Beet Cake Recipe
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Beet Cake Recipe

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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.
TOTAL TIME: Prep: 15 min. + cooling Bake: 45 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 45 min. + cooling
MAKES: 16-20 servings


  • 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

Nutritional Facts

1 slice: 211 calories, 10g fat (6g saturated fat), 56mg cholesterol, 294mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.


  1. 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.
  2. In a small bowl, combine the chocolate mixture, beets and vanilla.
  3. Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
  4. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted near 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. Yield: 16-20 servings.
Originally published as Beet Bundt Cake in Country August/September 1997, p51

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foodie123456789 User ID: 8877524 249327
Reviewed Jun. 11, 2016

"I added orange zest into it and it tasted great! Very moist and yummy. No one noticed the beets"

alfoa User ID: 2078080 219359
Reviewed Jan. 31, 2015

"Surprisingly good, fluffy and moist. There is a faint beet taste, which I wasn't expecting. I was thinking it was more like desserts that use zucchini which adds moisture but not the vegetable flavor. It served it's purpose to get rid of extra beets I had."

crankyankee User ID: 7233510 45680
Reviewed Sep. 21, 2013

"really good"

the4rascals User ID: 6786567 75982
Reviewed Jul. 22, 2012

"Great way to use extra beets! Delicious, moist cake, not too much beet flavor while eating, but there is a beet aftertaste."

skoeper User ID: 2733641 23210
Reviewed Feb. 23, 2012

"I'm curious if canned/jarred beets would work just as well??"

Sierramomma User ID: 5841597 48604
Reviewed Aug. 11, 2011

"Even my kids happily eat beets when prepared this way! Very moist and delicious."

jsonnett2 User ID: 2658884 19037
Reviewed Jul. 18, 2010

"This cake exceeded all of my expectations. I am not a fan of beets, but we receive several from our co-op every week. I tried this cake and couldn't taste the beets in it. Even my husband, a chocoholic, loved it!"

His4life User ID: 2407535 43055
Reviewed Jun. 30, 2010

"I'm curious as to why there are strawberries, not beets, in the picture? :)"

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