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Chocolate Beet Cake

User Rating 4.5 Star Rating (2 Reviews)


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Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 3 large eggs, beaten
  • 1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
  • 1 1/2 cups grated cooked beets
  • 2 teaspoons vanilla
  • powdered sugar, optional


Preheat oven to 350°.

Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9x13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.

Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Leavening, Member SaltySalt

I made this cake with modifications and it was really, really good. I felt it necessary to alter the recipe because it didn't seem that only 1 1/2 t of baking soda was enough leavening for such a thick batter. I added 1 t of baking powder, reduced the eggs to 2, and added a cup of buttermilk along with a little extra water to help the blender along. All the wet ingredients went in a blender with the oil slowly poured in last. The wet ingredients were added to the dry and mixed by hand in a large bowl. When finished and cooled, I topped it with cooked chocolate cinnamon buttercream frosting. Yummy! Nobody could even guess this was a beet cake.

3 out of 3 people found this helpful.

See all 2 reviews

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