Velvet Mashed Potato Chocolate Tube Cake with Orange Frosting
An unusual moist chocolate cake that incorporates mashed potatoes for exceptional tenderness and richness. The potatoes add subtle earthiness while creating an incredibly soft crumb texture that stays fresh longer than traditional cakes. Spiced with cinnamon and ginger, studded with raisins and pecans, this impressive tube cake is topped with a citrus-scented butter frosting. Perfect for special occasions when you want to surprise guests with an unexpected ingredient that the entire dessert. The cake's dense, velvety texture makes it ideal for autumn gatherings or holiday celebrations.
Ingredients
- 2 medium potatoes
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need additional binding agent
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup unsweetened cocoa powder
- 1 cup butter
- 2 cups granulated sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup raisins
- 1 cup pecans, finely chopped
- ½ cup butter
- ¾ teaspoon orange rind, grated
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 ½ cups powdered sugar
- 1 tablespoon lemon juice
- ¼ cup milk
Instructions
- 1
Peel potatoes, cover with water, and boil until tender
- 2
Mash potatoes thoroughly without adding milk or seasonings
- 3
Measure out 1 cup mashed potatoes, cover to keep warm, set aside
- 4
Preheat oven to 300 degrees F
- 5
Sift together flour, ginger, baking powder, baking soda, salt, cinnamon, and cocoa
- 6
Cream butter and granulated sugar in large mixer bowl for 3 minutes
- 7
Add egg yolks and beat 1 minute longer
- 8
Stir vanilla into buttermilk
- 9
Add flour mixture to creamed mixture alternating with buttermilk, beginning and ending with flour mixture
- 10
Add mashed potatoes, raisins, and nuts with beater running, combine lightly without over beating
- 11
Beat egg whites until stiff peaks form
- 12
Fold egg whites into cake batter by hand just until blended
- 13
Pour batter into greased and floured 10-inch tube pan
- 14
Bake for 1 1/2 hours or until cake springs back when touched lightly
- 15
Cool completely in pan on wire rack
- 16
Cream butter, orange rind, cinnamon, salt, and cocoa for frosting
- 17
Add powdered sugar alternately with lemon juice and milk until creamy and smooth, beating well after each addition
- 18
Remove cooled cake from pan and spread frosting on top and sides
- 19
Cover tightly until ready to serve
Tips
Keep mashed potatoes warm and covered to prevent cooling which can create lumps when mixed into batter
Fold egg whites gently by hand to maintain airiness and prevent deflating the cake's light texture
Refrigerate finished cake in hot weather to prevent frosting from becoming too soft, then bring to room temperature before serving
Good to Know
Cover tightly at room temperature for 3 days or refrigerate up to 1 week
Can be made 1 day ahead without frosting, wrap well and frost before serving
Bring to room temperature if refrigerated, slice with sharp knife using sawing motion
Common Mistakes
Do not overmix batter after adding potatoes to avoid tough texture
Ensure potatoes are completely smooth to avoid lumps in finished cake
Cool cake completely before frosting to prevent melting
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need additional binding agent
General Alternatives
FAQ
Can I use instant mashed potatoes instead of fresh?
Fresh potatoes work best for texture and moisture. Instant potatoes may create a gummy consistency and lack the natural starch that makes this cake so tender.
What if my frosting is too thick or thin?
If too thick, add milk 1 teaspoon at a time. If too thin, gradually add more powdered sugar until desired consistency is reached.
How long will this cake keep fresh?
Properly stored at room temperature, the cake stays moist for 3 days. Refrigerated, it keeps up to 1 week. The potato adds natural moisture retention.