This beetroot chocolate cake with chocolate buttercream is rich, very chocolatey and so delicious you wouldn’t know there was beetroot in the mix. It’s a great ingredient to use in a chocolate cake where it delivers texture and moisture without altering the flavour. To make it even easier I cooked the beetroot from frozen using McCain frozen beetroot so this fast tracks the process very nicely.

Beetroot chocolate cake with a fluffy chocolate buttercream frosting recipe

This beetroot chocolate cake recipe is the recipe I developed for the Food24 Made with McCain Family Cookbook Campaign which launches today. Food24 and McCain have partnered to bring you South Africa’s first Cookbook Creator that allows you to make your own personalised printed cookbook, delivered to your door. It’s a piece of cake simply upload a few family recipes and select others from their handy pre-made categories, and voila! You’re a few clicks away from a cookbook of your very own.

Once you have designed and curated your own cookbook, including a custom name, you send it off to get printed in a hard copy. This could be a really special gift for a foodie-loving friend or family member this Christmas. Of course, you could just make it for yourself.

Beetroot chocolate cake with a fluffy chocolate buttercream frosting recipe

Beetroot chocolate cake with a fluffy chocolate buttercream frosting recipe

This cake can be made in a loaf tin (23cm x 13 x 8cm loaf tin (aprox 1.5litre capacity), or a medium bundt cake tin with a similar (or bigger) capacity. Adjust the baking time down to an hour for a bundt tin and spray the tin very generously with baking spray. As oven temperatures vary, start checking the cake for about 1 hour.

Beetroot chocolate cake with a fluffy chocolate buttercream frosting recipe

Beetroot chocolate cake with a fluffy chocolate buttercream frosting recipe

Recipe: makes 1 large loaf or a medium bundt cake


Beetroot chocolate cake with a fluffy chocolate buttercream frosting

A delicious and chocolatey beetroot chocolate cake with a fluffy chocolate buttercream frosting. 

  • Author: Sam Linsell
  • Prep Time: 20
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 loaf cake
  • Category: Cakes
  • Method: Baking
  • Cuisine: N/A



300gms McCain frozen beetroot

200gms good quality dark chocolate with 70% cocoa solids

3 free-range eggs, separated

200gms brown sugar (muscovado or demerara)

165ml sunflower oil

1 tsp vanilla extract

1/4 tsp salt

100gms almond flour

150gms flour

1 Tbsp cocoa powder

2 tsp baking powder

Chocolate buttercream icing:

80gms 70% chocolate, melted and then cooled

170gms butter

125gms icing sugar

40gms cocoa powder

1 Tbs very strong coffee or espresso

½ tsp vanilla extract

Chocolate shavings or walnuts to decorate

Beetroot powder to sprinkle (optional)


Place the frozen beetroot into a microwave container with ½ cup of water and cook on high for 8 minutes. Drain and allow to cool.

Heat the chocolate in a bowl of a double boiler and then allow to cool.

Preheat the oven to 180C / 350F

Process the beetroot in a food processor with the sunflower oil until a smooth consistency (there might still be a few very small chunks), about 3 – 4 minutes.

Separate the eggs and using an electric mixer, whip the whites until stiff peaks. Remove from the bowl and set aside.

In the same mixing bowl, add the egg yolks, sugars, beetroot and oil mixture, vanilla, salt, chocolate and almond flour and mix until well combined for about a minute.

Sift the flour, cocoa powder and baking powder and add them to the wet batter and briefly mix until incorporated.

By hand, gently fold through the whisked egg whites.

Line a 23cm x 13 x 8cm loaf tin (approx 1.5litre capacity) with baking paper. You could also make a layered cake and divide the batter between 2 lined 18cm cake tins (adjust the baking time down accordingly) or one bundt cake (just grease this vs lining with paper).

Decant the batter into the loaf tin and bake for 1 hour and 10 – 20 minutes and until a sharp knife comes out clean when inserted into the cake. Loosely cover with tin foil to prevent over-browning if necessary. * note that if you make this in a bundt tin or in 2 layers the baking time will need to be adjusted to around 1 hour.

Allow to cool in the tin for 10 minutes before removing to cool completely

Make the icing sugar by melting the chocolate in a double boiler and then allowing it to cool to room temperature.

Whip all the other ingredients together for a few minutes until fluffy. Ice the cake and then decorate the cake with chocolate shavings or walnuts.

Keywords: Beetroot, chocolate, cake, buttercream, recipe, delicious



Find me on Instagram







  1. happy cyclist

    I make a beetroot chocolate loaf many times, but the frosting is a great idea! Looks delicious and a great way to hide fiber, too. I’ve never heard of beetroot powder. What does that taste like?

  2. Hi Sam, I would like to bake your beetroot chocolate cake. I live in Spain and Mc Cain frozen beetroot does not exist here. Even raw beet is not very comun here, but cooked beetroots are very comun. Do you think the 300 grams froozen beetroot can be replaced by 300 grams cooked beetroot?

  3. Sam

    Hi, yes cooked beetroot would work well too just the cooked weight would be a bit less as beetroot loses moisture during cooking. So perhaps around 250gms? you can always add a little milk if the batter is too thick. Beetroot powder is literally dehydrated beetroot ground up so it tastes like beetroot and used as a garncih.

Write A Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star