This moist chocolate cake recipe is the best when you want a super satisfying chocolate cake. Suprisingly, this chocolate beet cake adds lots of nutrients to your diet, too!
Originally published on February 12, 2016.
I was lucky enough to celebrate my birthday whilst I was in Rye (England) just over a year ago in October.
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I had stayed at The Mermaid Inn with my mother, the night before, which was something I’d wanted to do for many years. We had a gorgeous breakfast at the inn.
Afterwards, we picked up my Aunt Rosa and headed to Bodiam Castle, a National Trust property which we were able to visit for free with our Royal Oak Foundation memberships. I love Bodiam Castle, with its iconic moat!
Afterwards, we met my cousins for a fabulous pub lunch. However, my cousin, Denisa, wouldn’t let me order dessert, which was quite strange. It all made sense when we headed back home as she had made a lovely homemade birthday cake for me! I was surprised, but not disappointed. Believe it or not, I dried my hair completely straight that morning, but this is the result of English weather in October on my hair.
After the obligatory photos and candle-blowing, we all enjoyed a cup of tea with our slice of cake.
I don’t remember who commented first, but someone complimented Denisa on her cake. It was such an incredibly delicious and moist chocolate cake! Then someone else said the same thing, and we all ended up agreeing how fabulous it was. Yes, of course I asked for the recipe. Actually no, I told Denisa I needed the recipe!
She was smiling the entire time, but it wasn’t because of everyone’s compliments. It was because the cake had a secret ingredient: beetroot! We were all shocked. A healthier, moist chocolate cake, that actually tastes better than a normal, vegetable-free chocolate cake? I’m in, chocolate beet cake it is!
What Makes This Chocolate Beet Cake Moist?
Given the fact that beets are 88% water, they contribute to the moisture component of this cake. You won’t taste the flavor of the beetroot if you concerned about this. As you read above, none of us realized there was beets in my birthday cake!
I wanted to post this recipe a while ago as I’ve made it myself a few times, but it just hasn’t happened until now. I’ll convince myself (and maybe you too), that it’s the perfect moist chocolate cake recipe for the new year (the beginning of better choices and resolutions) because it’s so healthy and nutritious with the addition of beets and no added butter (if you choose to skip the frosting)! Ha ha!
Want to make cupcakes instead? I’ve got you covered!
Cake Decorating with Edible Flowers
The cake below is how I decorated this chocolate beet cake for my mother’s birthday this year. I used flowers from my garden (since I don’t use any chemicals or pesticides) so they are safe to ingest. Here are a few tips:
- Only use flowers from a reliable source: your own pesticide free garden, or organically grown edible flowers from a store.
- Before putting any flowers or greenery on a cake or baked good, check to make sure it is non-toxic. For example, oleander flowers and leaves are extremely poisonous. They should NEVER be used to decorate any food. You can check an extensive list HERE.
- I used geraniums, jasmine and garbanzo bean leaves on my mother’s cake below. Roses and rose leaves are very pretty, too.
Moist Chocolate Cake Recipe (Chocolate Beet Cake)
adapted from a recipe by Lenna on Allrecipes-UK/Ireland (printable recipe below)
Preheat oven to 350 F (180 C).
Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
In a large bowl, place the dry ingredients, then add the pureed mixture.
Beat with an electric or stand mixer on low speed until well combined.
Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
Remove from pans after a few minutes and allow to cool completely on racks. You can tell from the photo that this is definitely a moist chocolate cake recipe that works!
Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top. Alternatively, pipe some frosting around the perimeter first, if you’d like to leave the sides “naked.”
Then spread more frosting over the middle of the moist chocolate cake.
Place the second layer on top and add more frosting.
Decorate as desired. Sometimes I put some almond crunch pieces on the sides and make frosting rosettes, with a pattern on top.
And here is my Mum’s birthday cake again. I smoothed the top with a hot spatula and then made a pattern with a knife: easy peasy, but also impressive.
Flowers are always good for hiding any imperfections, too!
All that’s left to do is to slice away and enjoy! I hope you like this moist chocolate cake recipe and sign up for more of my free recipes below.
The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!
A super moist chocolate cake made with beetroot.
Ingredients
- about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
- 1 tsp vanilla extract
- 1 1/2 cups (350 g) sugar
- 16 oz (500 g) oil (I used olive oil and avocado oil)
- 5 eggs
- 2 1/2 cups (340 g) all purpose flour
- 2 1/4 tsp baking soda
- 3/8 tsp salt
- 50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)
Mocha Buttercream Ingredients
- 1/3 cup (75g) butter, at room temperature
- 4 cups (500 g) confectioner’s sugar
- 1/4 cup (35 g) good quality unsweetened cocoa powder
- 1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
- 1 tsp vanilla
Instructions
Preheat oven to 350 F (180 C).
- Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
- Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
- In a large bowl, place the dry ingredients, then add the pureed mixture.
- Beat with an electric or stand mixer on low speed until well combined.
- Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
- Remove from pans after a few minutes and allow to cool completely on racks.
- Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
- Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
- Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving:Calories: 895Total Fat: 52gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 98mgSodium: 406mgCarbohydrates: 103gFiber: 4gSugar: 75gProtein: 8g
Here’s another chocolatey recipe with bananas hiding inside from my friend Serena:
double chocolate banana bread!
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Does this cake really takes half a litre of oil?!?! 😳
Sorry but just had ask
If you think it’s too much, use a different recipe, but it’s correct, yes.
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I am looking forward to making this cake, hopefully today. Can you tell me if the cocoa should be natural or Dutch-processed?
Thanks!
Hi Kinsey, I use Barry Callebaut which is Dutch processed. Enjoy!
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Tried the cake but nit the icing. Very nice recipe. Moist and not too sweet. A bit too much oil feel when eating it for my taste. And took a lot longer to cook in my oven. I used 2 silicon 8″ round pans. Served with a raspberry chia spread i make. Tasty. Would make it again. I might try experimenting with substituting some of the oil for milk or applesauce.
Glad you like it, and yes, do experiement now that you know how it turns out as the recipe is written. I’ve never experienced the oil feel, however, everyone has different taste buds. Sounds good with the raspberry chia spread, too! Thanks, Suzanne!
What a fantastic recipe! I’ve heard beetroots helps to keep moisture inside a cake…I’ve a large boiled beetroot in my fridge… I should try ASAP :)
I’ve heard of chocolate beet cake, and have alaways wanted to make one. Yours looks delicious. And so does that breakfast you photographed!
Can you please make a vegan recipe for those who want to try some of your recipes 😋
I have lots of savory vegan recipes, but vegan baked desserts are much more difficult for me, Joan! However, I do have the most glorious vegan doughnuts I highly recommend you try! Find the recipe here. https://www.christinascucina.com/perfect-vegan-doughnuts-made-with-yeast-vegan-donut-recipe/ :)
The beets does give a beautiful color to the cake. I never tried a beetroot cake before. But I do love beets. The cake looks gorgeous
Thanks, I hope you give it a try!
I’m not sure what’s more stunning, the castle or your Mother’s birthday cake. And who doesn’t want a satisfying chocolate cake? Every day? :-) Valentina
Awww thanks, Valentina! I wish we could indulge everyday!
This was very very very yummy! Two things, though:
1. This recipe makes a LOT of frosting. Like, enough for a whole second cake. Oh, well, guess that means I need to bake it again…
2. The beets certainly add a gorgeous texture, but with 5 eggs and TWO CUPS of oil, it’s kind of disingenuous to say the moistness comes from the beets…
But, like I said, it is delish!
Oh dear, Rachel, you have reminded me of the frosting on this recipe! I was supposed to cut down the amount! I’m so sorry!! I’m really glad you liked the cake though, and yes, the frosting will keep in the fridge for at least a week, so no rush.
Regarding the ingredients, I would bet that if you made this cake without the beets it would be much less moist than it is with the beets. Maybe I’ll try it one day and post the photos/results :) Again, happy you liked it and I will cut down the frosting amount, thank you!!!
Christina
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Hi Christiina,
Before I make this cake, I have issues with the amount of oild … 16 oz. I’ve never seen a cake that called for that much oil. Seems excessive.
Hi Phyllis, maybe you’re new to my site, but I only post recipes that have either been in my family forever, or are tried, tested and true. I would never just post a recipe without having made sure I’d pass it on to a family member or friend. Yes, the amount is correct, but if you don’t trust me, please feel free to use another recipe. CC
Thank you and bless you! I had to check to make sure it wasn’t a misprint as I’ve had a bad experience in the past with a misprint and had to toss some very expensive ingredients down the drain.
Yes, I’m brand new to your site and looking forward to all you have to offer. I have an Italian sister-in-law and beck when we lived only a couple miles away from eachother, we’d often make homemade pasta, ravioli, etc. Now, unfortunately, we’re States apart.
Again, thank you for the clarification. Can’t wait to make this cake.
Phyllis, you won’t be disappointed with the recipes you find on Christinas’ post. You must try her Sicilian Whole Orange Cake recipe! It’s absolutely delicious! I’ve tried variety of her recipes, from Scottish and Italian, so far I’ve been very pleased. If it’s possible for you, weigh the ingredients if the recipe calls for you to do so. I’ve found I get a better and more consistent bake when weighing vs measuring. Cheers!
You are so kind, Mary Louise, thank you! You are exactly right about weighing vs. measuring, too! Thanks for adding that! :)
Ok, so I had an excess amount of beets in my garden and had heard about beets in chocolate cake – give it a try I thought!
So as you do, I googled for a recipe and as luck would have it, the same lovely lady who has provided us with THE BEST DONUT RECIPE IN THE WORLD, had a post for a chocolate and beetroot cake. It only makes logical sense to trust in a recipe by Christina, if the donuts are anything to go by.
Well, every word of the blog for this recipe is TRUE. My kids couldn’t even tell there were beets in it. The texture of this cake is amazing – so light yet moist and so chocolatey without being sickening.
This recipe is by far the best chocolate cake recipe I’ve tried and beli ve me, I’ve tried many. I’d imagine it would also be amazing for the basis of a Black Forest cake with its stunning colour.
Christina, thanks so much for yet anther all time favourite. You really need to have your own Netflix show!!
Well I will sleep soundly tonight after reading this, Anastasia!! What a lovely, lovely review! Neither one of the recipes are actually mine, but I do tweak and test and then share the recipes I love! Thank you so much for letting me know how much you and your family loved this cake. It’s so funny because my 3 year old niece is here for the weekend and I pulled this chocolate cake out of the freezer (it freezes beautifully, btw) and she LOVED it! As you said, no clue about the added nutrition with the beets!
Thanks again, Anastasia, you made my day! 🍰
This cake is magnificent!
I made it gluten free using White Wings Gluten Free flour. The texture of the cake is superb. It is incredibly moist, rises like a dream and would have to be up there with some of the best gluten free cakes I have tried!
Thank you soooo much for sharing this recipe
Tania
Fabulous, Tania! I’ll keep that in mind when I need to bake a GF cake for friends! So happy with your results and thank you SO much for letting me know! :)
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I made this for my husband’s birthday last night, and he absolutely loved it! My kids and in-laws did too. The common comment was that it wasn’t too sweet. It was the perfect mix of the smooth chocolate cake, and a hint of coffee with a little kick of sweetness in the icing. I can’t wait to have it with tea this afternoon!
You brought up something I should highlight on this recipe: correct, it is not a cloyingly sweet chocolate cake, Lorna. So glad everyone enjoyed it. It is lovely to have with a cup to of tea, too! :)
I love cake recipes with unusual ingredients, so just HAD to try this one. But when making the batter I felt so insecure. I smelled..beets. When the cake tins went into the oven, I smelled…beets. I wholeheartedly believed that this one was going to be my Waterloo (kept checking the recipe, where did I go wrong). And then my colleagues, who are my trustworthy testers (putting their BMI on the line) , they thought it was moist, brimming with chocolate, divine! Some of them despised beetroot; like my next door neighbor who’s a chef and wasn’t able to determine what freaky ingredient I used. So: thank you thank you thank you for sharing the recipe. And yes, there’s sugar in it…but isn’t that made of beets too, which are….a vegetable! :) :) :) P.s. I used sunflower oil
LOVE this story, Anne!! Tee hee! Especially the fact that the chef couldn’t sense the beetroot, either! I have to say, I was also fooled when my cousin made it for me, so we’ve all been fooled :) Thanks so much for letting me know, I appreciate it! Christina
mine came out delicious but super dry! what?! :( will try this again once eaten :P
How in the world that happened, I have no idea, Jacinta! Maybe you over baked it? But I think it would have to be SUPER over-baked! Let me know if you try again. CC
For the cake it calls for 9T then an additional 9 T of coco…………..is that a misprint?? Going to make this just wanted to know.
Oh goodness yes, misprint, Janet! Going to fix it now, I never noticed that and it’s so obvious! Thanks for catching it!
My husband asks for beet cake every year for his birthday. It really is good and so moist. We use canola oil, to not take away from the wonderful chocolate flavor. In my opinion, this is a much better alternative to red velvet cakes, with its rich, dark color.
It really is, Linda. I used to use canola oil, also, until I read about the GMO use and pesticide use mostly in Canadian rapeseed. It might be different in the UK and Europe, but I’ve stopped using it. :(
How much beet puree should I use, or does it matter? Can you give me an idea in cup size?
GORGEOUS cake! Can’t wait to make it!
No, the recipe only specified the size of beets, not how much puree, so I think as long as you don’t have an extremely small or large beet size, you should be fine, Anna. Good luck! :)
Wow this cake looks so amazing! So chocoately!
Thank you, Eden! It really is!
Such a lovely and beautiful cake with a surprise! I love that you used beets, they are such a great addition to this recipes.
It makes a difference, Fabiola! Give it a try!
This cake is perfection!!! I am always so envious of people who can decorate cakes beautifully. It’s a skill I just don’t have :P
Thanks, Brandon! Sounds like you could use my cake decorating tutorial (photo and link just above the comments) with NO PIPING BAG needed! Super simple ways to decorate cakes to look stunning, without any piping skills! :)
Sounds like a great birthday celebration — and I love those full on English breakfasts! Enjoyed quite a few of those while backpacking through England back in 2013. Looove that this cake has beets in it! Pinning!
I love that you called it a “full on English breakfast” instead of a full English! It truly is that! :) I read a study that states that eating a full English breakfast helps you to lose weight! That’s my kind of diet! :)
This is beautiful! I’ve never used beets in baking before, but the texture of this cake looks like pure perfection! I really need to try it!
Your really should, Annie! Thanks!!
Oh wow, the color and texture of this cake is amazing, I seriously cannot wait to try it! Love that it’s packed full of healthy fats, too instead of vegetable oil. Bodiam Castle looks incredible, by the way. I definitely need to visit someday.
Yes, it’s definitely a keeper, Kimberly! I hope you can visit Bodiam one day; your kids would LOVE it!
Made this for my husbands birthday . This cake is very moist , will be making it again.
Lovely, Jean! So happy to hear it! Happy belated birthday to your husband too; he’s a lucky man! :)
Whoa, you may have just turned me into a beet lover! Usually I hate them, but paired with chocolate?? Sign me up! This cake looks so moist and amazing.
Oh yeah, you don’t even taste them in this cake, Elizabeth! Thank you for stopping by!
I think cakes are healthy for the mind, and beetroots I am sure are good for the soul, so hurrah! Thanks for sharing to others!
Thank YOU! :)
What a beautiful chocolate cake! I love the deepened flavor added by the beets! Exceptionally decorated too! I can’t wait to make this cake and thank you for sharing the recipe. I’m glad that I just found you on Memorie de Angelina blog!
Oh thank you, Roz! I’m so sorry I didn’t see this comment until now as this was sent into my spam folder, for some reason. You are very kind, and I’ve taken a peek at your lovely site, too! Gorgeous photos! I know we have a lot in common since we both follow Frank!
Keep in touch! CC
Beautiful cake and I think that beets are such a great addition making the cake oh so moist. Your cake is really beautiful Christina.
Thank you so much, Suzanne!
I have always wanted to try a chocolate cake with beets, I have always heard that they are incredibly moist and delicious. This is a good recipe to hold onto!
Thanks, Andi! I hope you can try it one day, it’s really a treat!
Well, it’s “mental healthy” at least! Looks wonderful and I have loved beets in my chocolate cakes since I was a kid! And Mayo. And zucchini! Bring it all on!
Love it! Thanks, David!
Nothing has changed in four years! I still love chocolate cake in any way, shape, or form! The one you made for your mother is stunningly beautiful. But, that does not surprise me…
Awww, you’re so sweet, David! Thank you so much! :)
You know how to tempt us with the best moist chocolate, don’t you? Christina, this looks delicious and love the colour of the batter – or is that beeter ;-) ? I was going to say let’s put some beet and chocolate macarons on top but that would be OTT for such a perfect cake!
No way, I’ve already gone OTT with the all that buttercream, so throw them on!! ;)
Uh, ho… beets. The one foodstuff in the whole world I detest. And I’ve eaten things like deep fried ants and curried rat…. BUT I have to say, if there’s a recipe that might actually get me to enjoy them, this might be the one! Have to imagine the beets provide a kind of earthy background, not too noticeable on their own?
(And your cake decorating skills are just amazing, btw!)
That’s funny, Frank! I didn’t think you hated anything ;) I don’t like them unless they’re pickled (no added sugar) or in this cake! :)
Oh my, I am not a chocolate person, but you might convert me with this cake. Looks absolutely amazing!
I wouldn’t put so much frosting on the cake if I was to entice you with it Cathy, as I know you’re not big into sweets, but I bet I could do it! :)
The cake, like the story, sounds fabulous! I love the retro styling (of course) and really, really want to give it a whirl! I think cakes are healthy for the mind, and beetroots I am sure are good for the soul, so hurrah! Thanks for sharing both the cake, and the story (sorry about your hair) x
That is an awesome quote: “Cakes are healthy for the mind, and beetroot are good for the soul!” haha! Love it! I’m glad you have a sense of humour! Yes, unfortunately, my hair has a mind of it’s own! :(
Looks amazing! (sorry Tony!)
That’s funny, Lee! You remembered from the crab cakes!
Please don’t big-up how virtuous this cake is. It contains well over two pounds of sugar and a huge amount of fat from the oil and butter. It may be delicious, but it is very far from being “healthy”, as you claim.
Pete, my sarcasm has obviously been lost on you. I thought the “ha ha” made it clear, in case anyone thought I was being serious, but clearly it wasn’t enough. Sorry I wasn’t more transparent; I am not claiming this is a “healthy” cake at all.