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Chocolate Beet Cake

Saura Kline
Moist chocolate cake using beet puree
Servings 10


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


  • 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!