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If you’re looking for a chocolate cake that’s deeply rich, incredibly fudgy, and guaranteed to get people asking “what’s in this?”, this beet chocolate cake is it.
This is one of those recipes where the secret ingredient does all the heavy lifting behind the scenes. The beets don’t make the cake taste earthy or “vegetable-y.” Instead, they melt right into the batter and give you the kind of moist, tender crumb that’s almost impossible to get otherwise.
I’ve tested this cake a few different ways, and this final version, layered and lightly frosted with chocolate cream cheese frosting, is hands down my favorite. It’s bold, chocolate-forward, and honestly perfect for Valentine’s Day, birthdays, or any time you want a showstopper dessert that feels a little unexpected.
Table of Contents
Why bake chocolate cake with beets?
Beets might sound surprising in a dessert, but they work the same way other moisture-boosting ingredients do, they add structure and tenderness without stealing the spotlight.
Here’s what they do in this recipe:
- Add moisture without thinning the batter
- Create a tender, fudgy texture
- Deepen the chocolate flavor instead of competing with it
- Help the cake stay soft even after chilling
Once they’re pureed smooth in a food processor or blender, the beets completely disappear into the mixture. No chunks, no weird texture, just a rich chocolate cake that slices beautifully.
Let’s Chit Chat!!
I actually made this cake for the first time around Christmas for my husband’s dad, and I still remember how fast it disappeared. Everyone kept going back for “just a little more,” which is always my favorite kind of feedback.
That first version had a ganache layer too, and while it was delicious, it felt like too much. The cake itself is already so fudgy and rich that it didn’t need another heavy chocolate layer competing for attention. After testing it again, I landed on this version: frosted beet chocolate cake with chocolate cream cheese frosting. The slight tang from the cream cheese balances the deep chocolate flavor and really lets the cake shine.
The beets are doing so much work here too! Adding moisture, tenderness, and that melt-in-your-mouth crumb, and this frosting lets all of that come through instead of masking it.
What you’ll need
This recipe comes together using two bowls and simple steps.
You’ll mix all the dry ingredients (flour, cocoa powder, sugars, baking soda, baking powder, salt) in a large bowl, then whisk together the wet ingredients, eggs, buttermilk, oil, vanilla, and beet puree, before combining everything into a smooth chocolate batter.
A few things to note:
- Eggs should be at room temperature for a smoother mixture
- The melted dark chocolate should be cooled slightly before stirring in
- The hot coffee (or espresso) helps bloom the cocoa and deepen the flavor
The batter will be thin, that’s exactly what you want for a moist chocolate cake.
How to make beet chocolate cake
- Grease your cake pans and line them with parchment paper. This makes removing the cake easy and keeps the layers intact. I always grease my pans with my cake release goop!
- Blend the cooked beets until completely smooth. Take an extra minute here, smooth puree matters for the final texture.
- Whisk flour, cocoa powder, sugars, baking soda, baking powder, and salt until evenly combined.
- Whisk the eggs, buttermilk, oil, vanilla, and beet puree.
- Add the wet mixture to the dry ingredients and stir just until combined. Stir in the melted chocolate.
- Scrape the sides of the bowl with a spatula so everything mixes evenly.
- Slowly pour in the hot coffee while mixing. The batter will loosen and become glossy.
- Divide the batter evenly between pans and bake until a toothpick inserted in the center comes out with moist crumbs. The cakes might look like they slightly collapse in the center but don’t worry about that. It’s expected since this cake is more on the fudgier side.
- Let the cakes cool in the pan briefly, then transfer to a wire rack. Fully cooled cake is much easier to frost.
Chocolate cream cheese frosting
This frosting is easiest made with a stand mixer or electric mixer. You’re going to beat the cream cheese and butter until light and smooth, then gradually add the powdered sugar and cocoa powder. Finish with heavy cream, vanilla, salt, and melted chocolate.
If the frosting feels too soft, refrigerate it briefly. If it’s too thick, add a tablespoon of cream at a time until it spreads easily.
Assembling the cake (2 or 4 layers)
You can keep this as a classic two-layer cake, or slice each layer in half for a four-layer cake with thinner, more dramatic layers. I opted for the 4 slices of cake because this was for a special occasion!
For four layers:
- Chill the cake briefly before slicing
- Use a long serrated knife, or use this cake slicer tool to make your life easier.
- Spread a thinner layer of frosting between each layer
Finish with a light crumb coat, chill, then frost with a swirl of frosting on top and decorate the side as you like.
Tips for best results
- The flavor actually improves after a few hours in the refrigerator
- Don’t overbake, chocolate cakes dry out fast if left too long
- Always puree the beets until smooth
- Let the cake cool fully before frosting
Beet Chocolate Cake Storage
Store the assembled cake covered in the refrigerator for up to 4 days.
Let slices sit at room temperature before serving for the best texture and flavor.
Frequently asked questions About this BEet Chocolate Cake
Not really, the beets act like a moisture booster and the chocolate stays the dominant flavor in this cake recipe.
yes! Hot espresso works the same way, It deepens the chocolate flavor.
Yes. bake as cupcakes and check for doneness early. (They’ll bake up faster than a larger layer cake)
Most often overbaking a cake or adding too. much flour will result in a drier cake. Pull when you see moist crumbs, and spoon-and-level or weigh your flour before mixing it in.
You can use any cooked beets, but Love Beets are conveninet because they’re already cooked and tender, making the puree step quick and consistent.
Ultimate Chocolate Beet Cake
Ingredients
For the Chocolate Beet Cake:
- 1 package package 8.8 oz Love Beets cooked beets drained, or 8.8 oz beets you cooked and peeled yourself
- 1¾ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1½ cups granulated sugar
- ½ cup dark brown sugar packed (can use light brown sugar too)
- 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
For the Chocolate Cream Cheese Frosting- (Read notes for different measurements if making 2 layered cake)
- 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
For Garnish:
- Chocolate shavings or curls
Instructions
Make the Chocolate Beet Cake:
- 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.1 package package 8.8 oz Love Beets cooked beets
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.1¾ cups all-purpose flour, ¾ cup Dutch-process cocoa powder, 1½ cups granulated sugar, ½ cup dark brown sugar, 1½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate bowl, whisk the eggs. Add buttermilk, vegetable oil, vanilla extract, and the beet puree. Whisk until smooth and well combined.2 large eggs, 1 cup buttermilk, ¾ cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Stir in the melted chocolate until incorporated.4 oz dark chocolate
- Slowly add the hot coffee and mix until smooth. The batter will be thin – this is perfect!¾ cup hot coffee
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter, but not completely dry – we want fudgy!).
- Cool cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.
Make the Chocolate Cream Cheese Frosting – Read notes if making 2 layers of cake instead of 4
- In a large bowl or stand mixer, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes.15 oz cream cheese, ¾ cup unsalted butter
- Sift together the powdered sugar and cocoa powder.4 cups powdered sugar, ¾ cup Dutch-process cocoa powder
- Add the powdered sugar mixture to the cream cheese mixture gradually, alternating with the heavy cream, beating on low speed.⅔ cup heavy cream
- Add the vanilla extract and salt, then beat until smooth.1 tablespoon vanilla extract, ½ teaspoon salt
- Mix in the melted and cooled chocolate until the frosting is smooth and creamy.5 oz dark chocolate
- If the frosting is too thick, add more heavy cream 1 tablespoon at a time. If too thin, refrigerate for 15-20 minutes.
Assemble the Cake
- Use a long serrated knife, or use this cake slicer tool 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 (about1/2-3/4 cup).
- 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 using an offset spatula or bench scraper, allowing the dark cake layers to peek through. Keep the frosting rustic and thin on the sides.
- 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.
Notes
Make-Ahead Tips:
Cake layers can be baked up to 2 days ahead. Wrap tightly in plastic wrap and store at room temperature. Frosting can be made 2 days ahead and refrigerated. Get back to room temperature then beat briefly before using.Assembled cake can be made 1 day ahead.
Storage:
Store covered in the refrigerator for up to 4 days. The cake actually tastes better the next day as the flavors meld together!Beet Tip:
Make absolutely sure the beets are pureed completely smooth, or you may have beet chunks in your cake. Love Beets are already cooked and tender, making them perfect for easy pureeing.Fudgy Texture:
Don’t overbake! Check the cakes at 34 minutes. They should be set but still moist for that signature fudgy texture.Chocolate Cream Cheese Frosting (for 2 layers)
- Cream cheese: 10½ oz (300 g), softened
- Unsalted butter: ⅝ cup (140 g), softened
- Powdered sugar: 3 cups (360 g)
- Dutch-process cocoa powder: ⅝ cup (60 g)
- Heavy cream: ⅓ cup (80 ml), add gradually
- Vanilla extract: 1¾ tsp
- Salt: ¼ tsp
- Dark chocolate, melted & cooled: 3½ oz (100 g)
Nutrition information is automatically calculated, so should only be used as an approximation.
