Potato Cake With Peanut Butter Frosting
A moist and flavorful potato cake layered with rich peanut butter frosting, perfect for celebrations or teatime. The combination of cocoa, cinnamon, and nutmeg gives it warm spice notes, while the fluffy texture and creamy frosting make it a delightful treat for any sweet tooth.
Ingredients
Instructions
- Cream sugar and shortening in a mixing bowl.
- Stir in mashed potatoes, then add egg yolks.
- Sift in flour, cocoa, baking powder, cinnamon, and nutmeg; add milk.
- Without prior beating, beat in egg whites.
- Continue beating well for at least 5 minutes or until batter is smooth.
- Grease three 9-inch layer pans.
- Divide the batter evenly into the three pans.
- Bake in a preheated 350°F oven for 20 minutes or until done.
- While cakes are cooling on a wire rack, prepare the peanut butter frosting.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. To enhance the flavor, consider adding a pinch of sea salt to the batter. This Potato Cake pairs beautifully with Original Banana Pudding for a delightful dessert spread.
Serving Suggestions
Serve this Potato Cake with Peanut Butter Frosting as a delightful dessert for gatherings. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad or the Crescent-Veggie Bar for a contrast of flavors and textures.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. If you've frosted the cake, refrigerate it to keep the frosting fresh, and consume it within a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in an oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Cake With Peanut Butter Frosting contains roughly 655 calories, with 7g protein, 67g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (42% of the Daily Value), vitamin C (23% of the Daily Value), and potassium (20% of the Daily Value), and a good source of calcium and iron. It also contributes 12g of dietary fiber toward your daily target.
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, sweet potatoes can be used as a substitute for regular mashed potatoes, adding a subtle sweetness and vibrant color to the cake. Just ensure they are well-mashed and not too watery, as excess moisture can affect the cake's texture.
How can I make this recipe gluten-free?
To make this Potato Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with structure. This will allow those with gluten sensitivities to enjoy this delicious dessert.
What type of peanut butter works best for the frosting?
For the frosting, creamy peanut butter is ideal as it creates a smooth texture. Natural peanut butter can also be used, but ensure to stir it well to incorporate the oils. Adjust the sweetness of the frosting by adding powdered sugar to taste.
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).