Beet Bundt Cake Recipes

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BEET CAKE



Beet Cake image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 10

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

Steps:

  • 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., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE BEET BUNDT CAKE



Chocolate Beet Bundt Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 14

Nonstick cooking spray
Cocoa powder, for dusting
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 ounces dark chocolate, coarsely chopped
4 eggs
2 cups pureed cooked beets
1 cup confectioners' sugar
2 tablespoons milk
2 teaspoons vanilla extract

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess.
  • In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
  • Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
  • For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.

BEET BUNDT CAKE



Beet Bundt Cake image

Provided by Colleen Patrick-Goudreau

Categories     Cake     Vegetable     Dessert     Bake     Vegetarian     Beet     Birthday     Vegan     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 16 servings

Number Of Ingredients 9

1/2 cup (120 ml) canola oil
1 1/2 cups (340 g) packed dark brown sugar
2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
1/2 cup (90 g) nondairy semisweet chocolate chips, melted
1 teaspoon (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons (9 g) baking powder (look for aluminum-free)
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
  • In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
  • In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
  • Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze for Chocolate Beet Cake
Candied Beet Chips for Chocolate Beet Cake, for garnish

Steps:

  • Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
  • Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
  • Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
  • Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

OLIVE OIL BUNDT CAKE WITH BEET SWIRL



Olive Oil Bundt Cake With Beet Swirl image

Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the beets beforehand concentrates their sweetness, and stacking thick layers of batter - one flavored with olive oil, the other with beets - creates bold swoops of red within the baked cake. Allow the cake to cool completely before slicing to avoid blurring the lines. Because of its lightly sweet notes, this cake is equally at home at breakfast or brunch, as a snack or dessert. To dress it up further, serve with lightly sweetened whipped cream or crème fraîche.

Provided by Jerrelle Guy

Categories     cakes, dessert

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/4 pounds/570 grams raw beets, trimmed, peeled and cut into bite-size pieces
1 1/2 cups/360 milliliters extra-virgin olive oil plus 2 tablespoons, and more for greasing
1 1/2 teaspoons kosher salt
3 1/2 cups/450 grams all-purpose flour, plus more for dusting
1 cup/240 milliliters whole milk
1 tablespoon lemon zest plus 1/2 cup/120 milliliters fresh lemon juice (from 3 or 4 lemons)
5 eggs, beaten
1 1/2 cups/300 grams granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
Confectioners' sugar, for dusting

Steps:

  • Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss the beets with the 2 tablespoons oil and 1/2 teaspoon salt until coated. Roast until fork-tender, tossing halfway through, 30 to 40 minutes. Let beets cool to room temperature.
  • Once cooled, transfer beets to a food processor and pulse until puréed, scraping down the sides of the bowl as needed. Transfer to a medium bowl. Lower the oven temperature to 325 degrees.
  • Grease the inside of a 10-inch Bundt pan with oil, dust with flour, then invert the pan over the sink and tap it gently to discard excess flour. Set aside. In another medium bowl, combine the milk, lemon zest and juice and let sit until curdled, 1 or 2 minutes. Whisk in the eggs, then whisk in the remaining 1 1/2 cups oil and set aside.
  • Sift the 3 1/2 cups flour with the granulated sugar, baking powder, baking soda and the remaining 1 teaspoon salt into a large bowl and whisk to blend. Make a well in the center and pour in the wet ingredients, continuing to whisk, beginning in the middle and moving outward, until just combined. Transfer 2 cups of the batter to the bowl with the cooled beet purée and gently fold it in until combined.
  • Pour about half of the plain batter into the base of the prepared Bundt pan. Next, pour half the beet batter on top, followed by half the remaining plain batter. Top with another layer of the remaining beet batter, then a final layer of the remaining plain batter. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  • Remove the cake from the oven, release it from the edges of the pan using a butter knife, and allow it to cool, 5 minutes. Carefully invert the cake onto a serving tray to cool completely. (The cake's swirls come out more clearly if you let the cake rest for a few hours, or ideally, overnight.) Dust with confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 29 grams, TransFat 0 grams

BEET AND CARROT CAKE



Beet and Carrot Cake image

I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!

Provided by Louise in Montreal

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

3/4 cup sunflower oil
1 1/2 cups sugar
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons hot water
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups raw carrots, finely shredded
1 cup raw beet, finely shredded ((See Note *)
1/2 cup chopped nuts
3 egg whites

Steps:

  • Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
  • Preheat oven at 350°F.
  • Butter a bundt cake pan or use Pam.
  • In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
  • In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
  • Incorporate to the first mix.
  • Add the raw carrots, the raw beets and the nuts and mix well.
  • With the electric mixer, whip the egg whites until they are fluffy.
  • Fold delicately into the cake preparation.
  • Pour into the greased cake pan.
  • Bake approximately 50 minutes.
  • Serve with my Cream Cheese and Applesauce Frosting.

Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5

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