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Beetroot and chocolate cake

Beetroot in a cake? Yes, you heard us right. You'll need to try it to believe us when we say that this flavour combination is delicious. The moist and rich cake is perfectly balanced with the creaminess of the frosting, so give your family and friends a surprise.

  • 30 minutes prep. time
  • 30–40 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts
Chocolate cake with pink beetroot icing on a stand with a slice cut out of it
Give this interesting combination of flavours a go | © National Trust/William Shaw


For the cake

  • 450g raw beetroot
  • 6 eggs
  • 120g cocoa powder
  • 300g self-raising flour
  • 300ml vegetable oil
  • 300g caster sugar

For the frosting

  • 150g butter
  • 200g cream cheese
  • 600g icing sugar


Step 1

Pre-heat your oven to 155°C (140°C fan/gas mark 3) and line two 23cm loose-bottom cake tins with parchment paper.

Step 2

Peel and trim the beetroot. Roughly chop and place into the bowl of a food processer. Pulse until the mixture is almost pureed.

Step 3

Place the pureed beetroot into a sieve over a bowl and leave to drain for a few minutes – reserve the liquid that drains off.

Step 4

For the cake

Place the beetroot into the bowl of the mixer along with the eggs, oil, sugar, flour and cocoa powder. Turn on a low speed and beat until fully combined.

Step 5

Divide the mix between the two lined tins and bake for 30–40 minutes until cooked and an inserted skewer comes out clean.

Step 6

For the frosting

Whisk the butter and cream cheese until soft. Gradually add the icing sugar, followed by enough of the reserved beetroot juice to give a light pink colour.

Step 7

Once the cakes have cooled, remove them from their tins.

Step 8

Place the first sponge on a plate, and top with half the frosting. Place the second sponge on the top and finish with a final layer of frosting.

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