Layered Chocolate-Sweet Potato Cake

Shake up dessert with this distinctive chocolate and sweet potato cake.

Chocolate-Sweet Potato Layer Cake Recipe

Quick look

  • prep 30 min    cook 30 min
  • serves 16

This tasty chocolate cake has a healthy amount of beta carotene concealed in every slice.

Ingredients

  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 pound sweet potatoes, peeled and thinly sliced
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 3 egg whites
  • 3 ounces unsweetened chocolate, melted
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup low-fat (1.5%) buttermilk
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 package (8 ounces) nonfat cream cheese
  • 1 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup apricot jam

    How to make it  60 minutes


  • 1

    Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray; set aside. In a medium bowl, stir together the flour, baking soda, cinnamon and salt.


  • 2

    In a large steamer, cook the sweet potatoes for 20 minutes or until very tender. Transfer to a bowl and mash.


  • 3

    In a large bowl with an electric mixer, beat the oil, granulated sugar, and brown sugar until well combined. Beat in the whole eggs and egg whites, one at a time, beating well after each addition. Beat in the chocolate, vanilla, and mashed sweet potatoes. Alternately fold in the flour mixture and buttermilk, beginning and ending with the flour mixture.


  • 4

    Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Cool 10 minutes in the pans on a wire rack, then turn out onto the rack to cool completely.


  • 5

    Meanwhile, in a medium bowl with an electric mixer, cream the nonfat and reduced-fat cream cheeses, the confectioners’ sugar, and cocoa together.


  • 6

    Place one layer on a cake plate. Spread the layer with the apricot jam. Top with the second layer and frost the top and sides with the cream cheese frosting.

Nutritional Information(per serving)

  • Calories: 324
  • Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 35mg
  • Sodium: 260mg
  • Protein: 8g
  • Fiber: 2g