Beet Surprise Cake Recipe - Allrecipes.com
Beet Surprise Cake Recipe
  • READY IN ABOUT hrs

Beet Surprise Cake

Recipe by  

"Made with fresh red beets. It is delicious, nice and moist, a recipe that has been in the family a long time. You would not believe how good it is until you make it."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
  2. Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
  4. To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2009

Note for chefs like me who must cook for beet haters: If your picky eaters know there are beets in the cake and eat the plain cake, they will be able to taste the beets. However, if they don't know there are beets in the recipe and with the frosting they will not be able to tell. The texture of the cake is lovely. I didn't have powdered sugar so didn't make the frosting and instead had my eaters frost their own cupcakes with the store bought cream cheese frosting.

 
Most Helpful Critical Review
Sep 05, 2008

Was looking for a way to use the beets in my garden and this sounded like a good way to sneak it past my anti-beet husband and son. They both liked the cupcakes, but others thought they were so-so (nobody knew about the beets). Frosting was runny, even after adding and extra cup of powdered sugar; would use a regular cream cheese frosting recipe next time.

 

22 Ratings

Aug 11, 2009

I have baked chocolate beet cakes for years. People think it might be zuchinni but are not sure. This cake freezes beautifully and you have to let the cake rest so all the flavours can blend. I have served it for years and when the cake is gone, I tell my guests there were beets in it -= to their amazement

 
Jul 04, 2006

I make this ALL the time, and everyone who tastes it LOVES it, even after I tell them that there are beets in it!

 
Aug 24, 2011

This was great! This has quickly turned into a family favorite and my daughter thinks now the only thing beets are good for is this cake! With our CSA, we get beets, so I had to find something to do with them, and hubby could not guess what "surprise" I had in the cake. Even after I told him, he couldn't taste it... he just thought I made chocolate cake! The frosting turned out fine, but the cake broke up in the frosting when I spread it on. I frosted it a day later, so maybe that's why, but it tasted all the same.

 
Feb 26, 2011

What could I replace the cocoa with? Any suggestion? I used 100% pure cocoa unsweetened (Van Houten) and everybody loved the cake, that's not the problem. The problem is that cocoa makes it resemble a chocolate cake -while it is not- and I cannot help but compare the taste. So I thought: if I find what to replace the cocoa with, I'll be fine. Otherwise, it's very moist and digestible.

 
Apr 27, 2008

This was delicious! No one even noticed the beets. I actually turned them into cupcakes for my kids and their friends and everyone loved them. I used hard white whole wheat flour instead of all-purpose flour and the cupcakes still turned out wonderfully moist and flavorful.

 
Aug 27, 2005

Sounded like a great idea. I have to admit I never frosted the cake. That probably would have made it a bit more tasty, but I don't think cake should need frosting to be edible. Will stick to eating beets as beets.

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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