Orange Beet Cake Recipes

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BEET CAKE



Beet Cake image

I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 10

4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners' sugar

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.

Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE-BEET CAKE



Orange-Beet Cake image

In the same family as carrot cake, this version is lower in calories and fat, but still flavorful and moist. See who guesses the secret ingredient! This cake improves in flavor 2-3 days after baking.

Provided by momaphet

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 17

1/3 cup golden raisin
1/3 cup dark raisin
1 cup fresh orange juice
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 eggs, seperated, let whites come to room temp
1/3 cup vegetable oil
1 tablespoon orange zest
1 teaspoon vanilla
1/2 cup dark brown sugar (Light will work too)
1/3 cup plain low-fat yogurt
3 beets, peeled and grated (about 1 1/2 cups)
2/3 cup white sugar

Steps:

  • Preheat oven to 350 degrees.
  • Bring raisins and orange juice to a boil in a non-reactive sauce pan, reduce heat and simmer 5 minutes, strain, retaining liguid, set aside raisins and return liquid to sauce pan simmer and reduce to about 3 TBLS (about 7 mins).
  • Grease a 9" springform pan, line with parchment, grease and dust with flour.
  • Stir together dry ingredients except sugars, set aside.
  • Whisk the yolks slightly then whisk in oil 1 TBLS at a time, continuing till yolks are emulsified. Stir in zest, brown sugar, beets and raisins; fold in flour mixture.
  • In a seperate bowl beat whites until soft peaks form, sprinke in white sugar a little and then beat for 1 minute more.
  • Stir 1/4 whites into the cake batter to lighten, then fold in the the rest of the whites, pour into springform pan and level.
  • Bake just until a knife inserted in center comes out clean, 45-55 minutes.
  • Cool for 10 minutes; carefully remove cake from pan and place on serving plate, reheat orange juice then brush over the top of the warm cake.
  • Store in an airtight container.

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING



Golden Beet Cake With the Best Cream Cheese Frosting image

This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.

Provided by Joe Sevier

Categories     Spring     Mother's Day     Easter     Dessert     Cake     Beet     Cream Cheese     Almond     Butter     Coriander     Cardamom     Egg     Cherry     Milk/Cream     Vanilla     Peanut Free     Soy Free     Vegetarian

Yield 12-16 servings

Number Of Ingredients 23

Cake
Unsalted butter, room temperature (for pans)
1½ cups (135 g) sliced skin-on almonds
¾ tsp. ground coriander
½ tsp. ground fennel seeds
¼ tsp. ground cardamom
2¼ cups (281 g) all-purpose flour
1 Tbsp. baking powder
1¼ tsp. kosher salt
4 large eggs, room temperature
1½ cups grapeseed oil or vegetable oil
1½ cups (300 g) granulated sugar
1 (12-oz.) jar pitted sour cherries in juice or light syrup (such as Oregon Red Tart Cherries in 100% Juice; about 1 cup), drained, finely chopped, plus 6 Tbsp. juice, divided
9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed)
Frosting and assembly
1 cup (200 g) granulated sugar
½ cup (62 g) all-purpose flour
¾ tsp. kosher salt
1¾ cups whole milk
2 tsp. vanilla extract
⅛ tsp. almond extract (optional)
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
16 oz. cream cheese, slightly softened, cut into pieces

Steps:

  • Cake
  • Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
  • Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
  • Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
  • Frosting and assembly
  • Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
  • Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
  • Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
  • Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!



Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.

Provided by MizzNezz

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts

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.

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