Beetroot chocolate cake

(90 ratings)
  • Serves: 6-8

  • Prep time:

  • Cooking time:

    Plus 45 minutes cooling time
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

You may not think that beetroot and chocolate would go together but this has to be tried to be believed - the rich cake goes perfectly with the creamy filling. A great pick for a grown-up birthday cake.


  • 3 medium beetroot (approx. 300g)
  • 300g caster sugar
  • 3 large eggs
  • 250ml vegetable oil
  • 75g cocoa powder
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda

For the filling:

  • 100g unsalted butter, softened
  • 200g icing sugar, sifted, plus extra for dusting
  • 1tbsp cocoa powder, sifted with 2 tbsp icing sugar
  • 2tbsp cold milk
  • 2 generous tbsp cherry jam

This cake should keep for up to a week in an air-tight container


  1. Boil the beetroot in water until its tender to the point of a knife, probably about 30 minutes. Drain and allow it to cool for 30 minutes or so, then remove the skin and coarsely grate the beetroot.
  2. Preheat the oven to 180C/160C fan/gas mark 4, and prepare two cake tins (20cm in diameter) by lightly buttering them and lining with baking parchment.
  3. Beat the sugar, eggs and oil together, either by hand or in a food processor. Add the grated beetroot and cocoa and blend well. Finally, sift in the flour and bicarbonate of soda and mix again. Divide the mixture between the cake tins, smoothing down flat.
  4. Bake for about 35 minutes, until the cakes feel springy to the touch. Remove from the oven, let them stand for 15 minutes and then gently turn out on to a wire rack.
  5. While the cakes cool, make the butter-cream filling. Beat the butter, sugar and cocoa together, then drizzle in the milk and beat some more. Add a little more milk if you think its needed: you want the filling to be very smooth and to hold its shape.
  6. When the cakes are completely cold, lay each one flat side up. Spread one with the butter cream and the other with cherry jam, then sandwich the two together. Its always a bonus when the cream and jam ooze out of the sides a little. Finally, generously dust the top with icing sugar.

Like this? Youll love Mary Berrys chocolate cake recipe

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  • 4
(90 ratings)

Your comments


hi I am a year 7 student. I just tried this recipe for an exam and it came out wonderful. if you can not get hold of plain beetroot then I would recommend using pickled beetroots, it is just as good but you have to rinse them first in a colander. it tastes just as good and is much less time consuming especially if you are on a one hour time limit! if you are making cupcakes they take about 15-20 minutes to cook if you were wondering.


A super moist yummy chocolate cake

Heather Barnes

I've just put this in the oven! I am not a great lover of beetroot in fact I hate it! But someone at work gave me a slice and it tasted wonderful! I thought I would try it out on my family as I am always on the lookout for unusual recipes! I like the fact that it was very easy to make I just used my electric mixer to wiz it all together!

Liv 1964

My hubby makes chocolate courgette cake. I think it is similar to this recipe, just using grated courgette instead of beetroot, and it is really delicious. Keeps for ages too

Susan Wostenholm

have made chocolate/beetroot cake you can use the beetroot that comes in shrink wrapped packs from most supermarkets they have nothing in them just the beetroot.


a definite for the macmillan coffee morning - will cerrtainly get people talking - a great introducer

Katy goodtoknow Recipes

I absolutely love this recipe - the beetroots and oil make the sponge so moist and soft and the earthiness of the beetroots really works with the chocolate (though you can hardly taste it.) Delicious choc frosting too ( I add a little melted dark chocolate to mine.) Go on - give it a whirl!


Look so yummy... also beetroot is good for health, making this dish yummy and healthy!

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