I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

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Recipe Summary test

15 mins
45 mins
60 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.


Nutrition Facts

311 calories; protein 3.8g; carbohydrates 42.3g; fat 14.9g; cholesterol 65.4mg; sodium 305.1mg. Full Nutrition

Reviews (134)

Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Excellent! From 4 medium sized beets I got a bit less than 2 cups of mushed beets, so I will try with 5 next time. Very moist cake with a great taste. You could never tell there were beets in it. My kids enjoyed it a lot. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
This recipe is great. Instead of using a bundt pan I used several very small spring form pans and then gave each of my friends a tiny cake. I also split each cake in half and put raspberry jam in between which gave it a great taste. Will definitely make again. Read More
Rating: 5 stars
This is an excellent recipe. Even my husband, who thinks that "beets are the worst thing to happen to the human race", still does not believe that there are beets in this cake. Thanks for a great recipe. Read More