Sweet Beetroot Cake

Name: Sweet Beetroot Cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8
Ingredients: Sugar 1 cup; Type 00 flour 2.1 cups; Precooked beets 0.9 lb; Dark chocolate 4.5 oz; Corn oil 1 cup; Eggs 3; Baking powder 3 tsp; Vanilla bean 1

it es br de fr

604

Calories per serving

Vegetarian

Energy Kcal 604
Carbohydrates g 61.5
of which sugars g 36.6
Protein g 7.9
Fats g 36.3
of which saturated fat g 8.3
Fiber g 2.5
Cholesterol mg 77
Sodium mg 74

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 5 min
Serving: 8
Cost: Low

PRESENTATION

You know, sweet beetroot cake often surprises people when they try it for the first time. In English-speaking countries, it’s become a classic treat. I mean, beetroot is usually in salads or savory dishes, right? But here's the thing: a beetroot cake blends so well—making it moist with a fun purple hue. Pretty cool. The earthy flavor you’d expect? It just vanishes, replaced by a soft, delicate sweetness and this deep chocolate vibe. Seriously good. Some folks even call it a chocolate beetroot cake since the chocolate part stands out big time, but the real kicker is how the velvety beetroot sneaks in, adding a surprise that catches everyone off guard—like, in the best way.

People used to beetroot in soup or maybe fresh beetroot pasta are often skeptical, but once they taste it, they get why it’s a fave. Plus, many bakers put their own spin on this sweet beetroot cake recipe. Some call it a healthy beetroot cake since it adds color and moisture without being heavy. And you know, the look of surprise when you tell someone there’s beetroot in their dessert is priceless. Then comes the smile when they realize just how tender and sweet it really is. Across England and beyond, sharing a slice with tea is a thing, and adding cream cheese frosting? Which is great.

The beetroot cake recipe is perfect for celebrations, or even when you just want something different. Stands out from your average chocolate cake, for sure. It’s easy to see why this has become such a favorite—with its bright color, moist crumb, and flavors that keep you coming back. It shows how versatile beetroot can be—sweet, tangy, and really, really unexpected in a cake. But honestly, it's super tasty once you try it. Whether it’s a birthday, a casual afternoon, or any special occasion, this cake is sure to impress. Really good taste, no question.

How to prepare Sweet Beetroot Cake

To prepare the sweet beetroot cake, start by removing the outer skin of the already cooked beets 1 and cutting them into cubes 2. Then transfer them to the immersion blender cup 3,

add a drizzle of oil (about 2 tbsps, taken from the total amount required for the recipe) 4 and blend into a cream 5. Set aside the beetroot cream, and move on to the chocolate: coarsely chop it 6

and melt it in a double boiler 7. Once completely melted 8, set it aside and let it cool. Meanwhile, focus on the batter. Place the sugar and room temperature eggs into the bowl of a stand mixer (or you can use an electric beater) 9,

add the seeds of a vanilla pod 10 and start whisking. Work the mixture for 10 minutes until it becomes frothy; then add the oil 11 and continue working. Sift the flour with the baking powder 12

and gradually add them to the mixer 13. Lastly, slowly add the now-cooled chocolate 14 and continue mixing for a few more minutes to ensure it blends perfectly. Now take the beetroot cream and add it to the mixture 15

gently mixing with a spatula until incorporated 16. Pour the batter into a 9.5-inch cake pan that has been previously greased and lined with parchment paper 17. Bake in a preheated static oven at 338°F for 65 minutes (or at 302°F for 55 minutes if using a fan oven) and before removing, do the toothpick test to check for doneness. Remove the cake, let it cool slightly, then turn it out and let it cool completely 18. If desired, before serving your sweet beetroot cake, you can dust the top with powdered sugar.