Chocolate Beet Cake

(yields 2-8” or 9” cake pans)

When I’m developing a recipe or writing one out to share with friends or family, I like to group ingredients together. I find it to be helpful when making new things and if I need to double check that I didn’t miss an ingredient (which happens to all of us, especially at 4 am). 

Pair this recipe with your favorite cream cheese frosting!

1 cup shredded cooked beets* 

4 large eggs

1 cup oil (canola or vegetable)

1 teaspoon vanilla extract 

1 cup white sugar

1 cup brown sugar 

2 cups all purpose flour

1 cup cocoa powder

2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt 

2 cups buttermilk** 

1. Preheat oven to 350F and prepare your cake pans

2. Whisk together eggs, oil, and vanilla extract.

3. Whisk sugars into eggs mixture until thoroughly combined

4. Sift the dry ingredients together and begin adding it to egg/sugar mixture

5. Alternate the dry and wet until combined

6. Gently fold in the beets

7. Split cake batter between your pans

8. Get that cake baking!! This cake takes about 40 minutes in the oven or until a toothpick comes out clean and the cake bounces back when you give it a gentle poke. 

Notes:

* You can prepare the beets however you choose. I wrap mine in foil and roast them until I can pierce them with a knife or fork.

** If you don’t have buttermilk, add a splash of lemon juice or vinegar to whole milk and let sit aside for 10 minutes.