A Beet Cake is a moist, earthy, naturally sweet, colorful cake that is a front-runner to carrot, pumpkin and zucchini!
Course Cake
Cuisine American
Keyword Sugar Beet Cake
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
cooling 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6servings
Equipment
1 Large springform pan, or 6 individual size springform pan.
Ingredients
Beet Cake
2cupsBeet puree cooked
1cupButter melted and cooled
3/4cupSugar
4Eggs
2 1/2cupsFlour
2tspBaking powder
1/2tspBaking soda
1/2tspSalt
1/2tspCardamom (optional)
1/2tspRose water or Orange blossom (optional)
Beet Icing
1/2cupButter softened
2cupsPowdered sugar
1tbspBeet juice saved from the cooked beets
1-3tbspVodkaas needed for icing consistency (or substitute with milk)
Instructions
Cake
Preheat oven to 350. Brush (or spray) oil on the baking pan or individual pans.
In a large bowl, add sugar and 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, about 30 minutes depending on the size of the pan.
Allow to cool completely while mixing the beet icing.
Icing
Whip the butter, powdered sugar and beet juice until light and fluffy. Spread onto the cooled cake. Garnish as desires: gold sugar or flower petals.
Video
Notes
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.
An added treat is to use a dark chocolate filling between two layers.