Idaho Potato Cake
Idaho Potato Cake is a unique dessert that combines the rich flavors of butter and sugar with the moistness of cold mashed potatoes. This cake is perfect for those who enjoy a sweet treat with a hint of nuttiness, making it ideal for gatherings or as a comforting snack.
Ingredients
Instructions
- In a mixing bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in potatoes and vanilla.
- Combine flour, cocoa and baking soda.
- Add alternately with milk, blending well after each addition.
- Stir in nuts.
- Pour into a greased 13 x 9 x 2-inch baking pan.
- Bake at 350° for 40 to 45 minutes or until cake tests done.
- Cool on a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have cold mashed potatoes, you can substitute with unsweetened applesauce for moisture. Be sure to sift the cocoa with the flour to avoid lumps. If you want a sweeter cake, adding a bit more sugar can enhance the taste. Serve with a scoop of ice cream for a delightful dessert experience.
Serving Suggestions
Serve the Idaho Potato Cake with a dusting of powdered sugar or a drizzle of chocolate glaze for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or whipped cream on the side. For a delightful contrast, consider serving it alongside fresh berries or a fruit salad. This cake also complements a cup of coffee or tea perfectly.
Storage & Reheating
Store leftover Idaho Potato Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds. Alternatively, warm slices in the oven at 300°F for about 10 minutes to keep the texture intact.
Nutrition & Diet Analysis (per serving)
Each serving of Idaho Potato Cake contains roughly 450 calories, with 3g protein, 36g carbohydrates, and 23g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, you can use sweet potatoes for a unique twist on the Idaho Potato Cake. Sweet potatoes will add a different flavor and sweetness to the cake, making it a delightful variation. Just ensure they are well-mashed and cold before incorporating them into the batter.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this recipe, as they add a nice crunch and depth of flavor. If you're looking for a nut-free version, you can simply omit the nuts or replace them with chocolate chips for added sweetness.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Additionally, the edges should start to pull away from the sides of the pan. Keep an eye on it as baking times may vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).