Idaho® Potato Caramel Cake


  • ⅔ cup butter
  • 2 cups sugar
  • 4 large eggs, separated
  • ½ cup milk
  • 1 cup mashed potatoes (from one large Idaho® baked or steamed russet potato)
  • 1 cup (3 ½ ounces) grated chocolate
  • 1 cup (4 ounces) finely chopped nuts
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350°F. Line a 9x13 cake pan with parchment paper and lightly grease the pan.
  2. Mix the flour, baking powder, and spices in a bowl.
  3. Place butter and sugar in a stand mixer and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the milk and potatoes.
  4. Add the dry ingredients and mix just until combined.
  5. In a clean bowl, beat the egg whites until stiff but not dry. Fold one-third of the egg whites into the batter, then gently fold in the remaining whites. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a tester comes out clean.
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Yield: 1 – 9 x 13 cake

Kathleen Blake
The Rusty Spoon
Orlando, FL

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