Go Back
+ servings
A slice of chocolate marble cake with sweet potato batter being pulled out after being cut
Print Recipe
5 from 5 votes

Sweet Potato Chocolate Marble Cake

This Sweet Potato Chocolate Marble Cake swirls spiced moist sweet potato cake batter with decadent chocolate batter then bakes to perfection and is topped with a homemade chocolate ganache and salt!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, Southern
Servings: 16 servings
Calories: 463kcal


  • 1 sweet potato, scrubbed 10-12 oz size
  • 8 oz semisweet or bittersweet chocolate chopped
  • 3 cups all purpose flour
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 2/3 cup heavy whipping cream
  • flaky sea salt


  • Pierce the potato several times with a knife or fork. Microwave on high for 5 minutes or until tender. Then let cool.
  • Halve potato lengthwise then scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl, melt 2 oz of chocolate in microwave on high for 30 to 45 seconds, stirring once.
  • Preheat the oven to 350 F. Grease and flour or use non-stick spray to coat a 10 cup bundt pan. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a very large bowl, beat butter and sugar on medium high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups of batter to a medium bowl then stir in melted chocolate into separated batter.
  • Alternately spoon mounds of each cake batter into pan. Using a knife, swirl batters together. Bake for 50-60 minutes or until a toothpick inserted near center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pan and let cool completely.
  • For ganache, in a small saucepan bring cream just to boiling over medium high. Remove from heat. Add remaining chopped chocolate. (don't stir). Let it stand for 5 minutes then stir until smooth. Spoon ganache over the top of the cake and sprinkle with flaky sea salt.


You can also make this with two 9 inch loaf pans.  Bake for 45 minutes or until toothpick inserted near center comes out clean.


Calories: 463kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 265mg | Potassium: 244mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2676IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg