Un-BEET-able Chocolate Cake


  • ¾ cup butter room temperature
  • 1 ½ cups white sugar
  • 1 ½ tsp vanilla
  • 3 eggs
  • 1 ¼ cups beet puree (2-3 large beets)
  • 1 ½ cups flour
  • 1 ½ cups cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup milk

Chocolate Butter Cream Frosting

  • 1 cup salted butter room temperature
  • ½ cup whipping cream room temperature
  • 3 cups powdered sugar
  • 1 cup cocoa powder
  • 2 TBS espresso
  • 2 tsp vanilla extract


  1. Preheat oven to 325F.

  2. Cut stems close to beets and discard. Place whole beets in a medium pot of boiling water until fork tender. Drain and gently peel off skin. Add to food processor or blender until it is a smooth puree. Add water as needed, if too thick.

  3. In a large bowl, beat together the sugar and butter until fluffy.

  4. Add the vanilla and eggs and beat until mixed.

  5. Add the beat puree and mix well. It may look odd, but don't worry.

  6. In a separate bowl, sift together the flour, baking powder, baking soda, salt and spices.

  7. Add half the flour mixture to the batter and half the milk. Combine. Add the rest of the flour mixture and the milk. Mix well.

  8. Add batter to two round 9-inch, greased cake pans and bake for 30 minutes. The cake is done when a toothpick comes out clean. 

  9. Frost with chocolate buttercream if desired, or sprinkle with a bit of powdered sugar. Enjoy!

Recipe Notes

Recipe courtesy of Heather Christo at