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.