Prep time:

Cooking time: 25 minutes

Total time:

Serves: 8

350g self raising flour

75g cocoa powder

1tsp baking powder

250g softened butter

275g sugar

4 eggs

125g finely grated, cooked beetroot

2tbsp orange juice

Red food colouring (optional)

For the cream cheese frosting:

300g cream cheese

75g softened butter

200g icing sugar

1tsp vanilla essence

For decoration:

Chocolate curls/hearts

Beetroot has an earthy sweetness, but paired with chocolate and cream cheese it brings depth and a perfect velvet texture to this cake. This is a comfort cake with the added satisfaction of a healthy vegetable thrown in - and no real need for red food colouring.

  1. Grease 3 sandwich tins for the 3 tier cake, or 2 (with more mixture in) for a two tier cake and pre-heat the oven to gas 4 (180°C).
  2. Cream together the butter and sugar until light and fluffy, then gradually add the eggs (add a bit of flour if the mixture starts to curdle).
  3. Stir in the other ingredients, pour into tins and bake for approx. 25 mins (depending on your oven – check after 20mins).
  4. While the cake cools, beat together the frosting ingredients and spread between the layers and over the top of the cake.
  5. Decorate with chocolate if desired.

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