Annie Bell'S Pink Speckled Cake Recipe

Name: Annie Bell'S Pink Speckled Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 150 g raw beetroots, grated; 200 ml peanut oil or 200 ml vegetable oil; 250 g golden caster sugar; 3 medium eggs, separated; 3 tablespoons milk; 100 g hazelnuts, roasted and chopped; 200 g plain flour; 2 teaspoons baking powder; 1/2 teaspoon ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; Frosting; 180 g unsalted butter; 150 g icing sugar, sifted; 450 450 g curd cheese or 450 g cream cheese; 1 teaspoon vanilla extract

Servings: persons

Cake
150 g raw beetroots, grated
200 ml peanut oil or 200 ml vegetable oil
250 g golden caster sugar
3 medium eggs, separated
3 tablespoons milk
100 g hazelnuts, roasted and chopped
200 g plain flour
2 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Frosting
180 g unsalted butter
150 g icing sugar, sifted
450 450 g curd cheese or 450 g cream cheese
1 teaspoon vanilla extract

1
Preheat oven to 170 deg C fan/190 deg C/gas mark 5.
2
Butter two 20cm cake tins 9cm deep with a removable base. Line with baking paper, then grease this too.
3
Place 1 teaspoon grated beetroot into small bowl, cover with 2 teaspoons boiling water, set aside to colour frosting later.
4
Whisk oil and caster sugar, whisk in egg yolks and milk.
5
Fold in beetroot and nuts, stir in sifted flour and baking powder, then spices.
6
Whisk egg whites until stiff, then fold into mix in 3 goes.
7
Divide between 2 tins, smooth surface and bake for 30-35 mins or until shrinking from sides of tins.
8
Leave to cool before removing paper.
9
Frosting: cream butter and icing sugar, add cream/cream cheese/curd cheese until smooth.
10
Work in vanilla extract and 2 teaspoons of beetroot liquid made earlier.
11
Spread about a quarter of the frosting onto one cake and sandwich with the other.
12
Use the rest to coat the top and sides.
13
Decorate with sugar flowers, or prefered decoration and refrigerate for an hour.
14
If not serving immediately, cover and store in fridge until 30mins before eating.

39909

kcal

Calories

3918

Fat

592

Carbs

689

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 150 g raw beetroots, grated, 200 ml peanut oil or 200 ml vegetable oil, 250 g golden caster sugar, and more.

Yes, Annie Bell'S Pink Speckled Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Annie Bell'S Pink Speckled Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions