Beet Chocolate Cake is the ultimate dessert that combines indulgence with healthy ingredients. This fudgy cake features a secret component — beets! It’s a semi-naked layer cake that boasts rich chocolate beet layers and a luscious chocolate cream cheese frosting. Perfect for any special occasion, this cake will surprise and delight your guests, making it a must-try recipe.

Why You’ll Love This Beet Chocolate Cake

This moist beet chocolate cake offers an array of benefits that will make you a fan. First, the hidden beets provide natural sweetness and moisture, making it an ideal choice for a healthy chocolate cake with beets. Not only does it taste divine, but it also can easily be transformed into a vegan beet chocolate cake recipe or a gluten-free beet chocolate cake with simple substitutions. You can impress your family and friends with this chocolate beet cake while also providing them with a nutritious dessert. It’s perfect for Valentine’s Day or any celebration where you want to showcase a decadent treat.

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Ingredients for Beet Chocolate Cake

Gather these items:

1 package 8.8 oz Love Beets cooked beets (drained)
1¾ cups all-purpose flour
¾ cup Dutch-process cocoa powder
1½ cups granulated sugar
½ cup dark brown sugar (packed)
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
¾ cup vegetable oil
2 teaspoons vanilla extract
¾ cup hot coffee
4 oz dark chocolate (60-70% cacao, melted and slightly cooled)
15 oz cream cheese (softened)
¾ cup unsalted butter (softened)
4 cups powdered sugar
¾ cup Dutch-process cocoa powder
⅔ cup heavy cream (added gradually)
1 tablespoon vanilla extract
½ teaspoon salt
5 oz dark chocolate (melted and cooled)
Chocolate shavings or curls

How to Make Beet Chocolate Cake Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: Add the drained beets to a food processor or blender and puree until completely smooth with no chunks remaining. Set aside.
Step 3: In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
Step 4: In a separate bowl, whisk the eggs. Add buttermilk, vegetable oil, vanilla extract, and the beet puree. Whisk until smooth and well combined.
Step 5: Add the wet ingredients to the dry ingredients and mix just until combined.
Step 6: Stir in the melted chocolate until incorporated.
Step 7: Slowly add the hot coffee and mix until smooth. The batter will be thin – this is perfect!
Step 8: Divide the batter evenly between the prepared pans.
Step 9: Bake for 30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Step 10: Cool cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.
Step 11: In a large bowl or stand mixer, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes.
Step 12: Sift together the powdered sugar and cocoa powder.
Step 13: Add the powdered sugar mixture to the cream cheese mixture gradually, alternating with the heavy cream, beating on low speed.
Step 14: Add the vanilla extract and salt, then beat until smooth.
Step 15: Mix in the melted and cooled chocolate until the frosting is smooth and creamy.
Step 16: If the frosting is too thick, add more heavy cream 1 tablespoon at a time. If too thin, refrigerate for 15-20 minutes.
Step 17: Use a long serrated knife to slice each cake into two layers. Spread a thinner layer of frosting between each layer.
Step 18: Place the first cake layer on your serving plate or cake stand.
Step 19: Spread a thin layer of chocolate cream cheese frosting on top of the first layer.
Step 20: Gently place the second cake layer on top and press down lightly. Repeat until you don’t have any more cake layers.
Step 21: Apply a thin crumb coat of chocolate cream cheese frosting all over the cake. Refrigerate for 20-30 minutes until firm.
Step 22: For the semi-naked look: Apply a thin layer of frosting to the sides, allowing the dark cake layers to peek through.
Step 23: Apply a more generous amount of frosting to the top of the cake, smoothing or swirling as desired.
Step 24: Garnish with fresh raspberries, chocolate shavings, and a light dusting of cocoa powder if desired.
Step 25: Refrigerate until ready to serve. Remove from refrigerator 30-60 minutes before serving for best texture and flavor.

Pro Tips for the Perfect Beet Chocolate Cake

Keep these in mind:

Ensure your beets are well-pureed for a smooth texture.
Use room temperature ingredients for better mixing.
Don’t overmix your batter to keep the cake light and fluffy.
Let the cake cool completely before frosting for the best results.

Best Ways to Serve Beet Chocolate Cake

For an unforgettable dessert experience, try these serving ideas:

Pair each slice with a scoop of vanilla ice cream for a sumptuous dessert.
Top with fresh raspberries to enhance the chocolate and beet flavors.
Serve with a drizzle of beet chocolate frosting recipe for an extra treat.

Decadent Beet Chocolate Cake with Hidden Veggies - Beet Chocolate Cake - additional detail

How to Store and Reheat Beet Chocolate Cake

This cake can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm individual slices in the microwave for 10-15 seconds. This is great for meal prep, as it keeps well and can be enjoyed at any time.

Frequently Asked Questions About Beet Chocolate Cake

What’s the secret to perfect Beet Chocolate Cake?

The secret lies in using well-pureed beets, which not only add moisture but also a subtle sweetness, making this a truly indulgent chocolate beet cake.

Can I make Beet Chocolate Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost them before serving. This allows the flavors to meld beautifully.

How do I avoid common mistakes with Beet Chocolate Cake?

To prevent a dry cake, measure your flour correctly and avoid overbaking. Always check for doneness with a toothpick to get that moist beet chocolate cake texture.

Creative Variations of Beet Chocolate Cake You Can Try

Here are some fun twists to customize your cake:

Substitute almond flour for a gluten-free option.
Try adding walnuts or pecans for a crunchy texture.
Use a vegan cream cheese frosting to make it a vegan beet chocolate cake recipe.
Incorporate spices like cinnamon or nutmeg for added warmth.

Decadent Beet Chocolate Cake with Hidden Veggies

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Author: Jessica
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

The fudgiest, most decadent chocolate cake with a secret ingredient – beets! This semi-naked layer cake features rich chocolate beet cake layers and luscious chocolate cream cheese frosting with optional ganache drip. Perfect for Valentine’s Day or any special occasion.

Ingredients

Scale

1 package 8.8 oz Love Beets cooked beets (drained)
1¾ cups all-purpose flour
¾ cup Dutch-process cocoa powder
1½ cups granulated sugar
½ cup dark brown sugar (packed)
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
¾ cup vegetable oil
2 teaspoons vanilla extract
¾ cup hot coffee
4 oz dark chocolate (60-70% cacao, melted and slightly cooled)
15 oz cream cheese (softened)
¾ cup unsalted butter (softened)
4 cups powdered sugar
¾ cup Dutch-process cocoa powder
⅔ cup heavy cream (added gradually)
1 tablespoon vanilla extract
½ teaspoon salt
5 oz dark chocolate (melted and cooled)
Chocolate shavings or curls

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Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Add the drained beets to a food processor or blender and puree until completely smooth with no chunks remaining. Set aside.
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs. Add buttermilk, vegetable oil, vanilla extract, and the beet puree. Whisk until smooth and well combined.
Add the wet ingredients to the dry ingredients and mix just until combined.
Stir in the melted chocolate until incorporated.
Slowly add the hot coffee and mix until smooth. The batter will be thin – this is perfect!
Divide the batter evenly between the prepared pans.
Bake for 30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Cool cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.
In a large bowl or stand mixer, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes.
Sift together the powdered sugar and cocoa powder.
Add the powdered sugar mixture to the cream cheese mixture gradually, alternating with the heavy cream, beating on low speed.
Add the vanilla extract and salt, then beat until smooth.
Mix in the melted and cooled chocolate until the frosting is smooth and creamy.
If the frosting is too thick, add more heavy cream 1 tablespoon at a time. If too thin, refrigerate for 15-20 minutes.
Use a long serrated knife to slice each cake into two layers. Spread a thinner layer of frosting between each layer.
Place the first cake layer on your serving plate or cake stand.
Spread a thin layer of chocolate cream cheese frosting on top of the first layer.
Gently place the second cake layer on top and press down lightly. Repeat until you don’t have any more cake layers.
Apply a thin crumb coat of chocolate cream cheese frosting all over the cake. Refrigerate for 20-30 minutes until firm.
For the semi-naked look: Apply a thin layer of frosting to the sides, allowing the dark cake layers to peek through.
Apply a more generous amount of frosting to the top of the cake, smoothing or swirling as desired.
Garnish with fresh raspberries, chocolate shavings, and a light dusting of cocoa powder if desired.
Refrigerate until ready to serve. Remove from refrigerator 30-60 minutes before serving for best texture and flavor.