Chocolate Beet Cake –



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The jig is up, pricey readers. I put beets in a cake. The consequences are remarkable. The beets impart this Chocolate Beet Cake with magic sweetness, crazy-intense moisture, and a ravishing, delicate purple tone that’s a nod to purple velvet cake.

Chocolate beet cake on a cake stand

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I regarded as titling this recipe “chocolatier purple velvet cake” and holding the “b” phrase out, for concern that you’d be totally angry by means of it, however this appeared unfair to beets.

Finally, carrot cake (just like the Kitchen Sink Carrot Cake in my cookbook and this Gluten Loose Carrot) enjoys love and esteem. Why no longer a beet cake?

  • Each root greens are naturally candy, making them best for baking truffles.
  • Each make the cake extra wet and gentle.
  • Additionally, each ensuing truffles will also be slathered with cream cheese icing (which for lots of of you I do know is the purpose).
a close up slice of moist chocolate beet cake

This wet chocolate beetroot cake is my solution to purple velvet cake, which supplies me a quantitative response of meh.

  • It’s no longer chocolate. And it’s no longer vanilla.
  • It’s no longer in point of fact the rest in any respect, as opposed to a automobile for cream cheese frosting and a in point of fact smart way to make use of up a complete bottle of purple meals coloring.
Chocolate beet bundt cake on a cake stand

Now, sooner than you move off in protection of purple velvet, let me ask you this: is it the cake you like or the cream cheese frosting?

9 out of 10 occasions, the solution I obtain is “the frosting.”

If we’re consuming cake, we must love each the cake AND the frosting!

These days’s chocolate beet cake is what I wanted purple velvet tasted like.

  • The chocolate in our in our chocolate beet cake is extra prevalent than purple velvet, however it does no longer weigh down.
  • If you wish to have a chocolate cake that slowly satisfies, relatively than instantly smacks with its richness (like Mocha Cake or Flourless Chocolate Torte), it’s easiest.
  • It tastes UH-MAZING with cream cheese frosting.


I in point of fact can’t overstate this sufficient (we’re making CAKE, no longer Beet Salad or a Beet Smoothie).

two slices of moist chocolate beetroot cake with milk

5 Celebrity Evaluate

“All of my 5 youngsters and husband cherished it and raved over it! It’s tremendous wet. Actually excellent taste and texture. Will undoubtedly make once more! Yum yum yum!!”

— Erin —

The best way to Make Chocolate Beet Cake

Probably the most cussed of beet haters, dessert purists, or even red-velvet devotees will in finding this beet cake impossible to resist.

The Components

  • Beets. The sneaky famous person of the display! With herbal sweetness and wonderful colour, beets are a shockingly very good wholesome baking aspect. Skeptics, concern no longer: their hallmark earthiness is masked by means of the chocolate.
  • Flour. I used all-purpose flour and full wheat pastry flour for this cake. The entire wheat flour is imperceptible, however it provides a delicate dietary spice up.
  • Chocolate. Unsweetened chocolate offers the cake that unmistakable, craveable deep chocolate richness.
  • Oil. Canola oil is helping make this cake supremely wet.
  • Eggs. Eggs are key for a great beet cake texture.
  • Sugar. Provides sweetness and is helping stay the cake wet.
  • Greek Yogurt. Nonfat Greek yogurt acts as a tangy steadiness to the beauty, and it is helping make the cake fluffy and wet. The additional spice up of protein doesn’t harm both!
  • Vanilla. Complements the whole taste of the cake.
  • Cream Cheese Glaze. Vanilla cream cheese glaze turns this cake into one thing in point of fact particular.

The Instructions

Pureed beets in a food processor
  1. Roast and puree the beets.
  2. Sift the flour, baking soda, and salt in combination.
  3. Soften the chocolate.
beet cake batter in a bowl
  1. Beat the eggs and sugar in combination in a bowl. Stir in a part of the rainy elements and beets.
a bowl of red chocolate beet cake batter
  1. Stir within the dry elements.
a bundt pan with chocolate beet cake batter
  1. Pour the batter into the pan.
baked beet cake in a bundt pan
  1. Bake chocolate beet cake at 375 levels F for 45 mins. Let cool totally on a cord rack.
Glaze for cake in a bowl
  1. Get ready the glaze. Drizzle it over the cake. ENJOY!

Garage Guidelines

  • To Retailer. Quilt and refrigerate leftover cake for as much as 4 days. 
  • To Freeze. Wrap the cake tightly with plastic wrap and freeze in an hermetic, freezer-safe garage container for as much as 3 months. Let thaw in a single day within the fridge sooner than reheating. 

Meal Prep Tip

Wash, bake, peel, chop, and puree the beets as much as 1 day upfront. Quilt and refrigerate the pureed beets till you’re able to complete the recipe.

What to Serve with Chocolate Beet Cake

A slice of chocolate beet cake with cream cheese frosting

Really useful Equipment to Make this Recipe

The Absolute best Meals Processor

Being able to chop, knead, combine, and puree, this meals processor can lend a hand you with such a lot of other recipes. It additionally has dishwasher-safe portions.

Chocolate-Beet-Cake-Recipe on a cake stand

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Let me know what you concept!

Depart a score beneath within the feedback and let me know the way you really liked the recipe.

Beet cake is that yogi grasp of the chocolate cake global, balancing simple chocolate bliss, outrageous moisture, and a luscious gilding of cream-cheese frosting with mild texture and style.

It’s surprising, undeniably scrumptious, and my select for this yr’s highest Valentine’s Day dessert.

Incessantly Requested Questions

Can I Use Most effective All-Function Flour?

Sure, you’ll be able to switch the entire wheat pastry flour for all-purpose flour in case you favor.

May I Most sensible My Cake with a Chocolate Drizzle As an alternative?

Chocolate fans, you’ll be able to switch the cream cheese glaze on this recipe for a melted chocolate drizzle or chocolate glaze as a substitute.

Can I Make Chocolate Beet Cake into Cupcakes?

Whilst I haven’t attempted making this recipe into cupcakes myself, different readers have carried out so with good fortune. Bake the cupcakes at 350 levels F for roughly 18-20 mins. Remember to watch them sparsely in opposition to the top of baking time to keep away from overcooking.

For the Cake:

  • 3 medium beets, stems and tails got rid of
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 4 oz. unsweetened chocolate
  • 1/2 cup canola oil divided
  • 3 huge eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup undeniable non-fat Greek yogurt
  • 1 tablespoon vanilla extract

For the Cream Cheese Glaze:

  • 3 oz. lowered fats cream cheese (Neufchatel) softened
  • 3 tablespoons powdered sugar sifted, plus additional if wanted
  • 2 tablespoons milk plus additional if wanted
  • 1/4 teaspoon vanilla extract

  • Preheat the oven to 400 levels F.

  • Wash beets and position in a small roasting pan with 1/2 cup water. Quilt and bake for 45 mins to at least one hour, or till simply pierced with a fork. Dunk the beets in cool water, then the usage of your hands, slip off the peels. Coarsely chop, then switch to a blender or meals processor and puree. Measure out 2 cups and put aside.

  • Scale back the oven temperature to 375 levels F. Frivolously coat a 10-cup Bundt or tube pan with oil and mud with flour. In a big bowl, sift in combination the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Put aside.

  • In a double boiler or a small pan over low warmth, upload the chocolate and 1/4 cup of the oil. Warmth simply till the chocolate melts. Take away from the warmth and stir till smartly blended. Put aside.

  • In a big blending bowl, beat in combination the eggs and sugar till fluffy. Slowly upload the rest 1/4 cup oil, Greek yogurt, vanilla extract, the chocolate aggregate, and the two cups beet puree.

  • Gently upload the flour aggregate, stirring by means of hand simply till blended.

  • Pour the batter into the ready pan.

  • Bake for 45 mins, or till a toothpick inserted close to the middle comes out blank. Switch the pan to a cord rack to chill for half-hour. Run a skinny knife alongside the outer and internal edges of the pan and sparsely invert the cake onto the cord rack. Let it cool totally sooner than glazing.

  • For the glaze: Beat in combination the cream cheese and powdered sugar till clean and light-weight. Beat within the milk and vanilla extract. If desired, upload a little extra milk or powdered sugar as wanted to achieve your required glaze consistency. Drizzle over the cake, letting it run excessive and facets.

  • *SERVING SIZE NOTE: With a purpose to make a cake sized for 2, I halved the recipe and baked it for half-hour in a 5-cup Bundt pan.
  • TO STORE: Quilt and refrigerate leftover cake for as much as 4 days. 
  • TO FREEZE: Wrap the cake tightly with plastic wrap and freeze in an hermetic, freezer-safe garage container for as much as 3 months. Let thaw in a single day within the fridge sooner than reheating. 

Serving: 1(of 10)Energy: 458kcalCarbohydrates: 66gProtein: 8gFats: 20gSaturated Fats: 6gPolyunsaturated Fats: 4gMonounsaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 54mgPotassium: 362mgFiber: 4gSugar: 42gNutrition A: 142IUNutrition C: 2mgCalcium: 60mgIron: 4mg

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