Beet Cake

Beet cake might sound like sneaky health food, but it’s really all about deep flavor and a plush, tender crumb. Earthy, sweet cooked beets vanish into the batter, leaving behind moisture and a rich, reddish hue that peeks through the chocolate-brown crumb. Semisweet chocolate and dark brown sugar bring roasted, almost smoky undertones, while a dusting of confectioners’ sugar gives it just enough finish to feel complete. The texture hits that just-right spot between a snack cake and a special-occasion slice: sturdy enough to cut cleanly, yet soft enough to melt at first bite.

The method is straightforward but smart. Melting the chocolate with butter ensures a glossy base, while beating the eggs into creamed butter and sugar adds lift without fuss. The batter may look a little odd once the beet puree goes in, but don’t let that throw you. A quick stir with the dry ingredients pulls it all together. Once it’s in the oven, the aromas that fill the kitchen—chocolate, nuts and just a whisper of something earthy—is reason enough to make it again.

Beet Cake Ingredients

• Semisweet chocolate
• Butter
• Dark brown sugar
• Eggs
• Pureed cooked beets
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Confectioners’ sugar

Directions

Step 1: Melt the chocolate and butter

Preheat the oven to 375°F. In a microwave, melt the chocolate and 1/4 cup of the butter, then stir until they’re smooth. Let the mixture cool slightly.

Step 2: Cream the butter and sugar

Meanwhile, in a large bowl, cream the remaining butter and the brown sugar until they’re light and fluffy.

Step 3: Add the eggs

Add the eggs.

Beat the mixture until it’s homogeneous.

Step 4: Combine the chocolate mixture and beets

Add the chocolate mixture, beets and vanilla to a small bowl.

Whisk them to combine.

Beat this mixture into the creamed mixture. (They will appear separated when combined.)

Step 5: Add the dry ingredients

Combine the flour, baking soda and salt.

Gradually add them to the creamed mixture.

Whisk the mixture to combine.

Step 6: Bake the cake

Pour the batter into a greased and floured 10-inch fluted tube pan. Bake the cake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely. Before serving, dust the beet cake with confectioners’ sugar.

How to Store Beet Cake

Store your beet cake in a food storage container at room temperature for three to five days. Refrigeration isn’t recommended, since the cake will begin to dry out. For longer storage, you can freeze this cake—wrapped tightly and placed in a freezer-safe food storage container—for up to three months.

Beet Cake Tips

Can I use canned beets instead of fresh for this beet cake?

Yes, you can use canned beets for this chocolate cake with beets recipe—as long as they are plain and unsweetened. Drain them well and puree them until they’re smooth before measuring them.

Can I bake this chocolate beet cake recipe in a different type of pan?

The beet cake can be baked in a 13×9-inch pan or two 8-inch round pans instead of a tube pan. If you make that switch, you’ll want to grease and flour the pans, then start checking for doneness after about 30 to 35 minutes.

What goes well with this beet cake for dessert?

Beet cake pairs well with tangy dairy toppings like creme fraiche, sour cream, whipped cream or Greek yogurt to contrast the cake’s richness. Vanilla ice cream is also a nice addition.