Ingredients
– 1 small raw russet potato (4 ounces or about ½ cup grated)
– 2 cups sour cream at room temperature
– 1 ¾ cups all-purpose flour
– 1 ¾ cups sugar
– ¾ cup unsweetened cocoa powder
– ½ cup unsalted butter at room temperature
– 2 large eggs at room temperature
– 1 ½ teaspoons baking soda
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 1 cup peanut butter at room temperature (for the frosting)
– 2 ounces melted semisweet chocolate (for the frosting)
– 3 to 4 tablespoons whipping cream (for the frosting)
– ⅓ cup powdered sugar (optional, for thickening the frosting)
Instructions
1-First, preheat your oven to 350ºF (180ºC) and prepare a 9×13 inch pan by buttering, flouring, and lining it with parchment paper for easy removal.
2-Grate the 1 small raw russet potato using a food processor’s shredding blade until you have about ½ cup, then switch to the steel knife blade.
3-Add all the cake ingredients 2 cups sour cream, 1 ¾ cups all-purpose flour, 1 ¾ cups sugar, ¾ cup unsweetened cocoa powder, ½ cup unsalted butter, 2 large eggs, 1 ½ teaspoons baking soda, 1 teaspoon vanilla extract, and ½ teaspoon salt into the food processor with the grated potato.
4-Mix everything for 3 4 minutes until the batter is smooth and well combined, which helps avoid lumps and ensures even baking.
5-Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6-Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean; this step is crucial to keep the cake moist without overbaking.
7-After baking, let the cake cool completely in the pan before removing it and preparing the frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use russet or other creamy potatoes for best texture and moisture.
⏲️ Avoid overbaking to keep the cake moist and fudgy.
🧻 Line the pan with parchment paper for easy removal and clean edges.
🍫 Experiment with alternative frostings like chocolate ganache or a simple dusting of powdered sugar.
❄️ Store cake refrigerated for 3–4 days or frozen for up to a month; frosting stays fresh refrigerated for 1–2 weeks.
- Prep Time: 20 minutes
- Baking Time: 35 to 40 minutes
- Cook Time: 35 to 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice