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A moist, warmly spiced sweet potato chocolate chip cake with subtle orange flavor and crunchy turbinado sugar topping—perfect for breakfast or an afternoon coffee break.
I have a weakness for anything potato. Sweet potatoes are no exception. This sweet potato chocolate chip cake is one of those bakes that feels both comforting and a little special. It’s nicely spiced, incredibly moist, and has just enough orange flavor to let you know it’s there without stealing the show. Add pockets of melty semi-sweet chocolate chips and a crunchy turbinado sugar topping, and you’ve got a cake that works just as well for breakfast as it does for an afternoon coffee or tea break.
Why You’ll Like This Recipe
It’s ultra-moist thanks to the sweet potato purée and oil-based batter.
The warm spices give it cozy fall vibes without being overpowering.
Orange juice and zest add a subtle brightness that balances the sweetness.
Semi-sweet chocolate chips add little bursts of chocolate in every bite.
Turbinado sugar on top gives a simple but satisfying crunch.
It tastes even better the next day, making it great for make-ahead baking.
Ingredients and Substitutions
Sweet potato purée Roasted or steamed sweet potatoes, blended until smooth. I don’t recommend using canned sweet potatoes for this recipe. I don’t recommend using purple sweet potatoes for this recipe, too, because the moisture content is different.
Sugar Regular granulated sugar works best. You can replace part of it with light brown sugar for a deeper flavor.
Orange juice & orange zest Freshly squeezed juice is ideal, but bottled works too. Lemon juice can be used if you want a different citrus note.
Neutral oil Canola, avocado, grapeseed, or vegetable oil all work well.
Egg Use a room-temperature large egg for better emulsification.
Vanilla extract Adds warmth and rounds out the flavors.
Fine sea salt Balances the sweetness and enhances the chocolate.
All-purpose flour Regular AP flour works perfectly here.
Spices Ground cinnamon, nutmeg, and cloves for a warm, well-rounded spice profile.
Leaveners Baking powder and baking soda for just the right lift.
Chocolate chips Semi-sweet is ideal. You can also use 60–70% dark chocolate chips or chunks.
Turbinado sugar (topping) Adds a lovely crunch. Demerara sugar works too.
Storage
Store the cake tightly wrapped at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
Reheating
Warm individual slices briefly in the microwave or let them come to room temperature. The texture stays wonderfully moist.
Frequently Asked Questions
Can I make this cake ahead of time? Yes. In fact, the flavor and texture improve the next day.
Can I freeze this cake? Absolutely. Wrap slices or the whole cake tightly and freeze for up to 2 months. Simply thaw at room temperature for few hours or overnight in the fridge before serving
Can I reduce the sugar? You can reduce it by 10% at most. Keep in mind that sugar contributes to both moisture and structure.
Prepare the sweet potato puree: (using oven or steamer)
To use the oven: preheat the oven to 400 F(200 F) for conventional oven. If you use a convection oven, please lower temperatureby 20 F (15 C)
You will need about 3/4 lb (about 338 grams) of sweet potatoes. Pierce the sweet potatoes all over with a fork and place on a baking sheet lined with aluminum foil (for easy clean up). Roast the sweet potatoes for about 45-50 minutes or until they are fork tender, meaning, you can easily pierce into the flesh and easily mash it too.
Cut the potato into half and remove the skin, scrape the flesh into a food processor and add about 2 teaspoons of water and process into a smooth puree
To use the steamer: bring the water in the steamer to a boil. You can peel the skin of the sweet potatoes, cut into smaller chunks and place on a steamer rack or a heat-proof dish. Steam for 20-30 minutes (depending on the size of the sweet potatoes) or until they are fork tender and can be easily mashed
Transfer to a food processor or use a hand blender and process into a smooth puree. You don't need to add water to puree it, because steaming is a moist heat and the sweet potatoes remain moist enough
Prepare the cake batter:
Lightly grease an 9 x 5 inch loaf pan and line with a parchment paper on the long side, overhanging on the side. You can also use an 8×8 inch square pan and then line with a parchment paper sling
Combine flour, baking powder, and baking soda, and all the spices. Set aside
Combine mashed potato puree, sugar, oil, and orange juice in a large mixing bowl. Whisk vigorously until mixture is well combined.
Add the egg and vanilla extract and continue to whisk until mixture thickens. The egg helps to emulsify the mixture
Add 1/2 of the dry mixture into the wet and switch to a flexible spatula to fold the mixture and continue with the other 1/2.
When the dry and the wet is almost combined, add the chocolate chips and continue to fold until you don't see any dry pockets of dry ingredients. Take care not to overmix though. This is a very thick batter
Scrape the batter into the prepared pan and use a flexible spatula to help you spread it evenly across the pan. Sprinkle with some turbinado sugar
Baking:
Bake in the middle rack for about 45-50 minutes for 9 x 5 inch loaf pan, and about 25-30 minutes for 8 x 8 inch square pan, or until a skewer inserted into the center of the cake comes out clean with just a bit of sticky crumbs is fine, but it shouldn't be wet. The top should be set and not jiggly anymore
Cooling:
Place the baking pan on top of a cooling rack. Let the cake cool in the pan for 30 minutes. Do not remove it from the pan yet as it is still very warm and tender.
Grab the parchment paper sling and carefully set the cake on top of a cooling rack to let it cool completely. Do not attempt to slice when it is still warm as it may fall apart
To serve:
This cake has the best texture and taste the next day. It is very moist and the flavor has deepened significantly. The turbinado sugar adds a nice little crunch on top. Use a serrated knife to cut the loaf cake for the best result
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Sweet Potato Chocolate Chip Loaf Cake
Serving Size
1 serving
Amount per Serving
Calories
288
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
16
mg
5
%
Sodium
129
mg
6
%
Potassium
224
mg
6
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
4047
IU
81
%
Vitamin C
7
mg
8
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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