Beetroot Cocoa Cake

Give your chocolate cake a twist by adding beetroot and it is sure to surprise your palate. This incredibly luscious Beetroot Cocoa Cake can win hearts at the very first bite. Topped with mascarpone frosting, and some gingerbread cookies, I turned my table into a winter wonderland.

Beetroot Cocoa Cake

While beetroot can be an acquired taste, it’s not the same case with the cake. The combination of cocoa powder with grated beetroot gives a sweet chocolate taste.

I added vegetable oil instead of butter and the texture turned out spongy with delicate crumbs. We absolutely loved the cake!

You can even use the same batter to prepare cupcakes. 

Beetroot Cocoa Cake 1


Ingredients for the Cake batter

  • Egg
  • White Sugar 
  • Vegetable Oil
  • Yogurt
  • Lemon Juice
  • Beetroots
  • Flour
  • Baking Powder and Baking Soda
  • Salt
  • Cocoa Powder 
  • Hot water 

TIP: Everytime you add cocoa powder to a cake batter, add a little amount of hot water to the batter. It keep the texture of the cake moist and soft. 

Baking the cake without Eggs

If you want to avoid eggs, then replace it with some apple sauce or more yogurt to the batter to get the right consistency. 

Cake | Playful Cooking


EASY One Bowl Beetroot Cake

Several years back, I learnt a basic cake batter ratio from my Mom and I have been following that for most of my cake recipes you see here.

I baked my first beetroot cake about 5 years back. I followed my Mom’s basic cake recipe and added some beetroot plus cocoa to it. After impatiently waiting for 40 minutes, the cake not only turned out moist and so delicious.

KEY NOTE is not to boil or roast the beetroot. Add grated raw beetroots. 

The recipe is super easy and one bowl is all you need to mix everything.



I am more of a no-frosting-cake kind of person. I love tea cakes and this particular beetroot cake calls for no frosting. Tastes amazing just on it’s own.

But my son considers cake without frosting plain boring sweet bread. Oh well! So I made a simple mascarpone vanilla frosting which was not overly sweet.

Because it’s Christmas season, I have to create my winter wonderland. 


Beetroot Cocoa Cake Christmas Cake

Beetroot Cocoa Cake

Give your chocolate cake a twist by adding beetroot and it is sure to surprise your palate. This incredibly luscious Beetroot Cocoa Cake can win hearts at the very first bite. Topped with mascarpone frosting, and some gingerbread cookies, I turned my table into a winter wonderland.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8 inch rounds cake
Author: Kankana Saxena


For the cake

  • 2 eggs
  • 1 cup granulated sugar
  • ¾ cup olive oil
  • 1 cup all purpose flour
  • 3 tablespoons 100% unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 2 cups finely grated red beetroots
  • ¼ cup greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup hot water

For the frosting

  • 8 oz mascarpone cheese
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350F. Grease an 8-inch round baking pan or a rectangular size pan with oil and dust with flour. Keep it aside to be used later.
  • Take a mixing bowl and crack the eggs into it. Add sugar and give it a whisk until it all combines to a smooth consistency. Add oil and give it another whisk to mix everything.
  • Take a separate mixing bowl and whisk all the dry ingredients; the flour, cocoa powder, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients bowl and whisk. Then, add the grated beetroot, yogurt, lemon juice and hot water. Give it another whisk to mix everything together to a smooth batter.
  • Pour the batter into the prepared baking pan. Place the pan on the middle rack of the pre-heated oven. Bake it for 35 to 40 minutes. Poke with a toothpick and if it comes out clean, the cake is done. Else, put it back into the oven for a couple of more minutes. Allow the cake to cool for 15 minutes. Then, release the sides with butter knife, invert the cake on a cooling wire and let it cool completely.
  • When the cake it completely cooled, prepare the frosting for the cake. Add all the ingredients to a clean dry bowl and whisk until it comes together to form a thick spreadable consistency.
  • You could layer the cake and frosting. Or you could just spread it on top.


The flavor of the cake might be different depending on the cocoa powder you are using.


Serving: 8inch rounds cake
Beetroot Cocoa Cake
Beetroot Cocoa Cake

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Comments are closed.

  • Shibani
    September 12, 2017 at 12:33 AM

    This looks spectacular and oh my god…. The pictures are beautifully captured.

  • Meg | Meg is Well
    Meg | Meg is Well
    September 7, 2017 at 1:38 PM

    This looks so amazing! The texture and color are drool inducing. I’m so glad you kept at it until you got it down!

  • Joan M. Shubert
    Joan M. Shubert
    September 1, 2017 at 6:16 AM

    Looks great thank you.

  • Evi @ greenevi
    Evi @ greenevi
    August 31, 2017 at 7:11 AM

    I’m normally not a huge fan of sweet cakes, but this beetroot and cocoa version looks so pretty, I want to have this right now! Pinned!

  • heather (dng)
    heather (dng)
    August 29, 2017 at 11:00 PM

    i’m more of a tiny bit of frosting with my cake person, so this amount of frosting looks perfect to me! i’ve always been a bit weary of red velvet cake because of all the food dye, though i know that the original ones used beets like this one does! so much more appetizing to me this way (:

  • Kelsie
    August 28, 2017 at 9:36 AM

    This is such a beautiful cake! That color is incredible. YUM!

  • Krista Bjorn
    Krista Bjorn
    August 28, 2017 at 12:39 AM

    What a stunning cake, and you’ve decorated it so beautifully. 🙂

  • angiesrecipes
    August 27, 2017 at 10:04 PM

    Haven’t baked a beetroot cake in a long while…yours looks very inviting with mascarpone frosting!