Old Fashioned Beet Cake Recipes

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.

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.

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.

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.

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.

Steps:

• Combine the dry ingredients then add remaining ingredients, mixing until smooth.
• Bake in a greased 9x13 pan at 350 degrees for 45-55 minutes, until center is firm.
• Cool then frost if desired.
• To make frosting:.
• In a saucepan, mix the flour in a little of the milk till smooth, then add the remaining milk. Cook over a slow fire until thick, 2-3 minutes, stirring constantly. Stir briskly-this has a tendency to get lumpy!
• Remove from heat, stir in the salt and cool thoroughly in the refrigerator. This needs to be very cold.
• Beat in the butter until well creamed. Add the vanilla and almond extract and the powdered sugar. Beat with electric mixer until thick and creamy.