Chocolate Beet Cake

Published August 16, 2015

Chocolate Beet Cake

This recipe came up in conversation with some friends the other day. I have posted it before, but decided it was a good time to post it again. When I say beet cake, a lot of people give me a funny look. First, there are the beet haters, and you know who you are. The people who just don’t like the taste of beets. I get that, beets are an acquired taste. Then there are the people who like beets, but could never picture them in a cake. I bake cakes with carrots in them, and zucchini and even parsnips. Adding veggies to a cake is not so far off. The beets add a subtle red color to the cake, but they also add moistness. The end result is a cake that is full of flavor and has a wonderful, moist texture. Truth is, I don’t really taste the beets in the cake much at all. I taste the chocolate. So here is the chocolate beet cake recipe. I hope you enjoy it.

Chocolate Beet Cake

2 cups all-purpose flour

1½ teaspoons soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup cocoa powder

3 large eggs, beaten

1 cup plus 2 tablespoons oil

1½ cups grated cooked beets

2 teaspoons vanilla

Powdered sugar, optional, or cream cheese frosting- recipe below

Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger. Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

Frosting recipe:

8 oz. Cream cheese, softened

3/4 c. powdered sugar- or more to taste

1 stick butter, room temperature

Beat all together until fluffy. Frost cake and refrigerate until ready to eat.

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