Layered Chocolate-Sweet Potato Cake

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

Chocolate-Sweet Potato Layer Cake Recipe

[quicklook-recipe prep_time=”30 min” cook_time=”30 min” serves=”16″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”60 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In a large steamer, cook the sweet potatoes for 20 minutes or until very tender. Transfer to a bowl and mash. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Meanwhile, in a medium bowl with an electric mixer, cream the nonfat and reduced-fat cream cheeses, the confectioners’ sugar, and cocoa together.[/step-item]
[step-item number=”6″ image_url=”” title=”” ]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. [/step-item]


[nutrition-info calories=”324″ calories_fat=”” fat=”10g” sat_fat=”4g” choles=”35mg” sodium=”260mg” carbs=”” sugars=”” protein=”8g” fiber=”2g”]


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Originally Published in Reader's Digest