Reviewed: Apr. 11, 2009

yuk! i hated it!

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Go Big Cats!

Cooking Level: Beginning

Home Town: Omaha, Nebraska, USA

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Reviewed: Apr. 2, 2009

This is the best cake I've ever had. Seriously. I can't remember a more moist delicious cake. I made this for my husbands birthday. The only alteration made was I used 1 cup beets and 1 cup carrots. I also used a chocolate bunt cake glaze also found on allrecipes.com. Yummy!

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d parker keating

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Reviewed: Mar. 21, 2009

I agree that the flavours of chocolate and beets go very well together. It does lead to a rather "earthy" aftertaste, but that is sort of the charm of this recipe! I converted this recipe to cupcakes, and baked them for around 18-20 mins. I added about 1/4 cup of milk to the batter for the second batch, and they turned out a lot fluffier than the first. I will try it as a bundt cake next!

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Jessica

Home Town: Thornhill, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 8, 2009

Loved it! My wife and children didn't have a clue there was beets in the recipe and I felt it accentuated the flavors. Oh, 3 tablespoons of rum is a minimum if using a Ganache topping!

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DADOF7

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Reviewed: Dec. 7, 2008

So moist and yummy - I love it! I would make this before non-beet chocolate cake, actually.

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linsybyster

Cooking Level: Intermediate

Home Town: Delburne, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 13, 2008

Great recipe. Everyone that tried it couldn't believe there are beets in it. The minor changes I made were just because I wanted to use what I had on hand: light brown sugar instead of dark, and dark chocolate chips instead of semisweet. It was amazingly moist and delicious--I normally don't like chocolate cake but THIS is fabulous!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Oct. 10, 2008

Awesome cake - extremely moist - great way to use up beets! My whole family loved it.

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chirowife

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 10, 2008

This cake is very good. Moist, chocolatey and has a nice texture. I have been cooking large batches of beets from the vegetable garden, pureeing and freezing in 2-cup containers for use when making this cake. Just thaw overnight in the fridge and they're ready to go. Everyone I have served this cake to loves it. My husband especially likes it with ganache drizzled over the top. I like it just plain.

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Chellie

Cooking Level: Expert

Home Town: North Bend, Oregon, USA

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Reviewed: Sep. 28, 2008

Wow, really good recipe! I could not tell there were beets in this and I DON'T like beets so I would have noticed. I did replace 1/4c flour with unsweetened cocoa and had probably closer to 1 1/2c beets than 2. It was very magenta before baking but it smelled like chocolate. After baking it looked just like a chocolate cake, very dense but moist. Some people said it was too sweet, but I didn't want a bread-like, light and healthy cake, I wanted a real cake so the sugar was just fine. I wish it had frosting though, next time I will add some.

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lylastarr2

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 11, 2008

I rarely write review but felt compelled to write one for this recipe. My CSA box always has lots of beets late in the summer and this year was no exception. My 3 year old, my 6 year old, and my husband all LOVED this recipe which I made into cupcakes. The children begged me for some "cupcakes" everyday. No once can tell what is in it! I only used 1 cup of sugar, I used half whole wheat and half all-purpose flour, and I added 2 tablespoons of unsweetened cocoa powder as one reviewer suggested. I've made plenty of recipes where I "hide" veggies and other whole grains into food and this is by far the best response I've received from my family so far. Definitely try this recipe!

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cakebaker

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Reviewed: Aug. 28, 2008

Generally "ok". A very healthy type cake. My husband liked it as he isn't into creamy or overly sweet cakes. I think I may have overbeat the ingredients as it did say to mix well. Although moist, it was a little dense. I will attempt it once more yet with double the chocolate or maybe a little more sugar. The beet taste is there, very faint, but not unpleasant at all.

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JAVATHENUT

Cooking Level: Intermediate

Home Town: Laval, Quebec, Canada

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Reviewed: Aug. 27, 2008

By far the worst cake I've ever tasted. The beet flavor did not bake out, and I could barely taste the chocolate. I tried it as a "trial run" a week before my daughter's birthday, and I'm so glad I did. I'm used to using odd vegetable puree in recipes (ie, avocado in chocolate muffins) so I didn't question the 13 5-star reviews this recipe had gotten. And yes, I followed the recipe TO A T. Truly wretched taste.

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talawa19

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Reviewed: Aug. 7, 2008

OM MY! THIS WAS AWESOME! To save myself some time, I used three cans (15 oz.) of sliced beets and mashed them. It produced about 2 1/2 cups. I only used two cups as the recipe indicated. The aroma while the cake was baking was out of this world. I did follow the rest of the recipe to a tee. It DOES come out very moist. Thanks for a great recipe!

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Littlepammie

Cooking Level: Expert

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Reviewed: Jul. 26, 2008

I made this as my birthday cake and it was awesome! I used some delicious irish butter and monstrous organic beets that weighed in at over a pound each. After pureeing the beets I still had quite a bit left over so I guess when using fresh beets you need two pounds or less to make two cups of beet puree. Instead of dusting with confectioner's sugar I glazed it with a recipe from this website for Wine Glaze and served it with fresh raspberries, so yum!

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

I made this with three cups of beets instead of two and you could taste the beets a little. Next time, I will use only two cups. This cake turned out really moist and yummy. I also only used 1 cup of sugar and it was sweet enough. I will definitely make this again.

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Passion

Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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Reviewed: Jul. 11, 2008

Actually, this is pretty good cake. I made a round triple layer cake with cream cheese frosting. I added a little more chocolate chips and added some throughout the mix whole. Everyone loved it until I told them what was in it, then they all continued to eat it a little wary...trying to taste the beets. But even my husband loved it. I think that it is even moister and better the second day. My recommendation...don't tell anyone what is in it!!! They will LOVE it!

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KATISPANIAK

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Reviewed: May 26, 2008

this is an amazing recipe, I made 24 muffin cakes and they were so light and fluffy the best I had ever made, I added a few tablespoons of cocoa to the flour for extra chocolate, but that is just me! I love this recipe.

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louise

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Pukekohe, Auckland, New Zealand

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Reviewed: Mar. 22, 2008

This cake is miraculous. I used 5 medium sized beets. Boiled them, then pureed in blender using about 1/2 cup of the water from the pot. When the batter is mixed, it is a VERY bright magenta. Really alarming...And it does not taste good. But don't fret! But when the cake is done, it is absolutely fantastic. No hint of beet taste and the color is like a normal chocolate cake...but extra delicious. Served to several people and nobody could taste the beets. THANK YOU!

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J.P.

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

I love this recipe! I use only 1 c beets and 1 c grated carrots and/or zucchini. I find it helps hide the earthy aftertaste of the beets. Also, I use half whole wheat flour/half all-purpose, cut the sugar to 1 c, and I add 1 cup of chocolate chips.

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quistz

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

I was very skeptical about the concept of beets in a cake (which is precisely why I HAD to try this recipe), but this was delicious. Very moist but still "dense". I halved the recipe (but still used 3 eggs), baked it in medium sized loaf pans (it filled 2) and -- once cooled -- I sliced 1 loaf and set it out on the kitchen table. My family (which includes 3 adult "children") know better than to ask me anything about the "surprises" I oftentimes set before them, but I'm happy to report that the first loaf was gone before dinner, 1/2 of the second was gone before bedtime and all were pleased to find a slice of it in their lunch bags. Will DEFINITELY make again.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Beet Bundt Cake

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