Chocolate-Beet Cake with
Whipped Cream Cheese Frosting

When I made this for my daughter’s ninth birthday, she was afraid her friends would laugh at a cake made with vegetables. But after one bite of the dark, rich chocolate treat, every guest was sold on the idea. Always make this cake a day ahead, since the flavor and color need time to develop.


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1 1/4 cups roasted or canned beets, drained and pureed *
4 ounces bittersweet chocolate, melted and cooled**
2 teaspoons vanilla
4 eggs
1 cup vegetable oil
1/2 cup Dutch-processed cocoa***
2 cups sugar
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 recipe Whipped Cream Cheese Frosting
* This equals 1 15-ounce can of drained beets.** Supermarket chocolate works well in this cake. Save the expensive brands for another project.*** Do not use hot chocolate mix or other sweetened powders.

Pre-heat oven to 350-degrees

Prepare 2 9-inch cake pans.

  1. Pour the beets, chocolate, and vanilla into the bowl of your electric mixer and blend smooth.
  2. Add one egg at a time and mix well.
  3. Slowly pour in the oil and mix until incorporated.
  4. Sift the cocoa, sugar, flour, baking soda and salt into a spacious mixing bowl. Gradually add the dry mixture to the batter, beating on low speed. Increase speed to medium and beat for two minutes.
  5. Divide the batter evenly between the two pans bake on the middle rack of the oven for 40–45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  6. Remove the cakes from the oven and let them cool completely in their pans. Unmold onto cake racks.
  7. Frost with the Whipped Cream Cheese Frosting and refrigerate overnight before serving.



Preparation Time: 
60 minutes plus overnight downtime.