Chocolate Beet Sour Cream Cake
Chocolate Beet Sour Cream Cake
Ingredients
For the Cake
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup cooked beets, pureed
- 1/2 cup hot water
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour an 8x8 inch baking pan or a 9-inch round cake pan.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large egg, sour cream, vegetable oil, and vanilla extract until well combined.
⏱️ 3 min
- 4
Add the pureed cooked beets to the wet ingredients and mix thoroughly.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min
- 6
Gradually stir in the hot water until the batter is smooth. The batter will be thin.
⏱️ 2 min
- 7
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min
- 10
While the cake cools, prepare the optional glaze: In a small bowl, whisk together the powdered sugar, unsweetened cocoa powder, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
⏱️ 5 min
- 11
Once the cake is completely cool, drizzle the glaze over the top. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Beet Sour Cream Cake
For the Cake
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup cooked beets, pureed
- 1/2 cup hot water
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour an 8x8 inch baking pan or a 9-inch round cake pan.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large egg, sour cream, vegetable oil, and vanilla extract until well combined.
⏱️ 3 min - 4
Add the pureed cooked beets to the wet ingredients and mix thoroughly.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min - 6
Gradually stir in the hot water until the batter is smooth. The batter will be thin.
⏱️ 2 min - 7
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min - 10
While the cake cools, prepare the optional glaze: In a small bowl, whisk together the powdered sugar, unsweetened cocoa powder, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
⏱️ 5 min - 11
Once the cake is completely cool, drizzle the glaze over the top. Slice and serve.
⏱️ 5 min