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Sweet Potato Chocolate Cake on a plate with fresh fruit

Sweet Potato Chocolate Cake

Print Recipe
Moist, decadent, and deeply chocolatey, this Sweet Potato Chocolate Cake uses creamy sweet potatoes to create a rich, tender crumb — a luscious dessert that’s perfect for celebrations, holidays, or anytime you crave a standout chocolate treat.
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients

  • 1 16.5 oz. box Devil’s Food Cake Mix
  • 3 whole eggs
  • 1/2 cup water
  • 1/4 cup syrup from Bruce’s Yams Cut Sweet Potatoes
  • 1/4 cup vegetable oil
  • 1/2 cup pureed Bruce’s Yams Cut Sweet Potatoes
  • 2 tbs. mayonnaise
  • Glaze ingredients:
  • 1 14 oz. can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 2 tsp. butter
  • 1/2 tsp. pure vanilla extract

Instructions

  • Cake directions:
  • Heat oven to 350°F.
  • Grease and flour a 12 cup bundt cake pan; set aside.
  • Blend cake mix, eggs, water, Bruce’s Yams Cut Sweet Potatoes syrup and oil in a large bowl until moistened. Mix in yams and mayonnaise and beat for 2 minutes until well combined.
  • Pour batter into prepared pan and bake for 40 minutes.
  • Allow cake to sit for 5 minutes then invert onto a wire rack.
  • Glaze directions:
  • In a saucepan over medium heat, combine the sweetened condensed milk, chocolate chips and butter.
  • Cook, stirring constantly, until the chips are just melted and the mixture is smooth.
  • Remove from the heat and stir in vanilla.
  • Cool slightly before drizzling over a cake.