Cakes

Beet Cake | Moist Chocolate Cake with Grated Beet

Name: Beet Cake | Moist Chocolate Cake with Grated Beet
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 14 dilim
Ingredients: 250 gram beet; 280 gram all-purpose flour; 50 gram unsweetened cocoa powder; 200 gram granulated sugar; 3 adet eggs; 150 ml vegetable oil; 10 gram baking powder; 3 gram salt

5.0 3 reviews 1 view

Şahnur MertoğluCommis

22 August 2026 Last updated: 22 August 2026

This chocolate cake gets its moisture and color from raw grated beet. Beet is naturally sweet and replaces some of the sugar, while cocoa masks its earthy aroma, making the two a natural pairing. The beet is grated raw rather than boiled; boiling it would drain away its juices and leave the cake dry.

Beet Cake | Moist Chocolate Cake with Grated Beet

14 slice 30 min + 45 min Easy 175°C oven

Step by Step

How to make it?

Grate and drain the beet

12 min

Peel the beet and grate it finely. Coarsely grated beet will feel stringy in the cake. Place it in a strainer, gently squeeze it by hand, and discard the dark juice. Do not squeeze it completely dry; that juice keeps the cake moist. Wear gloves, as beet juice will stain your hands.

Beat the eggs and sugar

6 min

Beat the eggs and sugar together for 5 minutes, until pale and doubled in volume.

Add the oil

3 min

Pour in the vegetable oil in a thin stream while mixing on low speed. Do not add it all at once, or the mixture may split.

Add the dry ingredients and beet

5 min

Sift in the flour, cocoa powder, baking powder, and salt, then mix with a spatula. Fold in the grated beet, lifting from the bottom. The batter will be thick and dark burgundy; that is expected. Stop mixing as soon as no flour is visible.

Pour into the pan

3 min

Pour the batter into a greased pan dusted with cocoa powder; dusting a chocolate cake pan with flour leaves white marks on the surface. Smooth the top and tap the pan on the counter twice.

Bake

45 min

Bake in an oven preheated to 175°C / 345°F for 45 minutes. Color is hard to judge in chocolate batter; the cake is done when a toothpick inserted in the center comes out with a few moist crumbs. If it comes out completely dry, the cake is overbaked. Let it rest in the pan for 15 minutes, then transfer to a wire rack.

Reminder

Let the cake cool on a wire rack for at least 1 hour; this time is not included in the recipe duration. Beet cake feels moist and heavy while warm and develops its proper texture as it cools.

Nutritional Values · 1 serving

Values are estimates

256 kcalCalories

4 gProtein

33 gCarbohydrate

12 gFat

2 gFiber

15 gSugar

100 mgSodium

2 gSaturated Fat

Protein 6% Carbohydrate 52% Fat 42%

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Ingredients

8 ingredients · 14 slice for

14 sliceServing

For the cake
250 g beet

What can I use instead?
carrot — use the same amount; it gives the cake an orange color and a more familiar flavor

zucchini — use the same amount; it contains more water, so squeeze it before using
280 g all-purpose flour
50 g unsweetened cocoa powder

What can I use instead?
grated dark chocolate — use 120 g, melt it in the vegetable oil, and reduce the sugar by 30 g
200 g granulated sugar
3 pcs eggs
150 ml vegetable oil

What can I use instead?
melted butter — use 165 g; makes the cake richer but firms up as it cools
10 g baking powder

What can I use instead?
baking soda and lemon juice — 6 g baking soda and 12 ml lemon juice give the same rise
3 g salt