I’m so excited to share this recipe for chocolate cake with beets that I’ve been making for my family for years. It’s a game-changer. The addition of beets gives the cake a subtle sweetness and a moist texture that’s hard to resist.
My kids love it, and my husband is a huge fan too. I’ve made it for countless family gatherings, potlucks, and even just as a random Tuesday dessert. The best part?
It’s surprisingly healthy, with the beets adding fiber and antioxidants to the mix. I like to think of it as a guilt-free indulgence. The original recipe I found was from a French cookbook, but I’ve tweaked it over the years to make it my own.
Now, I’m happy to share it with all of you. When I first started making this cake, I was skeptical about the beets. But trust me, they’re the magic ingredient that takes this cake from good to great.
It’s not just about the taste – although that’s pretty amazing too – it’s about the texture and the way the beets add a depth of flavor that’s hard to replicate with traditional chocolate cakes.
Chocolate Beet Cake
4.7 from 893 votes
This moist and rich chocolate cake uses pureed beets for natural sweetness and a tender crumb. The earthy flavor of beets complements the deep cocoa, creating a surprisingly delicious and healthy dessert.
1 1/2 cups cooked and pureed beets (about 3 medium beets)
For the Chocolate Frosting
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
👨🍳Directions
1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans to prevent sticking.
3In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
4In a separate bowl, beat the eggs lightly, then add the buttermilk, vegetable oil, and vanilla extract, stirring until smooth.
5Fold in the pureed beets until the mixture is evenly colored and combined.
6Pour the wet ingredients into the dry ingredients and mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and no lumps remain.
7Divide the batter evenly between the prepared pans.
8Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean and the tops spring back when lightly pressed.
9Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
10To make the frosting, beat the softened butter in a large bowl until creamy.
11Sift in the cocoa powder and half of the powdered sugar, then add the milk and vanilla extract, beating on low speed until combined.
12Gradually add the remaining powdered sugar, beating on medium speed until the frosting is smooth and spreadable.
13If the frosting is too thick, add a little more milk, one teaspoon at a time.
14Place one cake layer on a serving plate and spread a generous amount of frosting on top.
15Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.
For a richer flavor, use dark cocoa powder. You can also use canned beets, but be sure to drain and rinse them well before pureeing. The cake can be stored in an airtight container at room temperature for up to 3 days.
Watch Video Of How Chocolate Beet Cake Works
This chocolate cake with beets is a staple in our household, and I know your family will love it just as much as mine does. It’s perfect for any occasion – whether you’re celebrating a special event or just need a sweet treat after dinner.
The best part? It stores beautifully in an airtight container in the fridge for up to 5 days, making it perfect for meal prep or as a last-minute dessert option.
❓ Frequently Asked Questions About Chocolate Beet Cake
1. What is the origin of this recipe?
This recipe originated from a French cookbook, but I’ve modified it to make it my own. The idea of adding beets to chocolate cake might seem strange at first, but trust me, it’s a game-changer.
2. Can I use fresh or frozen beets?
You can use either fresh or frozen beets for this recipe – just make sure to cook them down before adding them to the batter.
3. How do I store this cake?
You can store this cake at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days.
4. Can I make this cake gluten-free?
Yes, you can easily make this cake gluten-free by substituting the all-purpose flour with gluten-free flour.
5. What are some other ways I can customize this recipe?
Some ideas include adding nuts or espresso powder to give it an extra boost of flavor.
This Dutch apple crumb pie features a buttery, flaky crust filled with tender, cinnamon-spiced apples. A generous crumb topping adds a sweet, crunchy finish tha…
This hearty dish combines tender pork ribs with tangy sauerkraut for a comforting meal. The ribs are seared until golden, then slowly braised with sauerkraut an…
These savory sausage cheese balls are a classic party appetizer made with Jimmy Dean sausage, cheddar cheese, and a simple biscuit mix. They are easy to prepare…
This slow cooker applesauce is a simple, hands-off recipe that yields a naturally sweet and flavorful sauce. Perfect for using up a bounty of apples, it require…
This Bisquick coffee cake is a classic and easy to make. It features a moist and tender cake topped with a delicious cinnamon streusel. Perfect for breakfast or…
:max_bytes(150000):strip_icc()/Chocolate-Beet-Cake-with-Beet-Vanilla-Glaze-b501140f5f9048a2aa8174015559a5b1.jpg)