral oil in the cake batter.