Delicious Chocolate Beet Cake With Beet-vanilla Glaze Recipe

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Paragraph 4 content… For a smooth and creamy contrast, consider our chocolate mousse for beginners.

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Paragraph 10 content… You might also love our no-bake chocolate cheesecake for an easy dessert option.

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Chocolate Beet Cake With Beet-vanilla Glaze

This moist, subtly sweet chocolate cake gets a flavor and nutrition boost from shredded beets, creating a tender crumb and deep color. The glaze blends beet juice and vanilla for a pretty pink finish. It’s a delicious, unexpected treat that's perfect for any occasion.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 180 g all-purpose flour
• 40 g cocoa powder (unsweetened)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 200 g granulated sugar
• 50 g brown sugar (packed)
• 2 large eggs
• 120 ml neutral vegetable oil
• 200 g cooked, peeled beets (finely grated) About 2 medium beets.
• 2 teaspoons vanilla extract
• 120 ml buttermilk
• 120 ml hot espresso or strong coffee Enhances chocolate flavor.
• 2 tablespoons beet juice (from 1 medium beet)
• 100 g powdered sugar
• 1 teaspoon vanilla extract For glaze.

Equipment

• 1 9-inch round cake pan
• 2 mixing bowls
• 1 whisk
• 1 grater
• 1 saucepan
• 1 measuring cups and spoons
• 1 wire rack
• 1 spatula

Method

 

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, beat sugar, brown sugar, and eggs until combined. Mix in oil, grated beets, and vanilla extract.
4. Alternate adding flour mixture and buttermilk into the wet ingredients, beginning and ending with the flour. Stir each addition until just combined.
5. Pour in hot espresso or coffee and gently mix until smooth. Do not overmix.
6. Pour batter into prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
8. For the glaze, whisk together beet juice, powdered sugar, and vanilla until smooth and pourable. If too thick, add a few drops of beet juice; if too thin, add more powdered sugar.
9. Drizzle glaze over the cooled cake and let set for at least 10 minutes before slicing.

Notes

You can cook beets by roasting or boiling. Cool before peeling and grating.

Using coffee enhances the chocolate flavor; you can use hot water if preferred.

Store leftovers at room temperature in an airtight container for up to 3 days.