Beet Cake Recipes

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AMAZING CHOCOLATE BEET CAKE



Amazing Chocolate Beet Cake image

No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!

Provided by Kat

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
1 ½ cups white sugar
3 eggs
½ cup olive oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
  • Blend beets and reserved liquid in a blender until smooth.
  • Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
  • Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!



Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.

Provided by MizzNezz

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts

Steps:

  • Heat oven to 350 °, grease and flour 13x9 baking pan.
  • Beat eggs, sugar and oil until light and fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add to egg mixture and mix well.
  • Add vanilla, beets and walnuts.
  • Beat for 1 minute on medium speed.
  • Pour into pan, bake for 45 minutes, or until a pick comes out clean.

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.

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 CAKE



Chocolate Beet Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/2 cup (8 tablespoons) unsalted butter
1 cup packed brown sugar
1/4 cup half-and-half
2 cups confectioners' sugar
2/3 cup melted unsalted butter
2 cups milk chocolate or semi-sweet chocolate chips
2 teaspoons vanilla extract
1 teaspoon instant coffee granules, optional
3/4 cup vegetable oil, plus more for greasing the pans
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
3 ounces semi-sweet chocolate baking bar or chips
2 cups pureed cooked beets (can be canned)
1 teaspoon vanilla extract

Steps:

  • For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
  • Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
  • For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
  • For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
  • In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
  • Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
  • Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
  • Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.

FUDGY CHOCOLATE BEET CAKE



Fudgy Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Yield Makes one 9-inch cake

Number Of Ingredients 13

4 medium beets (1 1/2 pounds), trimmed, peeled, and cut into 2-inch chunks
1/4 cup safflower oil, plus more for pan
1 cup spelt flour, such as Bob's Red Mill
1 cup unbleached all-purpose flour
1 1/2 cups natural cane sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup warm water
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • Cake: Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then puree in a food processor until smooth.
  • Preheat oven to 350 degrees. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan.
  • Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely.
  • Chocolate-Ganache Frosting: Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.
  • Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.

RED VELVET CAKE WITH BEETS



Red Velvet Cake with Beets image

After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.

Provided by sopenia

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white sugar
1 cup buttermilk
1 cup pureed cooked beets
½ cup vegetable oil
2 eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
  • Sift flour and baking powder together in a large bowl.
  • Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 19

1 cup grated peeled uncooked beets (about 2 medium)
2 teaspoons lemon juice
4 large eggs, room temperature
1-1/4 cups butter, melted
1/2 cup 2% milk
2 tablespoons honey
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Dash salt
Chopped walnuts, optional

Steps:

  • In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.

BEETROOT CAKE



Beetroot cake image

Make the most of beetroots with this beautiful chocolate sponge cake with buttercream icing. It's perfect as a sweet treat to impress friends and family

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Yield Serves 12

Number Of Ingredients 16

250g butter , plus extra for greasing
200g dark chocolate , broken into chunks
500g plain flour
500g golden caster sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
2 large eggs
200g natural yogurt
400g cooked beetroot in natural juices (not vinegar)
4 tbsp or 2 x 28ml bottles red food colouring , optional (we used Scarlett Langdale - a natural liquid colouring will not work)
200g full-fat cream cheese , at room temperature
250g butter , softened
400g icing sugar , sifted
2 tsp vanilla extract
a few sweets to decorate, optional (we used jelly hearts from a sweet shop)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining two 20cm round tins. Gently melt 125g butter and 100g chocolate together in a saucepan. Mix 250g flour, 250g sugar, 1 tbsp cocoa, ½ tsp bicarb and ¼ tsp salt in a large mixing bowl. Whizz one egg with 100g yogurt and 200g beetroot in a food processor or blender until fairly smooth. Put the kettle on.
  • Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.
  • Repeat Steps 1 and 2 to make two more sponges - or if you're lucky enough to have four 20cm sandwich tins, you can bake in a big batch all at once.
  • To make the frosting, briefly beat together the cream cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving.

Nutrition Facts : Calories 656 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

RED BEET CHOCOLATE CAKE



Red Beet Chocolate Cake image

You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.

Provided by Rita1652

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 3/4 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
1 cup vegetable oil
1 -1 1/2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
2 ounces unsweetened chocolate (Melt and cool the 2 1-oz squares of baking chocolate.)
1 teaspoon vanilla extract
confectioners' sugar, sifted

Steps:

  • Preheat oven to 350.
  • Grease 13 x 9 x 2-inch baking pan.
  • Sift together the flour, baking soda and salt; set aside.
  • Combine sugar, eggs, and oil in a mixing bowl.
  • Beat with an electric mixer set at medium speed for 2 minutes.
  • Beat in the beets, cooled chocolate, and vanilla.
  • Gradually add dry ingredients, beating well after each addition.
  • Pour into prepared baking pan.
  • Bake for 25 minutes or until cake tests done.
  • Cool in pan on rack.
  • Cover and let stand overnight to improve flavor.
  • Sprinkle with confectioners' sugar.

BEET RED VELVET CAKE



Beet Red Velvet Cake image

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

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.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING



Golden Beet Cake With the Best Cream Cheese Frosting image

This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.

Provided by Joe Sevier

Categories     Spring     Mother's Day     Easter     Dessert     Cake     Beet     Cream Cheese     Almond     Butter     Coriander     Cardamom     Egg     Cherry     Milk/Cream     Vanilla     Peanut Free     Soy Free     Vegetarian

Yield 12-16 servings

Number Of Ingredients 23

Cake
Unsalted butter, room temperature (for pans)
1½ cups (135 g) sliced skin-on almonds
¾ tsp. ground coriander
½ tsp. ground fennel seeds
¼ tsp. ground cardamom
2¼ cups (281 g) all-purpose flour
1 Tbsp. baking powder
1¼ tsp. kosher salt
4 large eggs, room temperature
1½ cups grapeseed oil or vegetable oil
1½ cups (300 g) granulated sugar
1 (12-oz.) jar pitted sour cherries in juice or light syrup (such as Oregon Red Tart Cherries in 100% Juice; about 1 cup), drained, finely chopped, plus 6 Tbsp. juice, divided
9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed)
Frosting and assembly
1 cup (200 g) granulated sugar
½ cup (62 g) all-purpose flour
¾ tsp. kosher salt
1¾ cups whole milk
2 tsp. vanilla extract
⅛ tsp. almond extract (optional)
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
16 oz. cream cheese, slightly softened, cut into pieces

Steps:

  • Cake
  • Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
  • Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
  • Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
  • Frosting and assembly
  • Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
  • Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
  • Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
  • Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

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.

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From more.ctv.ca


PICKLED BEETS - CULINARY HILL
2022-06-14 Preheat oven to 400 degrees. Scrub beets well under cold water and pat dry. Place in a 9-inch by 13-inch baking dish and cover with parchment paper. Bake until tender when pierced with a skewer, about 45 to 60 minutes. Remove from oven, remove beets to another dish, and immediately cover with plastic wrap.
From culinaryhill.com


BEET CAKE - RENANA'S KITCHEN
2018-02-27 To garnish the cake, I made a light pink frosting. To make it pink, you soak shredded beet in water and mix the water with powdered sugar. The cake is delicious without the frosting as well but I like to add it for extra deliciousness! The recipe yields 2 loafs, you can double the ingredients for a bigger cake.
From renanas.kitchen


10 BEST BEETROOT CAKE HEALTHY RECIPES | YUMMLY
2022-05-30 lemon, beets, onion, maple syrup, sweet potato, medium carrot and 11 more Multigrain Beet and Bean Burgers KitchenAid quick rolled oats, roasted beets, ground black pepper, Great Northern beans and 8 more
From yummly.com


BEET CAKE - RECIPES LIST
Add the eggs, one at a time, beating thoroughly between each addition, until smooth and creamy. Add the grated beets. Add the dry ingredients to the liquid ingredients. Finish by incorporating the fruit and nut mixture. Pour the batter into the pan. Bake for about 1 hour or until a toothpick inserted in the cake comes out clean. Let rest for 10 ...
From recipes-list.com


RED VELVET BEET CAKE RECIPE - MEREDITH TOMASON | FOOD & WINE
Step 1. In a medium saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 40 to 45 minutes. Drain and let cool ...
From foodandwine.com


CHOCOLATE BEET CAKE RECIPE [NO REFINED SUGARS] | CROSBY'S
Instructions. Preheat oven to 350 F and line an 8”x 8” pan with parchment paper or grease it well. Combine flours, cocoa, baking soda and salt. In another bowl whisk the egg with the melted butter then whisk in the molasses, honey and maple syrup. Add coffee and beet puree and beat well.
From crosbys.com


CHOCOLATE BEET CAKE – WELLPLATED.COM
2022-02-11 Reduce the oven temperature to 375 degrees F. Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Set aside. In a double boiler or a small pan over low heat, add the chocolate and 1/4 cup of the oil.
From wellplated.com


RED VELVET BEETROOT CAKE WITH VANILLA FROSTING - DEL'S COOKING TWIST
2021-03-16 Preheat the oven to 350°F (180°C) and line a 9×9-inch (23×23 cm) pan with parchment paper. Peel and grate the beets finely, and squeeze them lightly to remove the excess of juice. Set aside. Whisk the oil with muscovado- and both sugar a few minutes in a bowl. Beat in eggs, one at a time.
From delscookingtwist.com


BEET CAKE RECIPE
2012-08-30 Usan Semb. 1 c Crisco oil 1/2 c butter, melted 3 x lrg eggs 2 c sugar 2 1/2 c flour 2 ts cinnamon 2 ts baking soda 1 ts salt 2 ts vanilla 1 c Harvard beets 1/2 c creamed cottage cheese 1 c crushed pineapple, drained 1 c chopped nuts 1/2 c coconut Mix together oil, butter, eggs, sugar. Add in flour, cinnamon,
From bakerrecipes.com


GORKY'S BEET CAKE RECIPE - LOS ANGELES TIMES
2001-01-31 Beat together the eggs, sugar and oil until fluffy. 2. Sift together the flour, baking powder, baking soda and cinnamon in a large bowl. Add the dry ingredients to the egg mixture and stir well to ...
From latimes.com


BEET CAKE RECIPE | EAT SMARTER USA
The Beet Cake recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


MOIST CHOCOLATE CAKE RECIPE (CHOCOLATE BEET CAKE) - CHRISTINA'S …
2022-04-25 Instructions. Preheat oven to 350 F (180 C). Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well. Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar. In a large bowl, place the dry ingredients, then add the pureed mixture.
From christinascucina.com


RUSTIC BEET CAKE WITH CREAM CHEESE ICING - VINTAGE KITTY
2017-03-09 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. Icing. Whisk together sugar and cream cheese. Slowly add in milk and extracts and whisk until smooth.
From vintagekitty.com


BEET CAKE WITH CREAM CHEESE FROSTING RECIPE | MYRECIPES
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well.
From myrecipes.com


LET THEM BEET CAKE BY JESSE LANE WELLNESS
2022-01-31 Pre-heat oven to 350F and grease a round cake pan with coconut oil. Mix flour, sugar, baking powder, baking soda, cinnamon and ginger together with a spoon. Whisk melted coconut oil, almond milk, vanilla and eggs together until frothy. Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated beets.
From jesselanewellness.com


BEST RICH BEET CHOCOLATE CAKE RECIPES - FOOD NETWORK
2012-07-09 For the cake, preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess. Step 2. Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
From foodnetwork.ca


BEET CAKE | RECIPE | VANILLA RECIPES, BEET CAKE, DAIRY FREE CAKE RECIPE
This cake is completely vegan so there are no eggs or dairy Feb 27, 2018 - Yes, I know the name of the recipe might sound weird - why would you use beet in a cake - well, why not? It’s pink and beautiful, plus kids really enjoy it and they don’t even know they’re eating a vegetable cake!
From pinterest.ca


CHOCOLATE BEET CAKE - CTV
Once the beets are cooked, lower the oven to 350F. Sift the flour, baking powder, cocoa powder and salt together. Set aside. Put chocolate to melt in a bain marie: let the chocolate melt in a bowl that is resting in a pot of hot water for gentle heat. Add the butter and the hot coffee to the melted chocolate and stir until the mixture is melted ...
From more.ctv.ca


BEET APPLE CAKE - TODAY'S PARENT
Beet Apple Purée: Place 2 peeled, chopped beets and 2 peeled, cored and chopped apples in a saucepan with just enough water to cover (a few pieces will float). Top with lid and bring to a boil. Simmer until a fork easily pierces beets, about 15 minutes. Drain well. Purée beets and apples in a food processor. Cool to room temperature before adding to cake batter. (Recipe yields more …
From todaysparent.com


MOIST CHOCOLATE BEET CAKE RECIPE - GIVE RECIPE
2020-12-08 Sift together flour, cocoa powder, baking powder, and salt in a medium bowl. Gently fold the dried ingredients into the wet mixture. Pour the batter into the lined cake pan and reduce the heat of the oven to 325˚F (160˚C). Bake for 50 minutes or until a toothpick or cake testing needle comes out clean.
From giverecipe.com


BEET CAKE WITH LEMON MASCARPONE FROSTING | METRO
Remove from the pan and let cool completely. Frosting: With a wooden spoon, gently beat the mascarpone then add in the other ingredients. Mix well and spread the frosting on the top of the first cake. Place the second cake on top of the first and cover with frosting. If desired, garnish with finely chopped pecans and beet chips. 8 Metro. 4 8 5 3.
From metro.ca


RECIPE FOR BEET CAKE WITH CREAM CHEESE FROSTING | ALMANAC.COM
2022-06-10 Butter an 8x4-inch loaf pan. In a bowl, sift together flour, salt, allspice, baking powder, and baking soda. In another bowl, combine the sugar, oil, and vanilla. Beat in eggs, once at a time. Add flour mixture, a little at a time, and mix until smooth. Add the beets, raisins, and walnuts. Pour mixture into prepared pan.
From almanac.com


BEET CAKE | RICARDO
Preparation. Preheat the oven to 180 °C (350 °F). Butter and flour a 23-cm (9-inch) Bundt pan. The bottom of the pan can have engraved patterns. In a bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside. In another bowl, combine the pineapple, dates, raisins, and pecans. Set aside.
From ricardocuisine.com


LUSCIOUS GOLDEN BEET CAKE RECIPE, WITH VARIATIONS - DELISHABLY
Add the liquid ingredients to the dry mixture, stirring to combine, then fold in beets, orange zest, and walnuts. Grease and flour an 11-inch x 15-inch pan (or two smaller pans, see below). Bake at 350° for 30 to 40 minutes, rotating pan (s) halfway through for even baking. Bake until a tester comes out almost clean.
From delishably.com


BEET CAKES WITH MASCARPONE CREAM | RICARDO
In a bowl, combine the flour, baking powder and salt. In another bowl, beat the eggs, sugar, lemon zest and vanilla with an electric mixer for about 2 minutes. With the mixer on low speed, add the dry ingredients, alternating with the beet mixture. Divide the batter among the muffin cups. Sprinkle with the slivered almonds.
From ricardocuisine.com


THE BEST CHOCOLATE CAKE - BEET CAKE RECIPE - HAPPY HAPPY NESTER
2020-09-26 Cake. Sift flour and measure. Cut and line two 9" cake pan bottoms with parchment paper. Drain beets and puree in a blender. Melt chocolate over the stove or in a microwave. Mix flour, baking soda, and salt in a bowl. In another bowl, cream sugar and oil until well mixed. Add eggs, beets, and vanilla.
From happyhappynester.com


RED VELVET BEET CAKE RECIPE | TASTING TABLE
2017-11-15 Allow the beets to cool in the foil, and then carefully peel each beet, discarding the skins. In a blender, puree the cooked beets on high speed with 3 …
From tastingtable.com


CHOCOLATE BEET CAKE RECIPE | DESSERT RECIPES | PBS FOOD
Directions. Heat oven to 350° F for shiny metal or glass pan or 325° F for dark or non-stick pan. Grease bottom only of 13x9 inch pan or bundt pan. Puree beets using …
From pbs.org


CHOCOLATE BEET CAKE - STRESS BAKING
2017-07-20 Preheat the oven to 350F. Spray two 9" round cake pans with nonstick spray and dust them lightly with cocoa powder. Set aside. In a large mixing bowl, whisk together the butter, oil, sugars, and maple syrup/honey until thoroughly combined. …
From stressbaking.com


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