If you haven’t tried beets in chocolate cake, you’re in for a delightful surprise. This Chocolate Peppermint Beet Cake is intensely moist, richly flavored, and captures the best holiday tastes with chocolate and peppermint.
Searching for New Ways to Use Beets – Chocolate Peppermint Beet Cake
Until recently I hadn’t considered beets as a baking ingredient, but when my winter farm share arrived each month with more beets than we could eat as a side, I started experimenting. After trying several chocolate beet cake recipes, I discovered how well beets work in dessert—my family loved the results.
The beet puree blends seamlessly into the batter, adding natural sweetness and moisture while enhancing the chocolate flavor. If you’re hesitant, try serving a slice without mentioning the beet ingredient first—you might get the same surprised reaction my husband did when he learned what was in the cake.
What a Sweet Surprise!
Beets in cake may sound unusual, but they’re a natural fit. Sugar is often produced from sugar beets, and beets themselves lend a subtle sweetness and silkiness to baked goods. When pureed and combined with cocoa, the beets help create a velvety, moist crumb that complements the chocolate rather than overpowering it. The peppermint finish turns this into a festive favorite.
Chocolate and Peppermint for the Win!
This year I adapted those earlier versions into my own Chocolate Peppermint Beet Cake using one of my favorite holiday pairings: peppermint and chocolate. The combination brings back fond memories and makes the cake feel perfectly seasonal. The peppermint extract in both the cake and glaze keeps the flavor bright and festive while the chocolate provides depth.
Pairing chocolate with peppermint is a classic for good reason; together they create a refreshing yet comforting profile that’s ideal for holiday gatherings or any special occasion.
Almond Flour is Optional But Brings A Lot to the Party
Adding almond flour to the batter contributes a subtle nutty note and extra protein, while slightly reducing the overall carbohydrate content compared with using only wheat flour. Almond flour does produce a denser texture, so in this cake I use a blend: one cup of almond flour with one and a half cups of all-purpose flour. This keeps the cake tender without making it heavy.
If you don’t have almond flour, you can substitute additional all-purpose flour—the cake will still be delicious. When available, though, almond flour adds a pleasant flavor and a touch of richness that pairs well with chocolate and beets.
All About the Beets in this Chocolate Peppermint Beet Cake
Red beets are my choice for this recipe, but any sweet variety will work. Because the cake contains plenty of cocoa, the beet puree won’t impart a red color to the final cake—its contribution is primarily texture and moisture. The result is a cake that is rich and indulgent without being dry.
Making the Beet Puree
Prepare the beet puree by either boiling or roasting peeled beets until tender. Roasting whole beets wrapped in foil at 400°F develops extra sweetness; once cooked, slip off the skins and puree the beets in a food processor. Add water a tablespoon at a time if needed to reach a smooth, thick consistency—use only as much as necessary so the puree remains concentrated.
Baking the Chocolate Peppermint Beet Cake
This recipe yields a single-layer cake about 3 inches deep, topped with a glossy chocolate-peppermint mirror glaze that drips attractively down the sides. I use a 9-inch deep cake pan; if your pan is shallower you can adapt by using a different pan or baking two thinner layers (adjust baking time accordingly). Line the bottom of the pan with parchment and lightly dust it with cocoa to ensure the cake releases cleanly.
Bake at 350°F for approximately 45 to 55 minutes. Because the beet puree keeps the crumb very moist, a skewer may not come out completely clean; if the cake has baked for the recommended time and the top feels set and dry, it should be done. If in doubt, add a few extra minutes. Cool the cake on a wire rack for at least 20 minutes before removing it from the pan, and let it cool completely before glazing.
Store the cake at room temperature if you won’t serve it right away—refrigeration can make the glaze appear dull, although it won’t affect the flavor.
A Chocolate Peppermint Finish to a Happy Holiday Meal
The chocolate peppermint glaze, finished with crushed red-and-white peppermint candy, makes this cake a festive centerpiece. The combination of moist, beet-enhanced crumb and a shiny peppermint-scented chocolate glaze creates a lovely balance of flavors and textures. It’s a thoughtful way to use winter beets and a delicious finale for a holiday dinner or special gathering.
Chocolate Peppermint Beet Cake
Author: Marie Bostwick
Yield: 8–12 servings 1x
Ingredients
Scale
Cake
- 1 ½ cups all purpose flour
- 1 cup almond flour
- 1 1/2 cups sugar
- ½ cup unsweetened Dutch process cocoa powder, plus 1 tsp for dusting pan
- 1 ½ tsp baking powder
- ½ tsp salt
- 1/2 tsp ground cinnamon
- 1½ cups pureed beets
- 2 eggs
- ¾ cup water
- ¼ cup vegetable oil
- 1 tsp. peppermint extract
Glaze
- 4 oz. good semisweet chocolate
- 1 T coconut oil
- ¼ tsp peppermint extract
Crushed peppermint candy for decorating
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch cake pan (3 inches deep) with cooking spray. Line the bottom of the pan with parchment paper, spraying paper lightly with cooking spray. Dust pan with a teaspoon of cocoa powder, tapping out any extra.
- Place flours, sugar, cocoa powder, baking powder, cinnamon, and salt together in a bowl and whisk to combine. Set aside.
- Place eggs, water, oil, peppermint extract, and beets in large bowl or stand mixer bowl. Mix wet ingredients at medium-high speed, until well combined. Add dry ingredients to wet ingredients, a third at a time, mixing after each addition.
- Pour batter into the prepared pan. Bake for 45 to 55 minutes. Cool cake on wire rack for at least 20 minutes before removing from pan. Allow cake to cool before pouring on glaze.
- To make glaze, place semisweet chocolate and coconut oil into a heavy bottomed pan over medium low heat, stirring to melt. Stir in peppermint extract.
- Allow glaze to cool for 15 minutes. Pour glaze over cake, using a spatula to even out the glaze and drip it down sides. Allow cake to sit at room temperature for an hour or two before serving, so glaze can set.