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Chocolate Beet Cake

2 reviews
Total Time
Prep: 20 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Peggy Van Arsdale

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

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Test Kitchen Approved

Chocolate Beet Cake

2 reviews
Prep Time 20 min
Cook Time 35 min
Yield 15 servings

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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

1 piece: 509 calories, 21g fat (12g saturated fat), 110mg cholesterol, 534mg sodium, 78g carbohydrate (58g sugars, 1g fiber), 5g protein.

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