Chocolate Beetroot Cake with Cream Cheese Frosting
Indulge in the earthy sweetness of a Chocolate Beetroot Cake with Cream Cheese Frosting—a decadent dessert that perfectly balances rich chocolate flavor with the natural moisture and subtle sweetness of beetroot. This unique recipe features a velvety crumb, achieved with the addition of pureed cooked beetroot and buttermilk, making every bite irresistibly tender. Topped with a luscious and tangy cream cheese frosting, this cake is not only visually stunning but also packed with flavor. Ideal for special occasions or an elevated everyday treat, this cake combines wholesome ingredients with indulgent results. Whether you're curious about incorporating vegetables into your baking or simply craving a refined twist on chocolate cake, this recipe is sure to impress family and friends. Serve it with a drizzle of chocolate syrup or fresh berries to take it to the next level!
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Recipe Information
Ingredients
- 250 grams beetroot (cooked and pureed)
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 50 grams brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 large eggs
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 120 ml buttermilk
- 225 grams cream cheese (softened)
- 115 grams unsalted butter (softened)
- 250 grams powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the vegetable oil, vanilla extract, and buttermilk. Mix well.
Fold the beetroot puree into the wet ingredients until fully incorporated.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Add the powdered sugar, one cup at a time, and continue beating until fluffy. Mix in the vanilla extract.
Once the cakes are completely cool, spread a generous layer of frosting over the top of one cake layer. Place the second layer on top and spread frosting over the top and sides.
Decorate as desired and serve. Store any leftovers in the refrigerator in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.9 g | 392% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 731.9 g | 266% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 528.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 648 mg | 50% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
