Beet Cake
Moist and flavorful beet cake with a hint of chocolate
- Preparing Time: 45 minutes
- Total Time: 1 hour and 45 minutes
- Served Person: 10
fall
bake
desserts
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- -- for the cake --
- 2 medium beets trimmed
- 1/2 tablespoon vegetable oil
- 3/4 cup unsalted butter softened, extra for the pan
- 2 cups unbleached flour extra for the pans
- 2/3 cup cocoa i use hershey's special dark
- 1 3/4 cup granulated sugar
- 1 1/4 cups water hot
- -- for the frosting --
- 10 tablespoons unsalted butter
- 3/4 cup cocoa i use hershey's special dark chocolate
- 3/4 cup heavy cream
- 1 teaspoon instant espresso powder
- Carbohydrate 78.2093146849663 g
- Cholesterol 164.269156296668 mg
- Fat 31.6446240496158 g
- Fiber 1.56190687436982 g
- Protein 6.55709609721742 g
- Saturated Fat 19.1395268960336 g
- Serving Size 1 1 Serving (215g)
- Sodium 6504.12690868507 mg
- Sugar 76.6474078105964 g
- Trans Fat 2.40414276066952 g
- Calories 615 calories
- Prepare the Beets: Preheat the oven to 375(F). Wrap beets drizzled with oil in foil. Roast about 1 hour or until tender. Cool completely. Peel and grate finely enough to yield 3/4 cup.
- Make the Cake: Preheat the oven to 350(F). Coat two 9-in round cake pans generously with softened butter. Line the pans with parchment and coat with butter and dust with flour, tapping out any excess. In a medium bowl sift flour, cocoa, soda and salt. Set out grated beets. Using a stand mixer fitted with paddle, beat butter and sugar on medium-low until fluffy, about 3 minutes. Beat in the eggs, one at a time. Mix in the beets and vanilla. Reduce speed to low and carefully add flour mixture; mix until fully incorporated. Add hot water and remaining flour, return to medium low and mix until smooth (2 minutes). Divide evenly, smooth tops. Bake, rotating halfway through, until toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes in their pans for 10 minutes, on a rack. Turn them out onto the racks and peel off the parchment. Let cakes cool completely.
- Make the Frosting: Melt butter in a 3 quart saucepan over medium heat. Add sugar and cocoa and mix until combined. Stir in the cream, espresso, vanilla, and salt. Bring to a simmer and cook, stirring constantly, until smooth. Pour into a bow and cool slightly. Refrigerate, stirring every 10 minutes until soft peaks form and frosting is completely cooled. About 1 hour.
- Assemble the Cake: Place one of the cakes on a plate and spread 1/2 cup frosting evenly over the top. Top with the second cake and frost with 1/2 cup frosting. Using the remaining frosting to ice the sides of the cake.
Step-by-step
I recently made a beet cake that was surprisingly moist and delicious. The cake had a dense and crumbly texture, and the flavor was rich and chocolatey with a hint of earthy beets.
The cake was easy to make, and it didn't require any special ingredients. I simply grated some beets and added them to the batter. The cake turned out perfectly, and it was a hit with my family and friends.
