Simple Potato Cake Recipe with Video Tutorial. A popular cake recipe from the East Indian Cuisine and this has been in the family for generations.
I remember grandma baking this Potato Cake in her traditional clay oven. And mum baked it in a stovetop oven and this has been her favourite cake recipe. As my Mum turns 86 this month, it gives me immense pleasure to share her favourite Potato Cake Recipe.
The cake is moist and soft and gets a beautiful golden crumb as it bakes. It’s nutritious and delicious. Mashed potatoes, coconut, butter, vanilla, and sooji, adds texture and flavour to the cake.
This potato cake is easy to put together and bakes to perfection. Mum’s recipes are always quick as she says that you don’t need to spend much time in the kitchen to dish out the tastiest meal.
We learned a lot from her, especially her signature Coconut Cake Recipe with Fresh Coconut, Sweet Puffs with Mava filling, and many more.
Table of Contents
Ingredients
Potatoes. 1/2 kg of potatoes or 4 medium sized. Boil, peel, and mash them to avoid any lumps and set aside.
Coconut. Grate one whole fresh coconut and grind it coursely in your mixer jar. Discard the black portion of the coconut and use only the white portion.
Eggs. Use 4 medium or large eggs or 5 small eggs. Crack all the eggs and use one egg at a time beating each egg well in the batter.
Sooji/semolina. Use fine or medium semolina or sooji. No maida or all-purpose flour in this cake recipe.
Sugar. Use 400 to 450 grams of granulated sugar. The recipe calls for 1/2 kg or 500 grams sugar but I generally add less, mum would have added the entire 500 grams. Powder the sugar in your mixer jar, it will save you time in mixing..
Butter/Ghee. The traditional recipe calls for ghee (clarified butter) but I love the taste of butter in this cake. The recipe has 250 grams of ghee or butter. You could reduce the quantity to 200 grams, its fine.
Vanilla. Add a teaspoon of vanilla essence to flavour the potato cake. You could also go with rose essence.
Baking Powder. Use 1 teaspoon of baking powder.
Potato Cake Recipe Video
How to Make Potato Cake Recipe
Prep Time :15 minutes
Baking Time :1 hour
Yields : 32 serving slices
Step I. Start by pre-heating your oven for 10 minutes at 170 deg C and line your baking tin. Butter and line a 9 inches round baking tin with parchment paper. Then in a deep bowl cream butter/ghee and sugar for at least 5 minutes until it turns light and creamy.
Step II. Next break the 4 eggs and use them one at a time. Mix on a low speed after you add each egg in the butter and sugar until you use all the eggs. Scrape the sides of the bowl so that the batter mixes evenly.
Step III. Next, add in the mashed potatoes and mix at a low speed with the electric beater or use your spatula. Also, add sooji/semolina and coarsely grated coconut. Make sure to add the vanilla and baking powder at this stage. Don’t over mix the batter else you’ll end up with a flat cake.
Step IV. Grease a round 9-inch cake tin and pour in the cake batter. As I did not have a round one I used a square baking tin of 9 inches.
Step V. Bake the potato cake at 170 degrees C for approximately 1 hour. Or until the skewer inserted comes out clean and the cake gets a beautiful golden crumb. After 10 minutes remove the cake from the baking tin and cool it on a rack.
Serving Suggestions
Allow the Potato Cake to cool down completely and then cut it into desired slices. Serve with your favourite cup of tea or coffee for breakfast or as an evening snack. Enjoyed by kids and adults for its melt in the mouth texture and creamy buttery taste.
Cake recipes for you to try
Coconut Cake with Fresh Coconut
Desiccated Coconut Cake Recipe
Printable Recipe Card
Simple Potato Cake Recipe | Potato Sweet
Ingredients
- ½ Kg Potatoes (4 medium) – Boiled, peeled & mashed
- ¼ Kg Butter/Ghee (clarified butter)
- ¼ Kg Rava/Semolina/Sooji
- 400 to 450 grams Sugar (I used 400 grams)
- 1 Whole Fresh coconut coarsely ground (approx 2 cups)
- 4 Eggs
- 1 tsp Baking powder
- ½ tsp Salt, if using unsalted butter or ghee
Instructions
- Start by pre-heating the oven for 10 minutes at 170 deg C and line a baking tin.
- Butter and line a 9 inches round baking tin with parchment paper. Then in a deep bowl cream butter/ghee and sugar for at least 5 minutes until it turns light and creamy.
- Next, break the 4 eggs and use them one at a time. Mix on a low speed after you add each egg in the butter and sugar until you use all the eggs. Sc
- Add in the mashed potatoes and mix at a low speed with the electric beater or use your spatula. Also, add sooji/semolina and coarsely grated coconut.
- Add the vanilla essence and baking powder and mix gently.
- Grease a round 9-inch cake tin and pour in the cake batter.
- Bake the potato cake at 170 degrees C for approximately 1 hour or until the skewer inserted comes out clean.
- After 10 minutes remove the cake from the baking tin and cool it on a rack.
Notes
- Use a 9 inches round baking tin. I used a square tin as I did not have a round one.
- Adjust butter and sugar to suit your taste.
- Baking time will depend on your oven.
- Reduce the number of potatoes, if you need to.
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