Chocolate Beetroot Cake with Buttercream Icing


One of the first recipes I shared on Mondomulia (already 8 years ago!) was a Beetroot & Chocolate Cake. I decided to recreate this cake recently for my husband’s birthday. Beetroot and chocolate create a delicious combination of flavours. It is gooey and rich, you won’t believe how good this cake is!

Chocolate Beetroot Cake with Buttercream Icing | Mondomulia

When I first started my blog, I was a beginner baker and the idea of using vegetables in sweet bakes was still new to me. I have since created many cakes with unusual ingredients, such as beetroot cake, Pistachio Orange Courgette Cake, Chocolate Yoghurt Avocado Cake, Vegan Sweet Potato Brownies and Pancakes, Black Bean Brownies. And, of course, I have the classic carrot cake many times over!

I love baking with beetroot, as it has a higher sugar content than most vegetables, while being low in calories. Beetroots are also loaded with fibers and nutrients. They add a subtle flavour to cakes, it is never overpowering. Their main contribution is moisture (it makes cakes soft and gooey) and a warm red colour.

In this Chocolate Beetroot Cake with Buttercream Icing, the flavour of beetroots blends perfectly with the bitter cocoa powder and dark chocolate chips.

Chocolate Beetroot Cake with Buttercream Icing | Mondomulia

You will find many chocolate cake recipes on my blog, as I consider it the ultimate birthday celebration cake! What makes this Chocolate Beetroot Cake special is that it has an intense chocolate flavour, it is super moist, but is also soft and crumbly. It’s extra delicious!

Chocolate Beetroot Cake with Buttercream Icing | Mondomulia

This cake is super easy to make: simply mix all the ingredients with an electric whisk or even just a wooden spoon. You will only need an electric appliance or stand mixer to prepare the frosting…if you want it. You can totally eat this chocolate and beetroot cake without any topping!

As I said, it is a naturally moist cake thanks to the beetroot. It won’t get dry, even a couple of days after it’s baked. You can leave this sponge cake plain or dust it with icing sugar, if you want a simple everyday cake to pair with a cup of tea.

With this recipe, you can bake either a 9-inch (23 cm) round cake tin or a 2lb / 900g loaf tin (21 x 11 cm). I recommend using a bread loaf tin if you are going for something similar to this Banana Bread!

Chocolate Beetroot Cake with Buttercream Icing | MondomuliaChocolate Beetroot Cake with Buttercream Icing | Mondomulia

Because this was going to be a celebration cake for my husband’s 39th birthday, which we celebrated last week, I wanted to a more decadent cake. And so, I went for buttercream icing, and even added two layers of it: one in the middle of the chocolate beetroot sponge and one on the top.

Chocolate Beetroot Cake with Buttercream Icing | Mondomulia

Cream cheese frosting or a nougat frosting like the one in this Jamie Oliver’s Celebration Cake also works great for this recipe!

If you REALLY love chocolate, go ahead and top this cake with smooth chocolate ganache! I won’t judge you! ;)

Chocolate Beetroot Cake with Buttercream Icing | Mondomulia


Recipe adapted from BBC Good Food.

  • 1 large (200g) beetroot (cooked and peeled)
  • 200g plain white flour
  • 100g cocoa powder
  • 1 tbsp baking powder
  • 250g caster or granulated sugar
  • 3 medium free-range eggs
  • 2 tsp vanilla extract
  • 200ml vegetable oil (I used rapeseed oil)
  • pinch of salt
  • 100g dark chocolate chips

For the buttercream icing

  • 250g unsalted butter
  • 400g icing sugar, sifted
  • 2-3 tbsp double cream


Preheat the oven to 190°C. Mash the beetroot with a fork and set aside (you can use vacuum-packed beets to save time).

In a large bowl, beat eggs and sugar together, then add beetroot and vanilla extract. Add the dry ingredients: flour, cocoa powder, baking powder, and pinch of salt. When fully combined, add the vegetable oil in a steady stream. Finally, add the chocolate chips. Mix well using a wooden spoon or spatula.

Pour the batter into a cake tin greased and lined with baking paper. Bake for 1 hour or until a toothpick inserted in the centre comes out dry. Transfer to a wire rack to cool down completely.

To make the buttercream, cream the butter using a stand mixer fitted with a paddle attachment,. Add icing sugar and cream. Mix until the buttercream is smooth.

Place one cake layer on a cake stand. With a cake spatula, spread the top with buttercream icing. Repeat with the top cake layer, then spread the frosting evenly on the cake sides. Decorate the cake with sprinkles, cocoa nibs, or chocolate chips. 

Chocolate Beetroot Cake with Buttercream Icing | Mondomulia

Fancy trying more celebration cake recipes with chocolate? Here are some of my all time favourites! Salted Caramel Pretzel Chocolate CakeWhite Chocolate Mud Cake with ButtercreamChocolate Guinness Cake with Cream Cheese Frosting, and Espresso Cake with Bitter Chocolate & Sour Cream Frosting.

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