Chocolate Beetroot Cake is a delicious and nutritious dessert that has gained popularity in recent years. This unique cake combines the rich and decadent flavor of chocolate with the natural sweetness and earthy undertones of fresh beetroots. It almost tastes like a brownie!
Not only does this cake taste delicious, but it also provides a range of health benefits thanks to the addition of beetroots. Keep reading to learn preparation steps, and cooking tips to help you create the perfect chocolate beetroot cake every time.
This cake made of beetroot and chocolate is absolutely delicious and makes a great dessert for any occasion. No matter what time of the year you make this beetroot cake, it will be a hit!
If you are looking for other dessert cake ideas, try these:
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You'll need the following ingredients to make a Chocolate beetroot cake:
- Cocoa powder dutch process preferred
- Baking powder
- Unsalted butter
- Vanilla extract
- Whipping Cream
See recipe card for quantities.
Preheat oven to 350°F (or 340°F if you are using a convection oven).
Butter and flour two round 8" cake pans.
Combine flour, salt, cocoa and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Add the butter and mix at low speed until well incorporated.
Combine egg and vanilla extract in one bowl. Mash, grate or chop ¾ cups of beets. Add the eggs and vanilla one at a time. Add in the beets. Mix well.
Add warm water to mixture and beet on low until you have added all the water. Mix on medium for another 2 minutes until well combined.
Divide the batter into two cake pans and bake for about 25 to 30 minutes or until a toothpick inserted in the middle comes out dry. Cool cakes completely and remove from pans.
See recipe card for frosting instructions.
HINT: The last thing you want is to spend time preparing and baking the cake only to have it stick to the bottom of the pans. So think ahead and line your baking pans. I used two 8" baking pans and greased and floured the sides. For the bottom of the pans I cut two pieces of parchment paper in the shape of a square as large as the pans.
I then folded the square in half and then in half again. You would then turn the pan over and rested the parchment paper against the bottom of the pan and traced and cut along the outline of the pan to create parchment paper in the shape of circles. I then trimmed it to fit inside the pan.
This beetroot cake is rich and decadent. Here are some modifications you may like:
- Skip the Icing - skip the icing and make this in a bundt pan
- White Cake - omit the cocoa and make a vanilla beetroot cake
- Boston Cream - use boston cream as a filling instead of a chocolate filled.
Use one of the best Italian Chocolate brands for this Chocolate Beet Cake.
Have another idea on how to make this cake different? Go ahead and try it. Let your creativity out!
Here's some ideas on how to how to make this beetroot cake suit a specific dietary need:
- Gluten Free Flour - use gluten free flour if you or someone you know has a gluten sensitivity
- Egg Substitute - use an egg substitute if you or someone you know has an egg sensitivity
- Sugar Free Substitute - use a sugar free sweetener if you or someone you know is watching their sugar intake
You will need two 8 or 9 inch cake pans. If you don't have two cake pans, you can use one and then cut the cake in half through the middle. A stand mixer, measuring cups and spoons will also come in handy for this beet and chocolate cake.
You can store this beet cake in the freezer and pop it out and finish assembling it when you are ready. Just wrap it in foil. You don't need to thaw it out to assemble and decorate it though. Once you are done assembling it, pop it in the fridge to finish thawing and then serve.
You can also freeze the finished cake and then defrost it in the fridge for 24 hours before serving.
Try to split the batter evenly between the two baking pans. Alternate pouring the batter between the two pans until all the batter is finished. Don't worry so much about being exact. You can use your eye to check how far up the pan the batter goes and then try to match the batter of liquid between both pans.
Beetroot is sometimes used in cakes because of it's ability to provide a natural red stain like coloring to foods similar to chemically made red dyes. Aside from the natural coloring, beetroot can provide a natural sweetness to desserts.
It is common for beetroot to be paired with chocolate because beetroot has a natural sweetness to it. However, the red in red velvet cake often comes from red food dye not beetroot.
Other Desserts You'll Fall in Love For
Are you hungry yet? Enough talk, let's get to the recipe details.
Chocolate Beetroot Cake
- 2 cups flour
- 1 cups sugar
- ⅔ cups cocoa powder dutch process preferred
- 1 tsp baking powder
- 1 tsp salt
- ¾ cups unsalted butter room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cups beets cooked, shredded or finely chopped
- 1 ¼ cups warm water tap water is fine
- ½ cup and 2 tbsp unsalted butter
- 1 cup sugar
- ¾ cups cocoa dutch process preferred
- ¾ cups heavy cream 35% cream
- 1 tsp vanilla extract
- ½ tsp salt
- Preheat oven to 350°F (or 340°F if you are using a convection oven). Butter and flour two round 8" cake pans.
- Combine flour, salt, cocoa and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Add the butter and mix at low speed until well incorporated.
- Combine egg and vanilla extract in one bowl. Mash, grate or chop ¾ cups of the cooked beets. Add the eggs and vanilla one at a time. Add in the beets. Mix well.
- Add warm water to mixture and beet on low until you have added all the water. Mix on medium for another 2 minutes until well combined.
- Divide the batter into two cake pans and bake for about 25 to 30 minutes or until a toothpick inserted in the middle comes out dry. Cool cakes completely and remove from pans.
- Melt butter in a saucepan. Add cocoa and sugar and mix using a whisk. Bring to a simmer.
- Add whipping cream and mix with a whisk. Allow mixture to return to a simmer. Continue to whisk for another 2 minutes while the mixture simmers lightly. Remove from heat add vanilla extract and salt. Let cool to room temperature. Cool in refrigerator for about 30 minutes so that you get a spreadable icing.
- Place a dollop of frosting on a cake board and place the first layer of cake down. Frost first layer of cake. Place second layer on top and spread frosting on top and down sides. Decorate as desired.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
Alisa Infanti says
What a great idea using beets in a chocolate cake. I can't wait to try this recipe!
Let me know how it turns out.
Melissa Carter says
Oh my gosh this looks so good! I can’t wait to try and make this recipe. I also love how you put the nutritional facts at the bottom, that is such a nice touch! You are a wonderful writer.
Thanks Melissa. Let me know how it turns out.
Louise O'Boyle says
This looks absolutely delicious!! Perfect for a special occasion xx
Let me know how it turns out.
Karletta Marie says
This looks delicious and healthy. My husband is on a low carb diet, I wonder if I tried swapping out the flour with almond meal if that would work?
I haven’t tried it with almond flour. Almond flour is more dense, you may need the add milk or more water.
Let me know how it turns out.