Beetroot Surprise Cake

    1 hour 10 minutes

    Cakes are often made with apple, banana and pumpkin so why not beetroot? This cake is rich and moist and has the best colour all courtesy of the beetroot.

    52 people made this

    Serves: 18 

    • 2 teaspoons lemon juice
    • 1 cup beetroot, boiled and grated
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon salt
    • 2 teaspoons bicarbonate of soda
    • 2 cups (440g) white sugar
    • 1/2 cup cocoa powder
    • 375g melted butter
    • 4 eggs, whisked
    • 2 tablespoons honey
    • 1/2 cup (125ml) milk
    • 1 teaspoons vanilla essence
    • Icing
    • 3 tablespoons cream
    • 90g cream cheese
    • 1 teaspoon vanilla essence
    • 1 pinch salt
    • 500g icing sugar

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Grease one 22x33cm cake tin. Preheat oven to 180 degrees C.
    2. Sprinkle lemon juice over beetroot, set aside.
    3. Combine flour, salt, bi-carb soda, white sugar, cocoa, melted butter, eggs, honey, milk and vanilla in a large mixing bowl. Stir in beetroot. Beat 2 minutes at medium speed of mixer. Pour into prepared cake tin.
    4. Bake at 180 degrees C for about 40 minutes. Cool and ice.
    5. Icing: Combine cream and cream cheese, vanilla and salt. Add icing sugar then beat until fluffy. Spread on cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (35)


    Cooking time was out by 10 minutes or so found the receipt very sweet I left the honey out .......  -  12 Jun 2016


    Made this as muffins. The problem is that they are not red. The batter is purplish but when it is baked they are just plain old brown. The cakes were also flat on top. The appearance is very dissapointing, but they do taste quite good. It is a huge batch making about 30 medium size cupcakes.  -  01 Apr 2011  (Review from Allrecipes UK & Ireland)


    Note for chefs like me who must cook for beet haters: If your picky eaters know there are beets in the cake and eat the plain cake, they will be able to taste the beets. However, if they don't know there are beets in the recipe and with the frosting they will not be able to tell. The texture of the cake is lovely. I didn't have powdered sugar so didn't make the frosting and instead had my eaters frost their own cupcakes with the store bought cream cheese frosting.  -  23 May 2009  (Review from Allrecipes USA and Canada)