Best 9 Harvard Beet Cake Recipes

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**Indulge in a Symphony of Sweet and Earthy Flavors: Explore the Delights of Harvard Beet Cake and Its Accompanying Recipes**

Immerse yourself in a culinary journey like no other as we delve into the captivating world of Harvard beet cake, a delectable dessert that harmonizes the sweetness of beets with the richness of chocolate, enveloped in a blanket of velvety frosting. Our comprehensive guide not only unveils the secrets to crafting this extraordinary cake but also presents a treasure trove of complementary recipes that elevate your dessert experience to new heights. From the classic elegance of chocolate ganache to the tangy zest of lemon glaze, each recipe adds a unique layer of flavor and texture, transforming your taste buds into a symphony of delight. Prepare to embark on a culinary adventure that will leave you captivated from the first bite, as we unlock the secrets of Harvard beet cake and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

HARVARD BEET SPICE CAKE



Harvard Beet Spice Cake image

This old fashioned spice cake is unusual but very good. The additional of the beets keeps this cake moist. I like to serve this with Cool Whip or whipped cream. This recipe was in a couple of local church cookbooks and seems to have been a local favorite for a while backm in the 1960's.

Provided by Kathie Carr

Categories     Cakes

Time 55m

Number Of Ingredients 11

1 (15 1/2-ounce) jar harvard beets, undrained
1/2 c butter, softened
1 1/4 c sugar
2 large eggs
2 1/4 c all purpose flour
1 1/2 tsp ground allspice
1 tsp cinnamon
1/4 tsp ground cloves
4 tsp baking powder
1 c chopped walnuts
powdered sugar for garnish

Steps:

  • 1. Heat oven to 350 degrees. Butter and flour a 9-cup tube or Bundt pan very well. Set aside. Puree beets in blender or food processor until smooth: set aside. Cream butter in bowl of an electric standing mixer. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at time. In separate bowl, mix remaining dry ingredients. Add dry ingredients, alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into prepared pan; shake to level batter.
  • 2. Bake for 35 to 40 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake, if desired.

HARVARD BEET CAKE



Harvard Beet Cake image

A recipe from a friend in San Diego, Joyce with a real Texas accent. She asked me to try a slice of her "beet" cake and little did I know it is made with beets. My family loves it and none suspects the beets.

Provided by Esther Pearson

Categories     Cakes

Time 2h15m

Number Of Ingredients 12

1/2 c oil
3 eggs
2 c sugar
2 tsp vanilla
1 can(s) beets, finely chopped
1/2 c cottage cheese
1 c crushed pineapple
1/2 c coconut
1 c walnut pieces
1 tsp salt
2 1/2 c flour
2 tsp each - cinnamon and soda

Steps:

  • 1. Blend oil, eggs and sugar. Beat well or stir well
  • 2. Sift dry ingredients: flour,salt, baking soda, cinnamon. Add to 1st mixture. Then add rest of ingredients. Stir well.
  • 3. Grease & flour 9 x 13 inch pan. I use parchment paper. Bake 350 degrees 45 to 50 minutes. Cool and frost with Cream Cheese Frosting.
  • 4. Cream Cheese frosting: 3/4 cup or 6 oz. cream cheese 3/4 cup butter, softened 1 tsp vanilla 2 cups powdered sugar. Beat all together and spread on cooled cake.

HARVARD BEETS



Harvard Beets image

If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

Provided by Shearyah Hawkins

Categories     Side Dish     Vegetables

Time 15m

Yield 3

Number Of Ingredients 5

1 (16 ounce) can beets
½ cup white vinegar
¾ cup white sugar
1 tablespoon cornstarch
salt to taste

Steps:

  • Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 53.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 50.5 g

QUICK HARVARD BEETS



Quick Harvard Beets image

We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter

Steps:

  • In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.

BEET CAKE



Beet Cake image

I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 10

4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

GRANDMA'S HARVARD BEETS



Grandma's Harvard Beets image

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g

HARVARD BEETS



Harvard Beets image

Categories     Vegetable     Quick & Easy     Vinegar     Spring     Parade

Yield Makes 8 servings

Number Of Ingredients 6

3 pounds fresh beets, trimmed
2/3 cup sugar
4 teaspoons cornstarch
1/2 cup cider vinegar
2 tablespoons unsalted butter
Salt, to taste

Steps:

  • 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
  • 2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
  • 3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
  • 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze for Chocolate Beet Cake
Candied Beet Chips for Chocolate Beet Cake, for garnish

Steps:

  • Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
  • Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
  • Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
  • Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!



Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.

Provided by MizzNezz

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts

Steps:

  • Heat oven to 350 °, grease and flour 13x9 baking pan.
  • Beat eggs, sugar and oil until light and fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add to egg mixture and mix well.
  • Add vanilla, beets and walnuts.
  • Beat for 1 minute on medium speed.
  • Pour into pan, bake for 45 minutes, or until a pick comes out clean.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
  • Properly Measure Ingredients: Use measuring cups and spoons to accurately measure your ingredients. This will ensure that your cake turns out perfectly.
  • Cream Butter and Sugar Thoroughly: This step is essential for creating a smooth and fluffy cake batter. Cream the butter and sugar together until they are light and creamy.
  • Gradually Add Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Do Not Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Use Fresh Baking Powder and Baking Soda: Old baking powder and baking soda can lose their potency, resulting in a flat cake. Make sure to use fresh ingredients for the best results.
  • Preheat the Oven: Always preheat the oven to the desired temperature before baking the cake. This will help ensure that the cake bakes evenly.
  • Cool the Cake Completely Before Frosting: Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and sliding off the cake.

Conclusion:

Harvard beet cake is a unique and delicious dessert that is perfect for any occasion. With its moist, tender crumb, vibrant red color, and sweet-tart flavor, this cake is sure to impress your friends and family. By following the tips and recipe provided in this article, you can easily create a stunning Harvard beet cake that everyone will love. So, preheat your oven and get ready to bake this amazing cake today!

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