Mashed Potato Cake(Put Your Leftover Mashed Potatoes To Good Use.)
A moist, flavorful cake combining leftover mashed potatoes with warm spices, cocoa, and nuts, perfect for dessert or special gatherings seeking a unique treat.
Ingredients
Instructions
- In a large bowl, beat sugar and butter until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed potatoes, then add sour milk and continue beating.
- Sift together flour, baking powder, baking soda, cinnamon, cloves, and nutmeg in a separate bowl.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Stir in chopped nuts and vanilla extract.
- Pour batter into a lightly greased 9 x 13-inch cake pan.
- Bake in a preheated 350°F (175°C) oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a pinch of salt can enhance the sweetness of the cake. Make sure your mashed potatoes are smooth to avoid lumps in the batter. This cake can also be made with leftover sweet potato mash for a different twist.
Serving Suggestions
This mashed potato cake is delightful on its own, but you can enhance its flavor with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with coffee or tea, making it a perfect dessert for afternoon gatherings. For a unique twist, serve it alongside a slice of Buttery Blueberry Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover mashed potato cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 20-30 seconds or until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mashed Potato Cake(Put Your Leftover Mashed Potatoes To Good Use.) contains roughly 549 calories, with 5g protein, 51g carbohydrates, and 34g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 541mg per serving (24% 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 instant mashed potatoes for this recipe?
Yes, you can use instant mashed potatoes as a substitute for homemade mashed potatoes. Just prepare them according to the package instructions and allow them to cool before incorporating them into the batter. This can save time and still yield a delicious cake.
What can I use instead of eggs in this recipe?
For a vegan alternative, you can replace each egg with a 'flax egg' made by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about 5 minutes until it thickens. This will help bind the ingredients together in the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps provide structure to baked goods. Additionally, check that all other ingredients, such as baking powder, are gluten-free.
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).