This easy sheet cake tastes just like a rich devil’s food cake, but with a healthier twist. Pureed beets lend moisture to the crumb (as well as a tinge of red), meaning you don’t need a frosting on top — just a dusting of powdered sugar will do. To create a fancy design like the one shown here, set a 10-inch round doily (available at grocery stories with paper plates, and online) on the cake, and shake powdered sugar on top. Look for packages of cooked beets in your grocery store’s refrigerated produce section. The recipe is a Yummly original created by Ashley Strickland Freeman.
- vegetable shortening (or butter, for the pan)
- 3/4 cup unsweetened cocoa powder (plus more for dusting the pan)
- 16 oz. roasted beets (2 packages, each about 8 ounces)
- 1/2 cup salted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 2 cups flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- powdered sugar
- Preheat oven to 350°F. Grease a 9x13-inch baking pan with vegetable shortening and dust with cocoa powder. Set aside.
- Puree beets in a food processor or blender until smooth. (You should have 2 cups.) Set aside.
- Beat butter and granulated sugar in a large bowl at medium speed with a mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating after each addition just until the yolk disappears. Beat in vanilla.
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|Calories230Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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