Ingredients

1 ¾ cup all-purpose flour

2 tablespoons Dutch-process cocoa powder

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup packed dark brown sugar

½ cup granulated sugar

½ cup canola oil

¾ cup buttermilk

2 teaspoons distilled white vinegar

2 large eggs

1 tablespoon vanilla essence (or vanilla bean paste)

1 large red beet, roasted & pureed (about ½ cup)

8 ounces block-style cream cheese, softened

½ cup (1 stick) butter, softened

2 ½ cups powdered sugar

1–2 teaspoons vanilla essence (or vanilla bean paste)

Instructions

Step 1: Preheat the oven to 400°F. Trim and clean your beet, coat it with oil, and wrap tightly in foil. Place on a baking sheet and roast for 45 minutes to 1 hour until tender. Cool, peel the skin, and puree the beet in a blender or food processor until smooth. Set aside ½ cup of beet puree.

Step 2: Lower the oven temperature to 350°F. Spray two 6-inch round cake pans with nonstick cooking spray. Line each with parchment paper and spray the parchment as well.

Step 3: In a large bowl, mix the flour, cocoa powder, baking powder, salt, brown sugar, and granulated sugar until combined. Add the oil, buttermilk, vinegar, eggs, vanilla essence, and the beet puree. Whisk until smooth and just combined. The batter should be loose and somewhat runny.

Step 4: Divide the batter evenly between the two pans. Gently tap the pans on the counter to remove air bubbles.

Step 5: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes, then invert onto wire racks to cool completely. Level the tops if desired.

Step 6: Beat cream cheese and butter together until light and fluffy, about 2-3 minutes. Slowly add powdered sugar on low speed, then increase to high and beat until smooth and lump-free, about 2-3 minutes. Add vanilla essence and beat for another minute.

Step 7: To assemble, spread a tablespoon of frosting on your serving plate. Place one cake layer on top, spread about ½ cup frosting evenly over it. Add the second cake layer and frost the top and sides. For a smoother finish, apply a crumb coat and chill for at least 30 minutes before adding a final layer of frosting.

Step 8: Decorate with cake scraps if desired and refrigerate before slicing. Slice the cake chilled for best results and enjoy!

Tips & Variations

Roast the beet ahead of time and store the puree in the refrigerator for up to 3 days to save prep time.

Use vanilla bean paste instead of vanilla essence for a richer flavor.

For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar and use vegan cream cheese and butter alternatives.

FAQs

Can I use canned beet puree instead of roasting a fresh beet?

Yes, canned beet puree can be used in a pinch, but roasting fresh beets enhances the flavor and sweetness of the cake.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached. If wet batter sticks to the toothpick, continue baking and check again in a few minutes.