Beet Cake Food

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!

Steps:

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla, beets and walnuts.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

CHOCOLATE BEET CAKE

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

BEET CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

CHOCOLATE BEET CAKE

Steps:

• For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
• Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
• For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
• For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
• In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
• Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
• Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
• Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.

GORKY BEET CAKE

Steps:

• Beat together eggs, sugar and oil until fluffy.
• Sift together flour, baking powder, baking soda, salt & cinnamon in large bowl.
• Add egg mixture & stir well to blend.
• Add vanilla, beets & walnuts. Beat together 1 minute.
• Pour into a greased and dusted 9x13 pan (works well in a bundt pan also).
• Bake at 350 degrees for 35-45 minutes. Cool.
• Serve with almond sauce on the side and drizzled over each serving, or dust with powdered sugar.
• For almond sauce:
• Blend together cream cheese, whipping cream & almond extract with mixer until fluffy. Blend in powdered sugar. Spoon onto cake or serve on the side.

BEET CAKES WITH SWEET GREEK YOGURT

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.
• Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
• Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
• Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake.
• Yield: 4 servings
• Preheat oven to 150 degrees F.
• Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes.
• Yield: 4 servings

CHOCOLATE BEET BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess.
• In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
• Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING

Steps:

• Cake
• Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
• Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
• Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
• Frosting and assembly
• Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
• Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
• Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
• Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

MARITIMER'S MINT CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 350 degrees F (~176 degrees C).
• Blend the sugar, eggs, and oil in a bowl.
• Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
• Fold in the dry ingredients.
• Add the vanilla and peppermint flavors last.
• Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
• Bake for 45 minutes or until a bamboo skewer comes out clean.
• Let cool in the pan until almost room temperature.
• This is a very moist cake, and it will fall apart if you rush this step.
• Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
• Didn't know it freezes well; thanks for the tip, BrutalKiss!

BEET BUNDT CAKE

Steps:

• Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
• In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
• In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
• Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

BEET AND CARROT CAKE

Steps:

• Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
• Preheat oven at 350°F.
• Butter a bundt cake pan or use Pam.
• In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
• In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
• Incorporate to the first mix.
• Add the raw carrots, the raw beets and the nuts and mix well.
• With the electric mixer, whip the egg whites until they are fluffy.
• Fold delicately into the cake preparation.
• Pour into the greased cake pan.
• Bake approximately 50 minutes.
• Serve with my Cream Cheese and Applesauce Frosting.

RED BEET CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Grease 13 x 9 x 2-inch baking pan.
• Sift together the flour, baking soda and salt; set aside.
• Combine sugar, eggs, and oil in a mixing bowl.
• Beat with an electric mixer set at medium speed for 2 minutes.
• Beat in the beets, cooled chocolate, and vanilla.
• Gradually add dry ingredients, beating well after each addition.
• Pour into prepared baking pan.
• Bake for 25 minutes or until cake tests done.
• Cool in pan on rack.
• Cover and let stand overnight to improve flavor.
• Sprinkle with confectioners' sugar.

CHOCOLATE BEET CAKE

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

BEETNIK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
• Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.

RED VELVET CAKE WITH BEETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Sift flour and baking powder together in a large bowl.
• Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BEET RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
• Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
• In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
• Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
• In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
• Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
• Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
• To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

AMAZING CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.