Chocolate Spud Bundt Cake
Chocolate Spud Bundt Cake
Chocolate Spud Bundt Cake

Chocolate Spud Bundt Cake

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Prep Time

14 minutes
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Cook Time

40 minutes
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Have you ever tried baking with potatoes? Sneak in some vegetables to your dessert and enjoy the creamy flavour it adds. EarthFresh Yellow Potatoes will add the perfect texture and moisture to this chocolate spud bundt cake.


  • 2 EarthFresh Yellow Potatoes
  • 1 ½ cups white flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup canola oil
  • ½ cup sour cream
  • 1 tbsp vanilla
  • 2 eggs, lightly beaten
  • ½ cup skim milk
  • ¾ cup semi-sweet chocolate chips
  • ½ cup sweetened shredded coconut


Preheat oven to 350°F (180°C).

Wash, dry and chop the potatoes. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 7-10 minutes. Remove from heat and drain. Transfer potatoes to a medium bowl and mash them with a fork. Set aside.

In a large bowl, combine flour, white and brown sugars, cinnamon, baking powder and salt. Stir in the mashed potatoes, oil, sour cream, vanilla and eggs.

Gently pour the cake batter into a bundt cake pan. Place into the oven and bake for 40 minutes. Remove from oven and transfer onto a cooling rack. Let cool completely.

In a microwave-safe bowl, heat milk on high for 90 seconds. Remove and stir in chocolate chips until smooth and melted.

Place the cooled cake onto a platter. Cover completely with the chocolate sauce and garnish with sweetened shredded coconut. Cut into 10 pieces. Enjoy!


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