Mary Berry Beetroot Cake Recipe

The Mary Berry Beetroot Cake Recipe is a delightful twist on traditional cake baking, incorporating grated beetroot for moisture and a subtle earthy sweetness. The result is a moist, tender cake with a rich, deep colour and a hint of natural sweetness that complements the chocolate flavour beautifully. The beetroot not only adds moisture but also enhances the cake’s texture, making it incredibly soft and keeping it fresh for days.

This cake is perfect for those who love a bit of a surprise in their baking, as the beetroot adds a unique twist that is both unexpected and delicious. The aroma of cocoa mingling with the earthy beetroot is simply irresistible, making it an excellent choice for afternoon tea or a special occasion. What sets this recipe apart is the use of beetroot, which not only adds a lovely colour but also keeps the cake moist and tender, ensuring it doesn’t dry out.

Ingredients

For the Cake

• 250g raw beetroot, peeled and grated
• 200g self-raising flour
• 100g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 200g caster sugar
• 3 tbsp cocoa powder
• 3 large eggs
• 100ml sunflower oil
• 1 tsp vanilla extract
• 100ml buttermilk

For the Ganache

• 200g dark chocolate
• 200ml double cream
• 25g unsalted butter

For the Decoration

• 1 small cooked beetroot, cut into wedges
• 20g dark chocolate, finely chopped
• 1 tbsp crushed freeze-dried beetroot

How to Make Mary Berry Beetroot Cake Recipe

Prepare the Beetroot

Peel and grate the raw beetroot using a fine grater. The finer the beetroot is grated, the better it will blend into the cake batter, ensuring a smooth texture without any lumps.

Mix Dry Ingredients

In a large bowl, sift together the self-raising flour, plain flour, baking powder, bicarbonate of soda, salt, and cocoa powder. Sifting helps to aerate the flour and remove any lumps, ensuring a light and even texture in the cake.

Combine Wet Ingredients

In a separate bowl, beat the eggs with the caster sugar until pale and slightly thickened. Gradually add the sunflower oil, vanilla extract, and buttermilk, mixing until well combined. This step ensures the sugar is fully dissolved, which helps to create a smooth batter.

Incorporate Beetroot

Fold the grated beetroot into the wet ingredients gently. It’s important not to overmix at this stage to avoid breaking down the beetroot too much, which could affect the cake’s texture.

Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, ensuring there are no streaks of flour visible. Overmixing can lead to a dense cake, so stop as soon as the ingredients are incorporated.

Prepare the Baking Tin

Preheat your oven to 180°C (160°C fan) and grease a 23cm bundt or ring cake tin with butter, then line the base with baking parchment. Properly preparing the tin prevents the cake from sticking and ensures an even bake.

Bake the Cake

Pour the batter into the prepared tin and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. The cake should be lightly springy to the touch and a deep chocolate colour. Avoid overbaking as it will dry out the cake.

Cool the Cake

Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Cooling on a rack prevents the cake from becoming soggy on the bottom.

Prepare the Ganache

Heat the cream until just steaming. Pour over the chopped dark chocolate and leave for 2 minutes. Add the butter and stir until smooth and glossy. Allow to cool until thick enough to spread.

Frost the Cake

Once completely cool, spread the chocolate ganache generously over the top of the cake, allowing it to sit thickly on the surface rather than covering the sides completely.

Final Presentation

Decorate with roasted beetroot wedges, finely chopped dark chocolate and a scattering of crushed freeze-dried beetroot. The finished cake should have a dramatic dark chocolate appearance with vibrant beetroot pieces on top, highlighting the key ingredient while adding colour and texture.

Recipe Tips

• Grate the beetroot finely to ensure it blends seamlessly into the cake batter, providing moisture without large chunks.
• Use fresh beetroot for the best flavour and colour; pre-cooked beetroot can be too soft and watery.
• Avoid overmixing the batter once the dry ingredients are added to prevent a dense cake.
• Ensure the cake is completely cool before frosting to prevent the frosting from melting and sliding off.
• If you prefer a less sweet frosting, reduce the icing sugar by 50g for a more tangy cream cheese flavour.
• Store the cake in an airtight container to keep it moist; beetroot helps retain moisture, but exposure to air can still dry it out.

Healthy Alternatives / Variations

• Add 100g of chopped walnuts for a nutty crunch.
• Include 100g of dark chocolate chips for extra chocolatey goodness.
• Replace the buttermilk with Greek yogurt for a slightly tangier flavour.
• Use orange zest in the batter for a citrus twist.
• Top with fresh berries for a burst of freshness and colour.

Ingredient Substitutions

• Substitute sunflower oil with vegetable oil if preferred.
• Use wholemeal flour for a denser, more wholesome cake.
• Replace caster sugar with light brown sugar for a deeper caramel flavour.
• Swap cream cheese with mascarpone for a richer frosting.

How to Serve

Serve the Mary Berry Beetroot Cake Recipe as a delightful dessert or a sweet treat with your afternoon tea. Its rich chocolate flavour and moist texture make it a crowd-pleaser at any gathering.

Pairing Ideas

Pair this cake with a cup of strong black coffee or a pot of Earl Grey tea to complement its rich, earthy flavours. A scoop of vanilla ice cream on the side can also add a lovely contrast to the cake’s deep chocolate notes.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and texture.

Freezer

The cake can be frozen without frosting for up to 3 months. Wrap it tightly in cling film and foil before freezing.

Reheating

To refresh the cake, warm slices in a preheated oven at 150°C for 5 minutes.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 68g
• Protein: 7g
• Fat: 26g

FAQs

Can I use pre-cooked beetroot?

It’s best to use raw beetroot for this recipe, as pre-cooked beetroot can be too soft and watery, affecting the cake’s texture.

How can I tell when the cake is done?

The cake is done when a skewer inserted into the centre comes out clean, and the top is lightly springy to the touch.

Can I make this cake gluten-free?

Yes, you can substitute the flours with a gluten-free flour blend, but the texture may be slightly different.

Is it necessary to peel the beetroot?

Yes, peeling the beetroot is important to remove any dirt and ensure a smoother texture in the cake.

Mary Berry Beetroot Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

10

people

Prep time

30

minutes

Cooking time

50

minutes

Total time

80

minutes

Calories

520

kcal

1

hour 

20

minutes

The Mary Berry Beetroot Cake Recipe is a moist, chocolatey delight with a unique twist from the addition of beetroot.

Ingredients

• 250g raw beetroot, peeled and grated

• 200g self-raising flour

• 100g plain flour

• 1 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/4 tsp salt

• 200g caster sugar

• 3 tbsp cocoa powder

• 3 large eggs

• 100ml sunflower oil

• 1 tsp vanilla extract

• 100ml buttermilk

• 200g dark chocolate

• 200ml double cream

• 25g unsalted butter

• 1 small cooked beetroot, cut into wedges

• 20g dark chocolate, finely chopped

• 1 tbsp crushed freeze-dried beetroot

Directions

• Peel and grate the raw beetroot using a fine grater.
• In a large bowl, sift together the self-raising flour, plain flour, baking powder, bicarbonate of soda, salt, and cocoa powder.
• In a separate bowl, beat the eggs with the caster sugar until pale and slightly thickened, then add the sunflower oil, vanilla extract, and buttermilk.
• Fold the grated beetroot into the wet ingredients gently.
• Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
• Preheat your oven to 180°C (160°C fan) and grease a 23cm bundt or ring cake tin with butter, then line the base with baking parchment.
• Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
• Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
• Heat the cream until just steaming. Pour over the chopped dark chocolate and leave for 2 minutes. Add the butter and stir until smooth and glossy. Allow to cool until thick enough to spread.
• Once completely cool, spread the chocolate ganache generously over the top of the cake, allowing it to sit thickly on the surface rather than covering the sides completely.
• Decorate with roasted beetroot wedges, finely chopped dark chocolate and a scattering of crushed freeze-dried beetroot.

Notes

• Grate the beetroot finely to ensure it blends seamlessly into the cake batter, providing moisture without large chunks.
• Use fresh beetroot for the best flavour and colour; pre-cooked beetroot can be too soft and watery.
• Avoid overmixing the batter once the dry ingredients are added to prevent a dense cake.
• Ensure the cake is completely cool before frosting to prevent the frosting from melting and sliding off.
• If you prefer a less sweet frosting, reduce the icing sugar by 50g for a more tangy cream cheese flavour.
• Store the cake in an airtight container to keep it moist; beetroot helps retain moisture, but exposure to air can still dry it out.