Best 7 Red Beet Chocolate Cake Recipes

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**Indulge in a Symphony of Sweetness: Red Beet Chocolate Cake and Its Enchanting Variations**

Prepare to embark on a culinary adventure that blends the unexpected with the delectable. Discover the Red Beet Chocolate Cake, a masterpiece that harmonizes the earthy allure of beets with the rich decadence of chocolate, resulting in a moist, velvety cake that tantalizes the taste buds. This article unveils not just one, but a symphony of recipes that revolve around this extraordinary cake, each offering a unique twist that caters to diverse preferences and dietary needs. From a classic rendition to gluten-free and vegan alternatives, these recipes ensure that everyone can relish the delightful union of beets and chocolate. Get ready to unveil the secrets behind this culinary masterpiece and explore the endless possibilities it holds.

Let's cook with our recipes!

AMAZING CHOCOLATE BEET CAKE



Amazing Chocolate Beet Cake image

No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!

Provided by Kat

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
1 ½ cups white sugar
3 eggs
½ cup olive oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
  • Blend beets and reserved liquid in a blender until smooth.
  • Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
  • Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g

RED BEET CHOCOLATE CAKE



Red Beet Chocolate Cake image

You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.

Provided by Rita1652

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 3/4 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
1 cup vegetable oil
1 -1 1/2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
2 ounces unsweetened chocolate (Melt and cool the 2 1-oz squares of baking chocolate.)
1 teaspoon vanilla extract
confectioners' sugar, sifted

Steps:

  • Preheat oven to 350.
  • Grease 13 x 9 x 2-inch baking pan.
  • Sift together the flour, baking soda and salt; set aside.
  • Combine sugar, eggs, and oil in a mixing bowl.
  • Beat with an electric mixer set at medium speed for 2 minutes.
  • Beat in the beets, cooled chocolate, and vanilla.
  • Gradually add dry ingredients, beating well after each addition.
  • Pour into prepared baking pan.
  • Bake for 25 minutes or until cake tests done.
  • Cool in pan on rack.
  • Cover and let stand overnight to improve flavor.
  • Sprinkle with confectioners' sugar.

THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!



The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)! image

A super moist chocolate cake made with beetroot.

Provided by adapted by Christina Conte

Time 40m

Number Of Ingredients 14

1/3 cup (75g) butter, at room temperature
4 cups (500 g) confectioner's sugar
1/4 cup (35 g) good quality unsweetened cocoa powder
1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
1 tsp vanilla
about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
1 tsp vanilla extract
1 1/2 cups (350 g) sugar
16 oz (500 g) oil (I used olive oil and avocado oil)
5 eggs
2 1/2 cups (340 g) all purpose flour
2 1/4 tsp baking soda
3/8 tsp salt
50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)

Steps:

  • Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
  • Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
  • In a large bowl, place the dry ingredients, then add the pureed mixture.
  • Beat with an electric or stand mixer on low speed until well combined.
  • Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
  • Remove from pans after a few minutes and allow to cool completely on racks.
  • Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
  • Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
  • Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Nutrition Facts : Calories 895 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 406 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 40 grams unsaturated fat

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.

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 19

1 cup grated peeled uncooked beets (about 2 medium)
2 teaspoons lemon juice
4 large eggs, room temperature
1-1/4 cups butter, melted
1/2 cup 2% milk
2 tablespoons honey
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Dash salt
Chopped walnuts, optional

Steps:

  • In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.

BEET RED VELVET CAKE



Beet Red Velvet Cake image

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
  • Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
  • In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
  • Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
  • Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
  • Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
  • To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram

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.

Tips:

  • Mise en place: Before you start baking, measure and prep all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
  • Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic ingredients.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The temperature of your oven will affect the texture of the cake. Be sure to preheat your oven to the correct temperature before baking the cake.
  • Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall. Wait until the cake is fully baked before opening the door.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This red beet chocolate cake is a delicious and unique dessert that is sure to impress your friends and family. The cake is moist and flavorful, with a rich chocolate flavor that is complemented by the earthy sweetness of the beets. The cream cheese frosting is light and fluffy, and it pairs perfectly with the cake. Whether you're a seasoned baker or a novice, this cake is sure to be a hit. So what are you waiting for? Give it a try today!

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