We made this lovely chocolate beet cake earlier this week, with beets from our vegetable garden. The grated beats add wonderful moisture and a very subtle, slightly fruity, earthy flavor. We baked the cake batter in one round pan and one 9 inch square pan. Of course, we would have used two round pans, but someone had borrowed our other round pan since last time we made a layer cake! 😉
It kind of looks like we are teaching kindergarten using cakes to explain the different shapes. “Now, this one is a circle, Freddy, and this other one is a square. Make a note of that!”
We had to get a picture of the frosting as we mixed it because it was so lovely! The beats gave it such a rich, ruddy complexion.
First layer of cake and frosting.
Giant whoopie pie. 😉
First layer of frosting, or a crumb coat, if you want the fancy term for it!
Here it is after being refrigerated and frosted with the rest of the frosting! Beautiful. Delicious. Pink.
Irresistible with vanilla ice cream!
Well now, I’m sure you are looking for the recipe. But you see, we found the recipe for this cake on another blog, so we don’t want to take their credit. But here is the link to her blog and the recipe. We did make a few alterations when we made it, but overall we stuck to the recipe, and we would highly suggest making this one! Oh, and we didn’t mash the beats as finely for the frosting as we maybe should have, so there are more lovely red speckles in our frosting than in hers. 🙂
Thank you for visiting A Homespun Country Life!
~Kerstin, Elisabeth, and Gabrielle