Save on Pinterest

Caramel-Frosted Potato Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling


16 servings

I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.


  • 3/4 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 cup mashed potatoes (without added milk and butter)
  • 2 ounces German sweet chocolate, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 cup whole milk
  • 1 cup chopped walnuts
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1-1/4 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 4 tablespoons whole milk


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
  2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
  3. Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.

Nutrition Facts

1 slice: 415 calories, 19g fat (9g saturated fat), 85mg cholesterol, 300mg sodium, 59g carbohydrate (43g sugars, 1g fiber), 6g protein.

Recommended Video