Don’t worry, Beet Cake doesn’t actually taste like beets. Well, not in the way you’re thinking anyway. Really, the beets add a depth and complexity to this sweet treat; a subtle earthiness to the floral vanilla glaze and moist, chocolatey cake. You can really tell the difference between this Beet Cake and a typical chocolate cake, because Beet Cake has a more tender texture and a more highlighted chocolate flavor. It’s a simple change, but one that rewards you over and over.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature, yolks and whites separated
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 1/2 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/4 cups beets, cooked and puréed
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 1/2 cups chocolate chips
For the glaze:
- 1 cup powdered sugar, plus more, to taste
- 2 tablespoons heavy cream, plus more, to taste
- 2 teaspoons beets, cooked and puréed
- 1 teaspoon vanilla extract
- salt, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 10-cup Bundt™ pan with baking spray.
Step 3 –Sift the flour, the cocoa powder, the baking soda, the baking powder, and 1/2 teaspoon of the salt together into a bowl.
Step 4 –Place the egg whites into a bowl and whip them with an electric hand mixer on high speed until stiff peaks form.
Step 5 –In a large bowl, cream the brown sugar, the white sugar, the butter, and the oil with an electric hand mixer until light and fluffy, about 2-3 minutes.
Step 6 –Add the egg yolks to the sugar mixture and beat for 3 minutes.
Step 7 –Mix 1 1/4 cups of the beet purée and 1 tablespoon of the vanilla into the sugar mixture.
Step 8 –Add 1/2 of the sifted flour mixture to the sugar mixture and mix until just combined.
Step 9 –Pour the buttermilk into the batter mixture and mix until just combined.
Step 10 –Add the remaining flour mixture to the batter and mix until just combined.
Step 11 –Fold the chocolate chips into the batter.
Step 12 –Add 1/3 of the whipped egg whites to the batter and gently fold to combine, taking great care not to knock the air out.
Step 13 –Add the remaining whipped egg whites to the batter and gently fold just until no streaks of the egg whites remain, taking great care not to knock the air out.
Step 14 –Pour the batter into the prepared pan and gently smooth the top into an even layer.
Step 15 –Bake until the top of the cake springs back lightly when touched, about 50-55 minutes.
Step 16 –Allow cake to cool in the pan for 20 minutes before gently running a knife around the edges of the cake to loosen it.
Step 17 –Invert the cake onto a wire rack and allow it to cool completely.
Step 18 –Combine the powdered sugar, the heavy cream, the remaining beet purée, the remaining vanilla, and the remaining salt in a bowl.
Step 19 –Whisk the glaze mixture until smooth. Add more of the heavy cream to thin it or more of the powdered sugar to thicken, if necessary, until the desired consistency is reached.
Step 20 –Drizzle the glaze over the cooled cake.
Step 21 –Slice and serve.
