Chocolate Beet Cake

Yes, you read the title correctly. But before you look at me with that weird look (you know which one), HEAR ME OUT!

Beets have been used in baking for years and years. Little known fact, pureed beets is what was used to make red velvet cake RED before we started using red food color. They’re most commonly used in chocolate cakes because the cocoa powder masks the beet flavor, while the beet adds moisture to the cake. Also, you’re adding antioxidants and nutrients (that means HEALTHY!) while enhancing texture and flavor.

This cake has got to be my all time FAVORITE chocolate cake. I made this cake for a Russian Tea Party event last year and it was a huge hit. I may or may not have eaten the only extra slices we had left.

Chocolate Beet Cake

Yield 8” cake

Red Beet puree 1 cup (3 medium beets)

Flour 2 cups

Sugar 1 ½ cup

Cocoa powder ½ cup

Baking soda 1 ½ tsp

Salt 1 pinch

Eggs 2

Warm water ¾ cup

Canola oil ¼ cup

Vanilla extract 1 tsp

Red beet glaze

Red beet puree 2 T

Powdered sugar 1 cup

Corn syrup 1 T

Water 1 T

Directions:

Start by making the beet puree. Peel and chop all the beets and place them in a sauce pot filled with water. Boil until fork tender, then blend while beets are still warm. You may add some of the boiled water in to make a smooth puree. Set aside 2 Tablespoons for the glaze, and the rest should be about a cup for the cake.

Next, preheat oven to 350 degrees F (176 C). Cut a piece of parchment the size of your cake pan, and spray baking spray around the bottom and edges. Place parchment over the bottom and spray again.

Sift together cocoa powder, flour, baking soda, and salt. Set aside.

In a standing mixer fitted with a paddle attachment, mix oil and sugar. Add eggs. Next, alternately add flour mixture and warm water until smooth. Lastly, add beet puree and vanilla.

Pour mixture into prepared cake pan. Bake in the center of the oven for 50-55 minutes or until a toothpick comes out clean. The cake will dome up not spill over.

When cake is out of the oven, start the glaze. Sift the powdered sugar into a medium size bowl, add the beet puree, corn syrup, and water and whisk until smooth.

Place cake on a rack to glaze or just glaze while on a cake plate.

You can keep this cake out for a week and it won’t dry out. ENJOY!

Print Recipe

Moist chocolate cake using beet puree
Servings: 10
Author: Saura Madani

Ingredients

Chocolate Beet Cake

1 cup red beet puree 3 beets
2 cups flour
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 pinch salt
2 eggs
3/4 cup water
1/4 cup canola oil
1 tsp vanilla

Red Beet Glaze

2 Tbsp red beet puree
1 cup powdered sugar
1 Tbsp corn syrup
1 Tbsp water

Instructions

Start by making the beet puree. Peel and chop all the beets and place them in a sauce pot filled with water. Boil until fork tender, then blend while beets are still warm. You may add some of the boiled water in to make a smooth puree. Set aside 2 Tablespoons for the glaze, and the rest should be about a cup for the cake.
Next, preheat oven to 350 degrees F (176 C). Cut a piece of parchment the size of your cake pan, and spray baking spray around the bottom and edges. Place parchment over the bottom and spray again.
Sift together cocoa powder, flour, baking soda, and salt. Set aside.
In a standing mixer fitted with a paddle attachment, mix oil and sugar. Add eggs. Next, alternately add flour mixture and warm water until smooth. Lastly, add beet puree and vanilla.
Pour mixture into prepared cake pan. Bake in the center of the oven for 50-55 minutes or until a toothpick comes out clean. The cake will dome up not spill over.
When cake is out of the oven, start the glaze. Sift the powdered sugar into a medium size bowl, add the beet puree, corn syrup, and water and whisk until smooth.
Place cake on a rack to glaze or just glaze while on a cake plate.
You can keep this cake out for a week and it won’t dry out. ENJOY!