Go Back

Chocolate Beet Cake with Beet-Vanilla Glaze

This Chocolate Beet Cake is a rich and moist dessert that combines the earthy flavor of beets with chocolate, topped with a sweet and vibrant Beet-Vanilla Glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 9-inch round cake pan
  • 1 parchment paper
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 small saucepan

Ingredients
  

  • 1 cup cooked and pureed beets About 2 medium-sized beets.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 tablespoons cooked beet puree
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk Adjust for desired consistency.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, and line the bottom with parchment paper for easier removal.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until thoroughly mixed.
  • In another bowl, whisk together the cooked beet puree, vegetable oil, eggs, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  • Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert the cake onto a cooling rack and let it cool completely.
  • For the Beet-Vanilla Glaze, combine the powdered sugar, cooked beet puree, vanilla extract, and milk in a small saucepan. Heat gently while whisking until smooth. Adjust the milk to reach a pourable consistency.
  • Once the cake is completely cool, drizzle the Beet-Vanilla Glaze over the cake.

Notes

To cook beets, wrap them in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes until tender. Allow to cool, peel, and puree.
This cake can also be made a day in advance and stored in an airtight container at room temperature.
Pair this cake with a scoop of vanilla ice cream for added sweetness and contrast.