Chocolate beetroot cake

Chocolate beetroot cake

Danielle Wood

This cake uses beetroot, which brings an earthy flavour and hint of that bright beetroot pink to the layers when you cut a slice.

For the cake:


Quantity Ingredient
400g unsalted butter, melted and cooled
400g soft light brown sugar
5 medium eggs, lightly beaten
1 teaspoon vanilla extract
350g plain flour
50g cocoa powder
2 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
300g raw or cooked beetroot, peeled and coarsely grated

For the rich chocolate buttercream:

Quantity Ingredient
250g dark chocolate, finely chopped
250g unsalted butter
250g golden icing sugar

To decorate:

Quantity Ingredient
pink or red fresh flowers, pesticide free


Quantity Ingredient
2 x 18cm round, deep cake tins
cake stand or board
How to level & split a cake
How to fill and cover a cake with buttercream or chocolate ganache


  1. Preheat the oven to 170°C. Grease the cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter, sugar, eggs and vanilla extract for 2–3 minutes or until the mixture is pale and well combined. Sift the flour, cocoa powder, bicarbonate of soda and salt into a clean bowl. Add the flour mixture to the sugar mixture and beat to combine. Fold in the beetroot, scraping down the sides of the bowl as you go.
  2. Divide the mixture evenly between the prepared tins. Bake in the oven for 50–60 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out on to a wire rack and leave to cool completely.
  3. While the cakes are baking and cooling, make the rich chocolate buttercream. Place the chocolate in a heatproof bowl over a saucepan of simmering water, making sure that the water does not touch the bottom of the bowl. Stir the chocolate until it is almost melted, then remove the pan from the heat. Remove the bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir until the chocolate is completely melted. Set aside to cool. Using a stand mixer or electric hand mixer, beat the butter in a bowl for 3–4 minutes until pale and creamy. Add the golden icing sugar and melted chocolate and continue to beat for another 2–3 minutes until smooth.
  4. Level the cakes by cutting off the domed tops. Fix your first cake layer to a cake board or cake stand with a small amount of buttercream. Spread the first layer with a generous amount of the buttercream and place the second layer on top. Cover the cake with a thin layer of buttercream and chill for 30 minutes or until firm. Cover the cake with the remaining buttercream and decorate with the fresh flowers.
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