Chocolate Beet Cake with Beet Cream Cheese Frosting

Name: Chocolate Beet Cake with Beet Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Joy; 1 teaspoons baking powder; 1 teaspoon baking soda; 3 You may have beet strands in your frosting as you decorate the cake. Think of it as natures sprinkles; 8 servings If youre wondering about beet stained hands… yes, I had two. They eventually wash clean; 1 box Roasted beets are cooled and peeled (which is easy… not to worry), and grated on the fine side of a grater; 2 mediums beets, unpeeled but trimmed of their greens; 2 Tbsps finely grated beets, mashed with a fork; 8 servings Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled; 1 medium In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; 237 milliliters packed brown sugar; 296 milliliters buttermilk; 158 milliliters unsweetened natural cocoa powder; 2001 adapted from Fine Cooking November; 227 grams (1 brick) cream cheese, softened; 2 larges eggs; 473 milliliters all-purpose flour, plus more for dusting the pans; 177 milliliters granulated sugar; 1 teaspoons fresh lemon juice; 1 teaspoon milk, depending on desired consistency; 8 servings Cool; 946 milliliters powdered sugar, sifted; 8 servings Print this Recipe; 1 pinch pinch of salt; 1 teaspoon salt; 177 milliliters ounces unsalted butter, softened, plus more for greasing the pans; 237 milliliters (2 sticks) unsalted butter, softened; 1 teaspoon pure vanilla extract; 1 teaspoon pure vanilla extract or scrapings of 1 vanilla bean pod; 1 teaspoon vegetable oil

Chocolate Beet Cake with Beet Cream Cheese Frosting requires about 45 minutes from start to finish. One serving contains 3510 calories, 16g of protein, and 315g of fat. This recipe serves 8. This recipe covers 31% of your daily requirements of vitamins and minerals. Many people made this recipe, and 355 would say it hit the spot. Head to the store and pick up lemon juice, beets, baking soda, and a few other things to make it today. If you like this recipe, you might also like recipes such as Chocolate Beet Cake With Chocolate Cream Cheese Frosting, Beet Cake with Cream Cheese Frosting, and Chocolate Beet Cupcakes With Orange Cream Cheese Frosting.

Instructions

Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F.Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem.

Ingredients you will need

Beet

Water

Equipment you will use

Oven

Place clean beets in a piece of foil.

Ingredients you will need

Beet

Equipment you will use

Aluminum Foil

Drizzle with just a bit of vegetable oil. Seal up foil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Aluminum Foil

Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour.

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Knife

Oven

Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled.Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.Reduce the oven temperature to 350 degrees F. Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan.

Ingredients you will need

Frosting

Butter

Beet

Equipment you will use

Baking Paper

Baking Pan

Box Grater

Cake Form

Knife

Aluminum Foil

Oven

Cut it out and place inside the cake pan. Butter the parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Add a dusting of flour to coat the pan. Set pans aside while you prepare the cake.In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Ingredients you will need

Vanilla Extract

Baking Soda

Cocoa Powder

Butter

Beet

Cream

All Purpose Flour

Egg

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Frying Pan

Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be on the thick side not pourable.Divide the batter between the two prepared cake pans.

Ingredients you will need

Buttermilk

Butter

Milk

Egg

Equipment you will use

Spatula

Blender

Bowl

Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a skewer inserted in the center comes out clean.

Equipment you will use

Oven

Skewers

Frying Pan

Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.To make the Frosting:In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth.

Ingredients you will need

Cream Cheese

Frosting

Equipment you will use

Wire Rack

Stand Mixer

Bowl

Oven

Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets.

Ingredients you will need

Butter

Beet

Equipment you will use

Blender

Bowl

Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting.

Ingredients you will need

Vanilla Extract

Powdered Sugar

Lemon Juice

Frosting

Milk

Salt

Spread evenly.

Ingredients you will need

Spread

Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour before serving (it will make the cake easier to slice). Cake will last, well wrapped in the refrigerator, for up to 4 days.

Ingredients you will need

Frosting