Beet Cake With Cream Cheese Frosting Recipes

RUSTIC BEET CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees
• Grease and flour a standard loaf pan
• Remove cream cheese from refrigerator to soften at room temperature
• Mix all dry ingredients together
• Whisk together all wet ingredients in separate bowl until well combined
• Fold dry ingredients into wet mixing with a spatula or wooden spoon until just mixed (be careful not to over mix)
• Pour batter into prepared pan
• Bake for 40 - 50 minutes (until a toothpick inserted comes out clean)
• Allow to cool for 10 minutes
• Run a knife along the edge of the pan to help separate from the pan
• Turn the cake out onto a cooling rack.
• Whisk together sugar and cream cheese
• Slowly add in milk and extracts and whisk until smooth
• Apply the Icing to the top of the cooled cake

MOIST CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Roast the beets ahead of time: Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F. Wrap beets individually in foil. Place on a baking sheet and roast until beets are tender when pierced with a knife, about 1 to 1 1/2 hours. Open the foil and allow beets to cool completely. Peel when cool. Grate the roasted beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
• Reduce the oven temperature to 350 degrees F. Generously butter two 8 or 9-inch round baking pans. Trace parchment paper to fit bottom of the cake pans. Press parchment paper circles into bottom of pan and butter the parchment paper. Flour the bottoms and sides of pans and shake out the excess. Set aside.
• In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in coffee granules and vanilla and mix until combined. Add eggs, one at a time, scraping down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets until combined.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• Add half of the dry ingredients to the butter and egg mixture. Beating on Low, slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on Low until ingredients are almost incorporated. Do not overmix the batter. Remove bowl from stand and use rubber spatula to gently fold ingredients to finish incorporating. Cake batter will be thick.
• Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a toothpick inserted in the center comes out with a few tender crumbs attached (not completely clean.) Set cakes on wire rack and cool completely in pans. Invert cakes onto serving platter before frosting and assembling the cake.

BEET AND GINGER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Butter an 8-inch (20cm) square or round pan. Line the bottom with parchment paper. In a small bowl, pour boiling water over the candied ginger and let it sit for 15 minutes. Drain the ginger and squeeze out as much of the excess water as possible.
• Preheat the oven to 350ºF (180ºC).
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts and candied ginger to the bowl, but do not stir in.
• Whisk together the eggs, sour cream, oil, and Fruit Fresh or vitamin C is a small bowl. Pour the mixture over the dry ingredients in the large bowl and use a spatula to mix the ingredients together, stirring just until thoroughly combined
• Scrape the batter into the prepared cake pan, even the top, and bake until a toothpick inserted into the center comes out clean, about 40 minutes. (Note: The original recipe in the book, which called for the cake to be baked in a round 8-inch/20cm pan, said to bake the cake for 50 to 55 minutes. So it may take longer in another pan, but you should begin checking it at the 30 minutes, or so, mark.)
• Remove the cake from the oven and let cool for 30 minutes on a wire rack, then remove the cake from the pan, peel off the parchment paper, and let cool completely.
• To frost the cake, beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl, using a wooden spoon or spatula), until smooth. Beat in the powdered sugar until it's completely incorporated. Add the heavy cream and vanilla (or lemon zest) and beat for about 1 minute on high speed, until thickened. The frosting may seen rather soft, as mine was, but spread beautifully.
• Spread the frosting over the top of the cake.

CHOCOLATE BEET CAKE WITH CINNAMON-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 400 degrees F. Set each beet on a square of foil and drizzle lightly with vegetable oil. Seal the edges to wrap each beet and roast until tender when pierced with a knife, 40 to 45 minutes. Carefully unwrap and let rest until cool enough to handle.
• Peel the beets while they are still warm and cut into chunks. Add to a food processor and puree until smooth. Let cool completely. You should have 1 cup beet puree. (Save any extra puree for another use.)
• Lower the oven temperature to 350 degrees F. Butter and flour two 8-inch cake pans and line the bottoms with parchment.
• Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
• Whisk together the beet puree, 3/4 cup vegetable oil, sour cream, water and eggs in a large bowl until combined. Whisk in the granulated sugar and brown sugar until smooth. Add the dry ingredients to the wet ingredients and fold to combine. Do not overmix.
• Divide the batter evenly between the two prepared pans. Bake until the cake tops spring back when pressed gently and a tester inserted in the center comes out with just a few moist crumbs, 28 to 30 minutes. Transfer the pans to a rack to cool for 15 minutes. Turn the cakes out onto the racks and let cool completely. Remove the parchment.
• For the frosting: Beat the cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the confectioners' sugar, cinnamon, vanilla and salt and and beat on low until combined. Increase the speed to medium high and beat until very smooth and light, about 2 minutes.
• Transfer one cake layer to a serving plate. Spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting (about 1 1/2 cups) over the entire cake to create a crumb coat. Refrigerate until the frosting is cold and firm, about 20 minutes.
• Transfer about 1 cup frosting to a pastry bag fitted with a star tip. Frost the entire cake with the remaining frosting in the bowl. Pipe rosettes on the top of the cake and garnish with baked beet chips. Chill 30 minutes to set the frosting before serving. Transfer the cake to a serving platter and pipe smaller rosettes of the remaining frosting around the base.
• Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Trim one end of the beet so it can sit flat on your mandoline (it is not necessary to peel it). Thinly slice the beet about 1/16 inch thick.
• Separate the slices and put in a medium bowl. Drizzle with the oil and toss well to lightly coat each slice. Sprinkle with the sugar and toss to distribute.
• Arrange the slices in a single layer without touching on the prepared baking sheet. Bake, rotating the tray halfway through, until the chips are browned on the edges and crisp almost to the center, 25 to 30 minutes. (It's ok if the very center is still a bit pliable, they will continue to crisp as they cool.)
• Let the beet chips cool slightly on the baking sheet, then remove to a cooling rack to completely crisp up.

BEET RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
• Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
• In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
• Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
• In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
• Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
• Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
• To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.