TCCGJH Beets Sweets Reciepe No. 09 Chocolate Beet Cake

Chocolate Beet Cake

A recent confectionary trend has been the substitution of vegetables for sweeter ingredients offering unlikely yet complimentary flavors. Zucchini is a logical substitution as it’s lighter flavor profile and smooth texture coupled with high water content yields mild but predictable results. I began to wonder what other vegetables could be integrated into recipes and go undetected by those with pickier palates… Beets were the obvious choice. After doing some research online, I found them in all sorts of recipes. From dips and dressing to cocktails and baked goods, they’re a far more versatile vegetable than I expected. I found a chocolate cake recipe that sounded like it would be a crowd pleaser so I decided to try it out for our summer work get-together. Everyone loved it and couldn’t believe it had beets in it! Enjoy it with an ice cold glass of milk or perhaps a nice red wine.

Adapted from Straight From The Farm

Enjoy! –Chelsea



Chocolate Beet Cake


  • 5 medium beets (or 2 cans of whole or sliced beets)
  • 1 cup butter, softened
  • 1 ½ cup dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup cocoa powder
  • 1 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • Confectioner’s sugar


    • Trim stems and roots from beets. Quarter and place in a large saucepan filled with water. Bring to a boil and cook for 50 minutes, or until beets are tender. Drain liquid and remove skin. Place beets in a food processor and process until beets are pureed. Reserve 2 cups puree.
    • Preheat oven to 350 degrees. Grease and flour baking pans.
    • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and beet puree.
    • In a separate bowl, whisk together cocoa powder, flour, baking soda, cinnamon, and salt. Stir into the beet batter until well combined.
    • Pour batter into prepared baking pans and bake for 40-50 minutes. Cool in pan before removing to cool completely on a cooling rack. Dust with confectioner’s sugar.

Yields Two 9-inch cakes or One 10-inch cake

tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!