Hey, friends! Are you getting excited for Halloween? The only time in my life I’ve ever really been excited for Halloween was when I was a kid. It wasn’t because I got to dress up and go around to strangers’ houses asking for candy. It wasn’t because the school day was filled with fun and games and cheesy Halloween movies. Nope. I loved Halloween as a kid because, if I was lucky, I would be invited to someone’s Halloween party and their mom would fill the room with delicious homemade Halloween treats.
I have some fond memories of trick-or-treating, too. Every year without fail my dad would wear a bright yellow, curly wig while he took us from house to house. It always cracked me up and still does, when I think about it. Picture a bunch of kids in silly and scary costumes, and then picture a dad tailing behind them wearing normal clothes, with his only costume being that bright yellow wig. Everyone tells me all my jokes are “dad jokes”, and I tell them I learned from the best. We share a secret: don’t take yourself too seriously.
If you’re looking for a simple dessert to serve at a Halloween party, this chocolate cake should be your pick. The black and orange colors are perfect for Halloween, and the sweet potato buttercream is just divine. A little sweet potato added to the butter and icing sugar makes for such a smooth icing, you’ll definitely be going back for seconds.
The cake is my easy, one-bowl cake recipe that you’ve seen a few times before. It’s soft and moist, and just the perfect amount of sweetness to take a backseat to the icing. It’s a keeper! Now, it’s time for me to get back to planning my Halloween costume (hint: it involves a bright yellow wig). Enjoy
- For the easier frosting, torte the cake (frost between the layers) and place the cake in the freezer before frosting the rest of the cake
Chocolate Cake with Sweet Potato Buttercream
Author: Palette Dining
Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hour 20 mins
Serves: serves 8-10
- 3 cups flour
- 2 cups of sugar
- 2/3 cup cocoa
- 2 tsp baking powder
- 1 tsp salt
- 1 TB apple cider vinegar
- 1 TB vanilla
- 1 cup vegetable or canola oil
- 1 small sweet potato
- 1/2 cup butter, softened
- 6 cups icing sugar
- 1/4 cup milk
- Pierce the sweet potato a few times on each side and microwave on a plate for 5-6 minutes, or until soft. Set aside to cool.
- Preheat the oven to 375 F. Butter and flour two 8″ cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Make a well in the center and add the vinegar, vanilla, and oil. Slowly add 1 cup of water and continue whisking until the batter is smooth. Divide between the two pans and bake for 35 minutes, or until the top springs back to a touch.
- To make the frosting, scrape out 1/2 cup of the sweet potato and add to a bowl with the butter, icing sugar, and milk. Mix on low-medium until light and fluffy. Frost the cake once it has cooled completely.