Chocolate Beetroot Cake With Cream Cheese Frosting

Name: Chocolate Beetroot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 g cocoa powder; 200 g plain flour; 2 teaspoons baking powder; 300 g caster sugar; 300 g beetroots, unpeeled, scrubbed clean; 3 eggs; 200 ml vegetable oil; 2 1/2 teaspoons vanilla extract, not all used at same time; 200 g cream cheese; 50 g butter, room temperature; 75 g dark chocolate; 125 g icing sugar

Servings: persons

80 g cocoa powder
200 g plain flour
2 teaspoons baking powder
300 g caster sugar
300 g beetroots, unpeeled, scrubbed clean
3 eggs
200 ml vegetable oil
2 1/2 teaspoons vanilla extract, not all used at same time
200 g cream cheese
50 g butter, room temperature
75 g dark chocolate
125 g icing sugar

1
In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
2
Let cool and peel away the skins.
3
preheat the oven to 180C, 350F, Gas4.
4
Butter a medium (20cm) cake tin.
5
Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
6
Puree or finely grate the beetroot.
7
In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
8
Fold in the dry ingredients to just combine.
9
Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
10
Cool 20 minutes in the pan, then remove to a wire rack.
11
To make the frosting, melt the chocolae in a bowl set over boiling water.
12
Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.

1562

kcal

Calories

Fat

172

Carbs

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.
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 12 ingredients. The key ingredients include: 80 g cocoa powder, 200 g plain flour, 2 teaspoons baking powder, 300 g caster sugar, and more.

Yes, Chocolate Beetroot Cake With Cream Cheese Frosting 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!