Don't Knock It Until You Try It Beet Cake

Get ready to redefine your idea of dessert with the irresistibly unique "Don't Knock It Until You Try It Beet Cake." This moist and chocolatey treat features an unexpected hero: puréed raw beets, which lend natural sweetness, vibrant color, and a subtle earthiness that perfectly complements rich cocoa powder. Paired with tangy buttermilk and a touch of vanilla, this cake is delightfully decadent while offering a surprising depth of flavor. Optional dark chocolate chunks add a hint of bitterness for balance, and a final dusting of powdered sugar gives it a touch of elegance. Ideal for adventurous bakers or those looking to sneak more vegetables into their diet, this show-stopping cake is easy to prepare and makes enough to serve a crowd. Perfect for dinner parties or a whimsical dessert twist, you truly won’t believe how delicious this beet cake is until you try it!

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 medium raw beets
• 2 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1.5 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 3 large eggs
• 0.75 cup vegetable oil
• 2 teaspoons vanilla extract
• 0.75 cup buttermilk
• 0.5 cup chopped dark chocolate (optional)
• 0 optional powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.

Step 2

Wash, peel, and chop the raw beets into small chunks. Place the beets in a pot of boiling water and cook until tender, about 20–25 minutes. Drain and allow to cool slightly.

Step 3

Transfer the cooked beets to a food processor or blender and purée until smooth. Measure 1 cup of beet purée and set aside. (You may have leftover purée.)

Step 4

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.

Step 5

In a separate bowl, beat the eggs, vegetable oil, vanilla extract, and buttermilk until smooth. Stir in the beet purée.

Step 6

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. If using chopped dark chocolate, fold it into the batter at this stage.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, dust the cake with powdered sugar for garnish, if desired. Slice and serve.

Nutrition Facts

Serving size	(1721.9g)

Amount per serving	% Daily Value*
Calories	4875.5

Total Fat 239.3g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 101.2g
Cholesterol 578.1mg	0%
Sodium 4883.5mg	0%
Total Carbohydrate 674.4g	0%
Dietary Fiber 73.5g	0%
Total Sugars 380.8g
Protein 88.3g	0%

Vitamin D 218.2IU	0%
Calcium 621.2mg	0%
Iron 44.6mg	0%
Potassium 4712.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 6.8%

Carbs: 51.8%