This Sugar Beet Cake recipe is a moist, earthy, naturally sweet, colorful cake that is a front-runner to carrot, pumpkin and zucchini!
So many strange and unexpected places we obtain sugar from. Having lived in Brazil for a spell, the sugarcane fields were just as vast there as the corn fields are here in America. Funny thing is, if most people were handed a sugar cane and told to go make a cake with it, they wouldn’t have a clue how to get that woody ole stick to give them the sugar they are familiar with in the grocery store. Beets are much the same, only easier.
Baking A Cake With Beets
When the beets are steamed inside their skin, the most amount of sweetness is retained instead of losing the beet juices in boiled water. Wrap the beets, still in their skin, in parchment paper or foil, place on a baking sheet and bake for about 30 minutes, depending on how large they are, leave them to cool completely in the wrapping, then rub or peel the skin off. The juices will have been retained inside, which is where all the flavor is.
Yes, beets are a beautiful bright red, or magenta in color and can easily stain your hands which means you might want to use gloves. They also are great for dying eggs or fabric.
If you don’t want to fuss with the red stain on your hands, try golden beets, which are as vibrant a golden yellow as turmeric and a little easier to deal with getting the stain off your hands, but of course, you won’t get this gorgeous pink cake!
Beets For Your Health
While living in Brazil, nearly every corner in small towns and huge cities had kiosks for healthy smoothies long before America discovered the smoothie craze.
Brazil is so rich in tropical fruits and power food veggies that a smoothie there made our sugary smoothies here in America, look pitiful.
Healthy Cake Recipe
While I really just wanted to share with you my delicious ‘pink’ beet cake recipe, I can’t ignore the incredible health benefits of beets.
Beets are considered a ‘super food’ because they are power packed with many minerals and plant compounds. These health properties are believed to lower blood pressure and add energy to our cells. What a fabulous dichotomy to most cake recipes!
Sugar Beet Cake Recipe Is Simply ‘Pretty’
Why on earth did I make a cake with beets?
Do you like carrot cake? Of course you do! Do you like zucchini bread? Absolutely!
How about pumpkin cake, pie or cookies? Yep!
Well, beets are way sweeter than any of those vegetables, particularly pumpkin, which has little to no flavor all by its lonesome.
Let’s Make My Sugar Beet Cake Recipe!
I added beet puree into the cake batter just as I would carrots, except I steamed the beets first to soften them, making them easier to mash into the cake batter.
I also used some of the juice that extracted from the beets when I peeled and sliced them, in the icing, making for a lovely pink icing.
Try to get past thinking of beets in your cake as weird, and look to them as another fabulous ingredient to add to your baking repertoire.
Together, let’s bring a splash of color to our baked goods, and then tell our guests ‘after’ what’s in them!
- Baking powder
- Baking soda
- Confection sugar
- Individual springform pans or 1 large removable bottom pan
- Stand-up mixer
- Food processor
- Measuring cup
- Measuring spoons
- Vegetable peeler
- Non-stick spray
- Cutting board
- Chopping knife
- Sauce pan – to boil the beets
- Stovetop or burner
Sugar Beet Cake RecipeCourse: DessertCuisine: American
A Beet Cake is a moist, earthy, naturally sweet, colorful cake that is a front-runner to carrot, pumpkin and zucchini!
Beet puree – 2 cups, cooked (notes below)
Butter – 1 cup, melted and cooled
Sugar – 1 cup
Eggs – 4
Flour – 2 1/2 cups
Baking powder – 2 teaspoons
Baking soda – 1/2 teaspoon
Salt – 1/2 teaspoon
Cardamom – 1/2 teaspoon (optional)
Rose water or Orange blossom water – 1/2 teaspoon (optional)
Butter – 1/2 cup, softened
Powdered sugar – 2 cups
Beet juice – 1 tablespoon, saved from the cooked beets
Vodka – 1 – 3 tablespoons, as needed for icing consistency (or substitute with milk)
- Preheat oven to 350. Brush (or spray) oil on the baking pan or pans.
- In a large bowl, add sugar. Whisk in one egg at a time until lighter in color. Whisk in the butter. Fold in the pureed cooked beets and add rose or orange water, if using.
- In a separate bowl, mix the dry ingredients together. Slowly stir the dry ingredients into the wet ingredients and mix.
- Place batter in the prepared pan (or pans, if using muffin tins), 2/3 the way up the pan.
- Bake until tester comes out clean.
- Allow to cool completely while mixing the beet icing.
- Whip the butter, powdered sugar and beet juice until light and fluffy. Spread onto the cooled cake.
- While the icing alone is so pretty, added garnish can be done right after spreading the icing, while it is still soft. I used gold decorative sugar, but dried rose petals would be lovely too.