Best Grandmas Chocolate Beet Cake Recipes

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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.

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

CHOCOLATE BEET CAKE WITH CINNAMON-CREAM CHEESE FROSTING



Chocolate Beet Cake with Cinnamon-Cream Cheese Frosting image

Although this cake contains a full cup of roasted beet puree, you'd never guess it's there. Besides making the cake supremely moist, the beets add a deep, rich flavor that sets it apart from other chocolate cakes. Because it's so moist, you can make the layers a day or two ahead of time. Wrap them well and store at room temperature.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 23

2 medium beets, scrubbed, tops trimmed to about 1 inch (about 7 ounces each)
3/4 cup vegetable oil, plus more for drizzling
Unsalted butter, at room temperature, for the cake pans
2 cups all-purpose flour, plus more for the cake pans
1 cup unsweetened Dutch-process cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup sour cream
1/3 cup water
2 large eggs
1 cup granulated sugar
3/4 cups packed dark or light brown sugar
1 pound cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
Baked Beet Chips, recipe follows
1 medium beet, scrubbed
1 teaspoon vegetable oil or other neutral oil
1 tablespoon granulated sugar

Steps:

  • For the cake: Preheat the oven to 400 degrees F. Set each beet on a square of foil and drizzle lightly with vegetable oil. Seal the edges to wrap each beet and roast until tender when pierced with a knife, 40 to 45 minutes. Carefully unwrap and let rest until cool enough to handle.
  • Peel the beets while they are still warm and cut into chunks. Add to a food processor and puree until smooth. Let cool completely. You should have 1 cup beet puree. (Save any extra puree for another use.)
  • Lower the oven temperature to 350 degrees F. Butter and flour two 8-inch cake pans and line the bottoms with parchment.
  • Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
  • Whisk together the beet puree, 3/4 cup vegetable oil, sour cream, water and eggs in a large bowl until combined. Whisk in the granulated sugar and brown sugar until smooth. Add the dry ingredients to the wet ingredients and fold to combine. Do not overmix.
  • Divide the batter evenly between the two prepared pans. Bake until the cake tops spring back when pressed gently and a tester inserted in the center comes out with just a few moist crumbs, 28 to 30 minutes. Transfer the pans to a rack to cool for 15 minutes. Turn the cakes out onto the racks and let cool completely. Remove the parchment.
  • For the frosting: Beat the cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the confectioners' sugar, cinnamon, vanilla and salt and and beat on low until combined. Increase the speed to medium high and beat until very smooth and light, about 2 minutes.
  • Transfer one cake layer to a serving plate. Spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting (about 1 1/2 cups) over the entire cake to create a crumb coat. Refrigerate until the frosting is cold and firm, about 20 minutes.
  • Transfer about 1 cup frosting to a pastry bag fitted with a star tip. Frost the entire cake with the remaining frosting in the bowl. Pipe rosettes on the top of the cake and garnish with baked beet chips. Chill 30 minutes to set the frosting before serving. Transfer the cake to a serving platter and pipe smaller rosettes of the remaining frosting around the base.
  • Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Trim one end of the beet so it can sit flat on your mandoline (it is not necessary to peel it). Thinly slice the beet about 1/16 inch thick.
  • Separate the slices and put in a medium bowl. Drizzle with the oil and toss well to lightly coat each slice. Sprinkle with the sugar and toss to distribute.
  • Arrange the slices in a single layer without touching on the prepared baking sheet. Bake, rotating the tray halfway through, until the chips are browned on the edges and crisp almost to the center, 25 to 30 minutes. (It's ok if the very center is still a bit pliable, they will continue to crisp as they cool.)
  • Let the beet chips cool slightly on the baking sheet, then remove to a cooling rack to completely crisp up.

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

This is a moist, rich, dense chocolate cake with an earthy flavor. People are surprised to learn that there are beets in it!

Provided by Jennifer

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

3 medium beets
1 cup butter
4 (1 ounce) squares unsweetened chocolate
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 tablespoon baking soda
2 teaspoons salt
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips

Steps:

  • Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
  • Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.
  • Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.
  • Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.
  • Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 55 g, Cholesterol 87.2 mg, Fat 25.5 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 830.3 mg, Sugar 26.7 g

"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.

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.

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.

DARK CHOCOLATE BEET CAKE



Dark Chocolate Beet Cake image

This is a great option for sneaking veggies into a dessert no chocolate lover can resist!

Provided by Crystal Leatherman

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 8

1 (15 ounce) can sliced beets, drained
2 large eggs
2 ¼ cups all-purpose flour
2 cups white sugar
½ cup unsweetened dark cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup salted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan.
  • Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more.
  • Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 55.9 g, Cholesterol 51.3 mg, Fat 9.3 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 203 mg, Sugar 35.4 g

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