This Dark Chocolate Beet Cake is incredibly moist and delicious and has absolutely no beet taste at all. It’s topped with an all-natural pink buttercream frosting and it’s one of my favorite cake combos! I promise you’ll love it.
- 2 medium beets
- 2 tablespoons water
- ¾ cup butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons vanilla
- 1 ¼ cups cold coffee (see notes)
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dark chocolate chips
- Sprinkles for decorating, optional
For the frosting:
- 1 cup softened butter
- 3 cups icing (powdered) sugar
- 1–2 tablespoons reserved beet juice
- 1 tablespoon vanilla
- 4–6 tablespoons cream or milk (non-dairy milk work here too)
- Turn the oven to 425 degrees. Butter and flour the insides of 2 – 8″ or 9″ cake pans.
- Peel and quarter the beets then put them in a small baking dish with the water and cover the dish tightly. Put the beets in the oven (you don’t need to wait for it to preheat) and let them bake for 25-30 minutes, or until they can be pierced with a fork. Remove the beets from the oven and turn the oven temp down to 350 degrees. Check to see how much liquid is in the pan and if there is less than two tablespoons add a little bit of water. Let the beets cool, covered. Once they are cool enough to handle, grate them with the small holes of a grater. Reserve the liquid left in the baking dish.
- While the beets are cooling, prepare the rest of the cake. In a large bowl, beat together the butter and sugars. Beat in the eggs and vanilla. Slowly beat in the cold coffee.
- In a second bowl, whisk together the flour, cocoa powder, sea salt, baking soda, and baking powder. Add this mixture to the liquids in 2 parts, beating well between each. Beat in the grated beets then stir in the chocolate chips.
- Pour the batter evenly between the prepared cake pans and bake in the oven for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cakes from the oven and let them cool for 10 minutes in the pans. Carefully invert the cakes onto a cooling rack and let them cool completely, which is at least 1 hour.
For the icing:
- In a large bowl, beat together the butter, powdered sugar and 1 tablespoon of the reserved beet juice. Add the vanilla and 4 tablespoons of cream or milk and beat the icing well. Add the remaining tablespoon of beet juice if you want more color and the remaining cream or milk if you would like a softer icing. (see notes for more about the icing)
To assemble the cake:
- Place 1 cake on a flat plate or cake stand and cover the top of it with a thick layer of icing, focusing on the edges. Top with the second cake and spread the remaining icing over the top. Add a few pretty sprinkles if you like.
*The cake you see in the pictures here has 1 ½ times the icing on it. Honestly though, it’s a bit overkill, and I wouldn’t recommend it unless you’re taking pictures and want them to turn out extra pretty, and this is coming from someone who loves icing.
*The coffee helps bring out the flavor of the chocolate. Don’t worry if you’re not a coffee fan. Once the cake is baked, you won’t taste it at all.