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Chocolate Beet Cake

Chocolate Beet Cake
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness


  • 1 3/4 cup all-purpose flour I used 7.7 oz
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoons vanilla extract
  • 2 oz melted unsweetened chocolate
  • 1 cup pureed unsalted, canned beats (drain, puree)**
  • Small handful of mini chocolate chips optional


  • Preheat oven to 350 degrees. Spray a 13x9 inch metal baking pan with flour added cooking spray or grease using your preferred method.
  • Sift together flour, baking soda and salt; set aside.
  • Beat sugar and eggs together for 1 ½ minutes using high speed of electric mixer. Beat in oil and vanilla; when well mixed, beat in the melted chocolate and beets.
  • Add the flour mixture to the egg mixture and stir until well mixed. The batter might seem a little lumpy from the beet puree, but that’s okay.
  • Pour the batter into the pan and bake on center rack of oven for 25 minutes or until cake tests done. To test for doneness, insert a wooden pick or skewer in center. It should come out clean or with a moist crumb or two. The cake might seem almost too moist, but it firms up as it cools and mellows out.
  • Let cool completely. If you have the time, let sit over night and serve the next day.