Golden Beet Cake With The Best Cream Cheese Frosting Recipes

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.

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.

GOLDEN BEET CAKE WITH BROWN BUTTER SAGE FROSTING

Steps:

• Place oven rack in middle, preheat to 375F Wash and trim leaves off golden beets. Brush vegetable oil on beets and wrap in aluminum foil Roast for 45 minutes Leave oven on at 375F Once the beets are cooked, peel the skins and grate in bowl on a box grater on the biggest hole, set aside in fridge so it can cool down Take two 9 inch cake pans, line the bottoms with parchment paper and grease sides and bottom with baking spray or butter and a light dusting of flour In a large bowl, sift the flour, baking powder, baking soda, salt, cinnamon and allspice and set aside In large bowl or stand mixer, mix the sugar for 30 seconds so any lumps can break up Add one egg at a time, making sure each egg is incorporated before adding the next egg...scrape sides/bottom of bowl between eggs Add the canola oil slowly until well combined Fold in the cooled golden beets and walnuts With spatula, stir in about a third of the flour/spice mixture, mix, then add another third and repeat until both dry and wet ingredients are well combined Distribute cake batter evenly between the 2 cake pans Bake for 35 minutes until a toothpick inserted in centre comes out clean Allow to cool in pans for 15 minutes or so then transfer to a wire rack
• On medium heat, melt the butter in a sauce pan, add the sage leaves and cook stirring occasionally for about 5-7 minutes until brown bits start to form. Set aside to cool In stand mixer or large bowl, beat the cream cheese with the paddle attachment for a couple minutes Once the butter has cooled, fish out the sage leaves and discard Add the butter slowly in a thin stream to the cream cheese, continuously beating Add the vanilla Beat in the icing sugar a bit at a time
• Place your first layer down, apply about 1/4 inch layer of frosting Put the top layer on and gently squeeze down Frost the entire cake, top and sides Garnish (optional) with some walnuts

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING

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.

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

CHOCOLATE BEET CAKE WITH CREAM CHEESE BEET FROSTING

Steps:

• Preheat the oven to 350ºF. Coat an 8 or 9 inch baking pan with butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy. Add the eggs and beat well. Beat in the chocolate, beets, buttermilk, and vanilla. Add the flour and soda and beat until smooth. Pour the batter into the prepared pan and smooth the top. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before removing it to a rack to cool completely.
• To make the frosting, beat the cream cheese, confectioners' sugar, beets, and vanilla in the bowl of a stand mixer fitted with the paddle attachment until smooth. Cut the cooled cake in half horizontally and spread 1/3 of the frosting over the bottom layer. Replace top layer and spread the remaining frosting over the top and sides of the cake. Place the finished cake in the refrigerator for 30 minutes before slicing. The cake will keep, well covered, in the refrigerator for up to 4 days.

BEET AND GINGER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Spray and flour three (or four, depending on size of yours) mini-loaf pans. Put the ginger in a small bowl and cover with about 1/2 cup of boiling water. Set aside for about 15 minutes, then pour out the water and gently squeeze out the water. Pat dry.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts, candied ginger, and raisins to the bowl, but don't stir them in yet.
• In a small bowl, whisk together the eggs, sour cream and oil together, then pour the liquids over the dry ingredients. Stir the ingredients together, just until the ingredients are thoroughly combined.
• Spoon the batter evenly into the mini-loaf pans until about 1/4" from the rim. If you have more batter, use a couple more mini-loaf pans. Use the back of a spoon to even the tops.
• Bake the loaves for 25-35 minutes, checking at 25 minutes, until an inserted toothpick comes out clean. Place the pans on a rack and let cool for about 15 minutes. Run a butter knife around the edges and turn out onto a rack to cool completely.
• For the cream cheese frosting: Beat the cream cheese in a medium bowl until smooth. Beat in the powdered sugar until it's completely combined, then add one tablespoon of the heavy cream and the vanilla. Beat for about 1 minute until thickened and creamy. Add additional cream/milk if needed.

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 CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray. 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. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks. To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator. Serves 18. CALORIES 312 (30% from fat), FAT 10.5g, CHOLESTEROL 34mg, CARBOHYDRATE 51.2g, PROTEIN 4.5g, FIBER 1g, SODIUM 198mg

CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) round cake pans with parchment paper. Whisk flour, baking powder, baking soda and salt until combined; set aside. Add beets, cocoa powder and milk to a blender and purée until well combined; set aside.
• Beat sugar with oil until combined. Beat in eggs one at a time until combined. Stir in beet mixture and vanilla extract. Add flour mixture and stir until just moistened.
• Divide between cake pans and bake for 25 to 35 minutes or until a tester inserted into the centre comes out clean. Cool in pan on a cooling rack for 30 minutes. Remove from pan and cool completely.
• Place the first layer of cake on platter and spread a generous amount of Cream Cheese Frosting. Top with the second cake layer and frost the top and sides of the cake. Chill for at least 2 hours before serving.
• Beat cream cheese and butter just until combined; do not overbeat. Add icing sugar in two additions, beating until smooth; do not over mix. Stir in vanilla and beet juice.

THE BEST CHOCOLATE CAKE RECIPE

Steps:

• 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.
• Next, mix in melted chocolate and blend well.
• Slowly add the dry ingredients.
• Place in two prepared cake pans.
• Bake cakes at 350° for 25-35 minutes.
• Cool cakes on racks and let cool for 10 minutes before removing from pans
• Add about two inches of water to a double boiler pot.
• Place chocolate in a heat-proof mixing bowl or saucepan.
• Place the saucepan with chocolate over the pot of hot water and melt the chocolate.
• With a handheld electric mixer, blend chocolate, sugar, and water.
• Beat in vanilla. Slowly add the egg and mix well after each installment.
• Next, take off the stove and beat in room temperature butter.
• Place the hot pan or bowl over another bowl that is half full of ice.
• At high speed, beat frosting until it is light and fluffy.
• Frost the top of the first layer of cake. Add the second cake and frost the top and sides.

DECADENT CHOCOLATE BEET CAKE WITH CANDIED PECANS

Steps:

• (This step can be done one or two days ahead of time). Preheat oven to 400°F (205°C). Clean the beets and wrap them in aluminum foil. Roast them until their knife-tender (about 1 hour), then allow them to cool.
• Using a food processor or the fine side of a box grater, shred enough beet to yield about 1 cup. You want the pieces to be quite small, so don't be afraid to shred the beets quite finely.
• Preheat oven to 350°F (176°C).
• Line two round 8 or 9 inch cake (see note) tins with parchment paper and gently flour the sides.
• Melt chocolate in a bain-marie (double-boiler) or in a bowl over hot water. Keep the chocolate warm, but don't allow it to scorch.
• Use a hand or stand mixer to cream the butter and sugar in a large bowl until very fluffy.
• Beat in one egg at a time, then add vanilla, 3/4 cup (~180 g) shredded beets and melted chocolate.
• Combine the dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, cocoa powder) and sift to aerate.
• Add the dry ingredients and the buttermilk to the beet mixture, a little bit at a time. Stop as soon as the batter is well-mixed and smooth. Spoon mixture into cake tins. Bake until a toothpick comes out clean (about 30 minutes, but keep an eye on it as ovens can vary quite a bit), then cool
• Spread the sugar evenly in a large, heavy-bottomed pan and heat on the stovetop over medium-high heat. Once the sugar darkens and begins to melt and bubble at the edges, add the vanilla, water, and salt to the pan. The caramel should sizzle dramatically. Once the mixture settles down a little, stir gently, and reduce the heat to a very low setting.
• Stir in the pecan pieces, ensuring that they're completely covered in caramel. Remove the candied pecans from heat and spread them out on a large, flat, heat-proof surface (e.g. a baking tray). Once cooled, break the clumps into small bits with a knife or by hand (but be careful - the sugar can be quite sharp).
• Either squeeze as much juice as you can from the reserved beet puree, or incorporate the puree itself if it's finely grated enough (but be careful if you plan to pipe the icing, as small pieces will stick in some tips).
• Place the beet puree (or juice) in a large bowl along with the other frosting ingredients. Use a stand or hand mixer to whip until the icing is well combined and somewhat airy. Set aside to chill in the refrigerator.
• If your cakes are a little domed, carefully slice off the rounded portion to make a flatter top.
• Mix the candied pecans with about 3/4 cup of the frosting. Spread this over the first layer of cake, then place the second layer on top.
• Frost the cake by spreading the frosting with a flat utensil, or if you prefer, by piping with a pastry bag. Serve immediately, or chill to set the frosting a bit more.

CHOCOLATE BEET CAKE WITH BEET CREAM CHEESE FROSTING

Steps:

• Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F. Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour. Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled. Using a box grater, grate the peeled 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. Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan. Cut it out and place inside the cake pan. Butter the parchment paper. Add a dusting of flour to coat the pan. Set pans aside while you prepare the cake. 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 eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly 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 speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be on the thick side... not pourable. 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 skewer inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake. To make the Frosting: In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets. Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes. To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting. Spread evenly. Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour before serving (it will make the cake easier to slice). Cake will last, well wrapped in the refrigerator, for up to 4 days.