Beet Cake

Name: Beet Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup cooked and pureed beets (about 2 medium beets); 2 large eggs (room temperature); 1/2 cup vegetable oil; 1 teaspoon vanilla extract

65 min 10 slices Medium

All Recipes

Beet Cake

A moist and vibrant beet cake that offers a unique twist on a classic dessert, perfect for any occasion.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Beet cake is a delightful and unexpected way to incorporate vegetables into your desserts. With its vibrant colour and moist texture, it surprises the palate with its subtle sweetness and earthiness. This cake is perfect for those looking to experiment with unique ingredients or to add a splash of colour to their dessert table. Whether you're a beet lover or just curious, this cake is sure to be a conversation starter.

Ingredients

Servings

Cake

Instructions

Prepare the beets

Preheat your oven to 350°F (175°C). Cook two medium beets until tender. Allow them to cool, peel, and puree until smooth.

Pro tip: Boil or roast the beets depending on your preference for flavour intensity.

Mix dry ingredients

In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Whisk together until well mixed.

Combine wet ingredients

In another bowl, beat the eggs, then add the pureed beets, oil, and vanilla extract. Mix until fully combined.

Pro tip: Ensure the beet puree is smooth for a consistent cake texture.

Combine wet and dry ingredients

Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix.

Pro tip: Overmixing can lead to a denser cake.

Pour into pan

Grease a 9-inch (23 cm) round cake pan. Pour the batter into the prepared pan and smooth the top.

Pro tip: Use parchment paper at the bottom of the pan for easy removal.

Bake the cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake at 40 minutes to avoid overbaking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling completely ensures the frosting won't melt.

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Tips & Tricks

<ul><li>Use fresh beets for a deeper flavour and colour.</li><li>Consider wearing gloves to prevent beet juice from staining your hands.</li><li>Let the cake cool completely before frosting for best results.</li><li>The cake can be made a day in advance for convenience.</li></ul>

Serving Suggestions

Serve your beet cake with a simple cream cheese frosting or a dusting of powdered sugar to enhance its natural sweetness. Pair it with a hot cup of tea or coffee for an afternoon treat. This cake keeps well in an airtight container at room temperature for up to three days. You can also freeze it for longer storage, making it a convenient make-ahead dessert for gatherings.