Chocolate Beet Cake is surprisingly delicious, even for those skeptical about using vegetables in dessert. The beets melt into the batter, leaving behind a tender texture and a hint of natural sweetness. This cake is rich, not too sweet, and full of flavor—plus, it’s a great way to sneak in some extra nutrients. Whether you’re baking for a special occasion or just want something different, this cake is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked and pureed beets
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted coconut oil
Vanilla extract
Optional: brewed coffee or espresso (enhances the chocolate flavor)
Optional toppings: chocolate ganache, powdered sugar, or whipped cream
Direction
Preheat your oven to 350°F and grease a 9-inch round cake pan or line with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the eggs, granulated sugar, and brown sugar until combined.
Add the oil, vanilla, and beet puree to the egg mixture and stir until smooth. Add coffee if using.
Gradually mix the dry ingredients into the wet mixture until fully combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Top as desired with ganache, powdered sugar, or frosting.
Servings and timing
This recipe makes one 9-inch cake, serving approximately 8–10 people. Prep time: 20 minutes Cook time: 40–45 minutes Total time: 1 hour to 1 hour 5 minutes
Variations
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Vegan: Replace eggs with flax eggs and use dairy-free chocolate and plant-based milk or coffee.
Layer cake: Double the recipe and stack two layers with frosting or ganache between.
Spiced version: Add cinnamon, nutmeg, or a touch of ginger for a warm flavor boost.
Mini cakes: Bake in muffin tins for individual servings (adjust baking time to 20–25 minutes).
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving. Reheat individual slices in the microwave for about 15 seconds to restore moisture.
FAQs
Does the cake taste like beets?
No. The beets add moisture and natural sweetness but their flavor is subtle. Most people won’t detect them at all.
Can I use canned beets?
Yes, just be sure they are plain, unsweetened, and drained well before pureeing.
How do I cook beets for this cake?
Boil or roast whole beets until tender, then peel and puree them in a food processor or blender until smooth.
Can I make this into cupcakes?
Yes, divide the batter into a lined muffin tin and bake for 18–22 minutes. Check for doneness with a toothpick.
What kind of frosting pairs well with this cake?
Chocolate ganache, cream cheese frosting, or even a light dusting of powdered sugar all complement the flavors nicely.
Is this cake healthy?
It’s still a dessert, but the beets add fiber, vitamins, and reduce the need for excess fat. It’s a more nutritious option than a standard chocolate cake.
Can I add chocolate chips?
Absolutely. Fold in a handful of chocolate chips or chunks before baking for extra richness.
Will the batter be red?
The beet color fades during baking, but it may give the batter a reddish tint. The final cake is usually deep brown.
Can I use beet juice instead of puree?
No, you need the body and texture of the puree to help build the cake’s structure and moisture.
Can I make it ahead of time?
Yes, this cake stays moist for several days and actually tastes better the next day after the flavors settle.
Conclusion
Chocolate Beet Cake is a delicious and inventive take on classic chocolate cake, bringing rich flavor and amazing texture thanks to the secret ingredient: beets. It’s perfect for curious bakers, veggie lovers, or anyone wanting a moist, chocolaty dessert that’s a little outside the box. Whether dressed up with ganache or kept simple, this cake is always a hit.
Chocolate Beet Cake is a moist, rich, and tender chocolate cake enhanced with pureed beets for added moisture and subtle sweetness. The beets melt into the batter, creating a luscious texture and deep flavor without tasting like vegetables—perfect for chocolate lovers looking for a unique twist.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:1 9-inch cake (serves 8–10)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup cooked and pureed beets (about 2 medium beets)
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the eggs with the granulated and brown sugars until well combined.
Add the oil, vanilla extract, pureed beets, and coffee (if using) to the egg mixture. Stir until smooth.
Gradually fold in the dry ingredients until the batter is fully combined and smooth.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Top with ganache, powdered sugar, or whipped cream as desired before serving.
Notes
Beets add moisture and natural sweetness without a strong beet flavor.Use canned beets if needed, but ensure they’re plain and well-drained.Add chocolate chips for extra richness before baking.To make vegan, use flax eggs and plant-based chocolate/toppings.This cake improves in flavor the next day—great for make-ahead desserts.
