How to Make Chocolate Beet Cake: A Moist and Delicious Surprise

Chocolate cake is a classic, but have you ever tried it with a secret ingredient that adds moisture, sweetness, and a gorgeous hue? Get ready to fall in love with chocolate beet cake! This recipe combines the rich flavors of chocolate and the earthy sweetness of beets for a truly decadent dessert that will impress your family and friends. You won’t even taste the beets, we promise!

Why You’ll Love This Recipe

This chocolate beet cake is:

• Incredibly moist and flavorful: The beets add a natural sweetness and moisture that keeps the cake from drying out.
• Surprisingly delicious: Don’t let the beets scare you! They blend seamlessly into the chocolate flavor, adding a subtle earthiness that complements the cocoa.
• Easy to make: With simple ingredients and straightforward instructions, you’ll be amazed at how effortless it is to create this stunning dessert.

Ingredients You’ll Need

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup (60g) unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups (300g) granulated sugar
• 3/4 cup (170g) vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk
• 1 cup (200g) cooked and pureed beets

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1/2 cup (60g) unsweetened cocoa powder
• 1/4 cup (60ml) milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Equipment You’ll Need

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Let’s Get Baking!

Making the Chocolate Beet Cake:

1. Preheat and prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.

2. Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. Cream sugar and oil: In a separate bowl, cream together the sugar and oil until light and fluffy.

4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

5. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined, scraping down the sides of the bowl as needed.

6. Incorporate the beets: Gently fold in the pureed beets until evenly distributed throughout the batter.

7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Chocolate Frosting:

1. Cream butter and sugar: In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar, beating until well combined.

2. Add cocoa powder and milk: Beat in the cocoa powder, milk, vanilla extract, and salt until the frosting is smooth and creamy. Add more milk, 1 tablespoon at a time, if necessary to reach your desired consistency.

Assembling the Cake:

1. Level the cakes: Once the cakes are completely cool, use a serrated knife to level off any domed tops for even layering.

2. Frost: Place one cake layer on a serving plate and top with half of the chocolate frosting. Spread evenly. Top with the second cake layer and frost the entire cake with the remaining frosting.

3. Decorate: Get creative and decorate as you like! You can sprinkle with chocolate shavings, chopped nuts, or fresh berries.

FAQs About Chocolate Beet Cake

Q: Can you taste the beets in the cake?
A: Not at all! The beets add moisture and a subtle sweetness, but their flavor is completely masked by the chocolate.

Q: Can I use a different type of frosting?
A: Absolutely! While this chocolate frosting pairs perfectly, feel free to use your favorite cream cheese frosting, chocolate ganache, or even a simple dusting of powdered sugar.

Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before frosting.

Expert Tips

• “Roasting the beets instead of boiling them will intensify their sweetness and create a richer flavor in the cake.” – Chef Emily Carter

• “For a more intense chocolate flavor, use Dutch-processed cocoa powder.” – Pastry Chef Mark Williams

Enjoy!

This chocolate beet cake is a delightful surprise that is sure to become a new favorite. It’s moist, decadent, and perfect for any occasion.