Chocolate Mashed Potato Cake with Caramel Icing
A rich, moist chocolate cake with an unexpected secret ingredient—mashed potatoes! Topped with luscious caramel icing and a nutty crunch, this crowd-sized version is a nostalgic dessert with irresistible charm. Perfect for potlucks, parties, or simply spoiling your sweet tooth.
- Prep Time: 25 mins
- Cook Time: 35–40 mins
- Total Time: 52 minute
Ingredients
Cake:
2 cups butter, softened
4 cups sugar
4 large eggs, room temperature
2 cups cold mashed potatoes (plain, no milk or butter)
2 tsp vanilla extract
4 cups all-purpose flour
1 cup baking cocoa
2 tsp baking soda
2 cups 2% milk
2 cups chopped walnuts or pecans
Caramel Icing:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup evaporated milk
4 cups confectioners’ sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9×13-inch pans or one large sheet pan.
Cream Butter & Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Add Potatoes & Vanilla: Mix in mashed potatoes and vanilla.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa, and baking soda.
Mix the Batter: Add dry ingredients to the butter mixture alternately with milk, beginning and ending with dry. Stir in nuts.
Bake: Pour into pans. Bake 35–40 minutes or until a toothpick comes out clean. Cool completely.
Make Icing: In a saucepan, melt butter and stir in brown sugar. Bring to a boil; cook 2 minutes, stirring constantly. Remove from heat and stir in evaporated milk. Cool slightly. Beat in powdered sugar and vanilla until smooth.
Frost & Serve: Spread icing over cooled cake(s). Let set before slicing.
Nutrition
- Calories: 410
- Fat: 21g
- Carbohydrates: 55g
- Protein: 4g