Pink Frosted Beetroot Cake…shhh, it’s another secret vegetable cake!

Frosted Beetroot Sponge Cake

For those of you who were wowed by my Courgette and Lime Cake last week, you are in for a treat this week – here’s another secret vegetable cake that you can totally pass off without having to tell people what is in it. I don’t know where this fab recipe originated from as it was passed on by a previous colleague at work some years ago – she brought homemade cake in on her birthday and didn’t tell us what type of cake it was until we’d tried it. I’d have probably said no if I’d known it was a beetroot cake so she did me a massive favour by making me do a blind taste test! The pink frosting is both pretty, light and incredibly tasty and the sponge light.

If you want to make your own, you will need:

(for the cake)

  • 150g grated raw beetroot
  • 200ml olive oil
  • 250g caster sugar
  • 3 medium eggs (separated)
  • 3 tablespoons of milk
  • 100g chopped hazelnuts
  • 200g plain flour
  • 2 teaspoons baking powder
  • 1½ teaspoon ground ginger
  • 1½ teaspoon cinnamon
  • 1½ teaspoon nutmeg

(for the frosting)

  • 175g softened unsalted butter
  • 150g icing sugar
  • 450g cream cheese
  • 1teaspoon vanilla extract

You’ll also need:

  • Mixing bowl
  • Mixing spoon
  • Small bowl/ramekin
  • 2 x 20cm cake tins
  • Baking parchment
  • Scales
  • Cooling rack
  • Grater
  • Food processor
  • Spatula
  • Whisk
  • Sieve


  1. Line your sandwich tins with parchment
  2. Grate your beetroot
  3. Blitz your hazelnuts in the food processor
  4. Place about a teaspoon of grated beetroot in a small bowl or ramekin and cover with 2 teaspoons of boiling water and set aside
  5. Whisk the oil and sugar in your mixing bowl
  6. Whisk in your egg yolks and milk until your mixture is combined
  7. Fold in the remaining beetroot and hazelnuts
  8. Using your sieve, sift in your flour and baking powder
  9. Add your spices
  10. Fold this into the mixture
  11. In another bowl, whisk your egg whites until they are stiff and fold them into your cake mixture
  12. Divide the mixture between your two sandwich cake tins
  13. Bake in the oven on 190 degrees Celsius/Gas Mark 5 for around 30-35 minutes or until a skewer can be inserted into the centre of the cake and comes out clean
  14. Turn your cakes onto the cooling rack and leave to cool completely
  15. To make your frosting, cream your butter and icing sugar in a bowl
  16. Add your cream cheese and stir until smooth
  17. Add your vanilla extract and beetroot liquor and mix well
  18. When your cake is cool, use some of your frosting to sandwich the two cakes together
  19. Spread the remaining frosting to cover your cake (using a spatula makes this easy)

I’d recommended putting this in the fridge to chill before serving – it lasts in the fridge for around 4-5 days. If you’re not a big fan of the taste or texture of nuts, it’s fine to leave these out of your mixture.

If you like this, you’ll love my White Chocolate and Pistachio Cake – check it out here; it’s a real showstopper!

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3 thoughts on “Pink Frosted Beetroot Cake…shhh, it’s another secret vegetable cake!

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