Make mini chocolate beet cakes with cream cheese frosting. This recipe can also be used to make a chocolate beet sheet cake with cream cheese frosting if you prefer.
I made this chocolate beet cake that I had been eyeing ever since Joy the Baker posted the recipe.
I love assembling layer cakes. That's my favourite part when I'm making cakes because I find the stacking part very satisfying.
The cake is fantastic, moist, not too dense, quite chocolaty, and not too sweet. Plus, there are vegetables hidden in it! I love the fact that it's moist without having to add vegetable oil or shortening to the batter.
The frosting is a simple cream cheese frosting, need I say more. I think tangy, but sweet cream cheese frosting goes so well with chocolate cake. I love the color contrast of the creamy white frosting on the dark cake. It looks sophisticated, and it tastes great.
Roasting beets to use in a cake
For this recipe, I roasted a few beets (about 5 or 6 small ones) in a 375°F oven for about an hour in a foil packet with a little oil. I let the beets cool a little, and then I peeled and grated them. Be sure to grate them as finely as possible for the cake batter.
Mini chocolate beet cakes with cream cheese frosting
Chocolate beet cake
- 250 grams (2 cups) bleached all-purpose flour
- 75 grams (⅔ cup) Cacao Barry extra brute cocoa powder
- 5 mL (1 teaspoon) baking soda
- 2.5 mL (½ teaspoon) baking powder
- 2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
- 200 grams (1½ cups) grated beets
- 170 grams (¾ cups) unsalted butter room temperature
- 200 grams (1 cup) light brown sugar
- 170 grams (¾ cup) granulated sugar
- 2 large egg(s) room temperature
- 5 mL (1 teaspoon) pure vanilla extract
- 310 mL (1¼ cup) buttermilk (1 % fat)
Cream cheese frosting
- ½ cup (½ cup) unsalted butter room temperature
- ½ cup (½ cup) Philadelphia cream cheese (full fat, regular) room temperature
- 2 cups (2 cups) icing sugar
- ½ teaspoon (½ teaspoon) pure vanilla extract
- 1 teeny-tiny pinch citric acid or ¼ teaspoon lemon juice
- 15 mL (1 tablespoon) whole milk (3.25 % fat) up to 30 mL (2 tablespoons)
To make the chocolate beet cake
- Preheat the oven to 350°F. Prepare a 10×15-inch rimmed sheet pan by greasing it and lining the bottom with parchment paper. Set it aside for later.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars until they are well combined on medium-low.
- Add the eggs, one at a time, beating well between each addition, and scraping down the sides of the bowl as needed.
- Add the vanilla and beat again.
- With the mixer on low, add the flour mixture alternately with the buttermilk and the grated beets. Continue mixing and scraping down the bowl until the batter is well mixed.
- Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked through the center of the cake comes out clean. The cake will begin to pull away from the sides of the pan when it is done.
- Let the cake cool completely before proceeding.
To make the cream cheese frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until it is light and fluffy.
- With the mixer on low, add the other ingredients, except the milk. Increase the mixer speed to medium-high and continue beating. Thin the frosting out with 1–2 tablespoon of milk, as needed, to achieve the desired consistency.
- Line a baking sheet with parchment paper. With a 3-inch cake ring or round cookie butter, cut out 16 rounds of cake. Note one will be made of cake scraps.
- For each mini cake, place one layer of cake on the baking sheet. Top with a tablespoon or so of frosting, spread evenly, then another round of cake (pressed down gently) and then another tablespoon of frosting. Repeat with the other rounds of cake to make 8 miniature layer cakes.