Polish Beet Cake Recipe
Polish Beet Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I MAKE this cake a lot because everyone loves it. It’s a hit for all occasions. The secret is not to tell anyone it’s a beet cake. The beet flavor doesn’t take over but makes the cake nice and moist. --Patricia Skalitzky, Oxford, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1 can (15 ounces) diced beets, drained
  • 1 cup canola oil
  • 3 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup warm milk (110° to 115°)
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup sugar
  • 3/4 teaspoon vanilla extract

Directions

In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers. Yield: 12 servings.
Originally published as Polish Beet Cake in Reminisce August/September 2007, p49

Nutritional Facts

1 slice: 571 calories, 36g fat (13g saturated fat), 95mg cholesterol, 448mg sodium, 59g carbohydrate (43g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups sugar
  • 1 can (15 ounces) diced beets, drained
  • 1 cup canola oil
  • 3 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup warm milk (110° to 115°)
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup sugar
  • 3/4 teaspoon vanilla extract
  1. In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers. Yield: 12 servings.
Originally published as Polish Beet Cake in Reminisce August/September 2007, p49

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