Chocolate Beet Cake

Every time I make this cake, I think of the scene from Steel Magnolias where they make the stag cake as an armadillo and it’s a deep, rusty red inside. This Chocolate Beet Cake is a dark chocolate with deep red undertones and is utterly delicious.

It’s also an easy way to give your picky kids a full serving of vegetables without them knowing it. Unsuspecting little victims of the secret that lies behind this beet cake. Sometimes I just do a dusting of powdered sugar, others a drizzle of powdered sugar glaze and sometimes my easy chocolate frosting.

You’ll be surprised to know that Beet Chocolate Cake isn’t the only recipe that hides a serving of vegetables from your consumers. There are multiple recipes out there that taste like your typical slice of cake, or muffins but there’s a unseen secret, vegetables!

You’ve heard of carrot cake, but what about zucchini bread, avocado brownies, black bean brownies or even spinach ice cream?

Hey don’t turn your nose up until you’ve given it a chance! Finally a way to enjoy any kind of dessert your heart desires without all the worries.

Why You’ll Love This Chocolate Beet Cake

A tender, decadent chocolate cake with hidden veggies inside- what’s not to love!

• Full serving of veggies – If you’ve got a picky eater, this cake hides the flavors of beets with decadent chocolate!
• No frosting needed – Being that Chocolate Beet Cake is so rich and moist, it really doesn’t require a thick frosting, but feel free to add some if you’d like.
• Pantry ingredients – Besides maybe the beets, I’d be willing to bet you have most of these ingredients already on hand.

Ingredients for Chocolate and Beet Cake

Besides the beets and maybe the unsweetened chocolate, you probably already have most of these chocolate beet cake ingredients on hand.

• Beets – I used canned, sliced beets. It’s much easier to make puréed beets from canned beets rather than cooking fresh ones. You won’t taste them! The chocolate covers up the beet flavor.
• Unsweetened chocolate bar – The key here is to get unsweetened chocolate. We add extra sugar to make sure it is sweet enough.
• Flour – All purpose flour is perfect here. It provides structure and stability to the cake, but no fancy flour needed.
• Baking soda – Baking soda helps us to achieve that light, fluffy texture that we all know and love in a cake.
• Fine sea salt – Adding a pinch of salt to baked goods really helps bring out the flavors, without making it salty.
• Sugar – Granulated white sugar is what we use here.. Although beets have some sugar content, we need to add a little more.
• Eggs – Always assume a recipe is calling for large eggs. Also, it’s bet to bake with room temperature eggs.
• Vegetable oil – Adding oil to cakes helps to ensure we have a tender and moist crumb. You can use any neutral oil.
• Vanilla – I like to use a good quality vanilla extract when baking. It helps to bring warmth to the cake.
• Powdered sugar – This is optional, but I love sifting some on top of a finished cake for both looks and added sweetness.

How to Make Chocolate Beet Cake

You are going to love how easy it is to make this chocolate cake made with beets.

1. Prepare oven and baking dish. Preheat the oven and baking dish with cooking spray or vegetable shortening.
2. Puree beets. Place the drained beets to a food processor. Pulse until they make a a mixture similar to applesauce.
3. Melt chocolate and combine with beets. In microwave, heat the chocolate until melted. Add to the food processor and pulse until combined with the beets. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl.
4. Combine wet ingredients. Add the sugar, eggs, oil and vanilla to beet and chocolate mixture. Blend until fully combined.
5. Sift dry ingredients into wet ingredients. Sift together the flour, baking soda and salt and add to the wet ingredients in increments. Do not stir too much or overmix.
6. Pour batter into baking dish. Evenly spread the cake batter into the bottom of the prepared cake pan. Bake until the cake passes the toothpick test.
7. Remove and allow to cool on wire rack. Directly before serving, garish with powdered sugar.

Variations

There are plenty of ways you can make this cake recipe your own. Here are a few ideas.

• Frosting – I like this cake as is, but you can certainly top with your favorite frosting. I would suggest a chocolate buttercream or vanilla buttercream.
• Topping – If you want to make this cake super decadent and bursting with chocolate flavor, try topping it with a chocolate ganache or a dusting of cocoa powder.
• Mix ins – Try adding chocolate chips, white chocolate chips or even peanut butter chips to the batter for a fun addition.

Storage and Freezing

How to Store Cake

You can store any leftover chocolate beet cake in an airtight container. It will stay in the refrigerator for up to four days before getting dry.

Can I Freeze Cake?

Yes you can! Do this the same way, in an airtight container. I also like to wrap it in plastic wrap first. It will last up to three months. Thaw at room temperature. Frosting doesn’t freeze as well, just FYI.

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Chocolate Beet Cake

4.86 from 7 votes

Red beet chocolate cake hides an entire serving of veggies inside a moist, rich chocolate cake!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 12

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Equipment

• Toothpicks
• Stand Mixer
• Sifter
• 9×13 Baking Dish
• Food Processor

Ingredients

• 30 ounces canned sliced beets , drained
• 4 ounces unsweetened chocolate bar
• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups sugar
• 3 large eggs room temperature
• 1 cup vegetable oil
• 1 teaspoon vanilla
• Powdered sugar for garnish
• Cooking spray or Vegetable Shortening

Instructions

• Preheat the oven to 350°F and lightly coat a 9×13 baking dish with cooking spray or vegetable shortening.
• Place the drained beets to a food processor. Pulse until they make a a mixture similar to applesauce.
• In microwave, heat the chocolate until melted. Add to the food processor and pulse until combined with the beets. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl.
• Add the sugar, eggs, oil and vanilla to beet and chocolate mixture. Blend until fully combined.
• Sift together the flour, baking soda and salt and add to the wet ingredients in 3 increments. Do not overmix.
• Evenly spread the cake batter into the bottom of the prepared baking dish. Bake for 25-30 minutes, or until the cake passes the toothpick test.
• Remove and allow to cool. Directly before serving, garish with powdered sugar.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 268 kcal, Carbohydrates: 46 g, Protein: 5 g, Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 40 mg, Sodium: 283 mg, Potassium: 244 mg, Fiber: 3 g, Sugar: 27 g, Vitamin A: 75 IU, Vitamin C: 2 mg, Calcium: 25 mg, Iron: 2.3 mg

Author: Chef Jessica Anne

Calories: 268

Course: Dessert

Cuisine: American

Keyword: beet cake

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