Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is super moist and I promise you that you won't feel like you're eating a vegetable! I've included Grandma's old fashioned boiled frosting, but buttercream frosting or a dusting of powdered sugar is also good.

Ingredients Nutrition


  1. Combine the dry ingredients then add remaining ingredients, mixing until smooth.
  2. Bake in a greased 9x13 pan at 350 degrees for 45-55 minutes, until center is firm.
  3. Cool then frost if desired.
  4. To make frosting:.
  5. In a saucepan, mix the flour in a little of the milk till smooth, then add the remaining milk. Cook over a slow fire until thick, 2-3 minutes, stirring constantly. Stir briskly-this has a tendency to get lumpy!
  6. Remove from heat, stir in the salt and cool thoroughly in the refrigerator. This needs to be very cold.
  7. Beat in the butter until well creamed. Add the vanilla and almond extract and the powdered sugar. Beat with electric mixer until thick and creamy.
Most Helpful

I needed to use my beets garden so thought I'd try this. I did not make the frosting and thought it was still good this way. Some people thought they could taste the beets after I told them what was in the cake but I could not. An Immersion blender was used to mash the beets. The only change I'd try will be to use applesauce for some of the oil. Made for *Zaar Cookbook Tag July 2009* game

Charlotte J August 31, 2009

I've tried a couple of different beet cake recipes, and this is one of the better ones I've found. It's not quite true that you can't tell you're eating beets -- you can definitely taste them, but it's a muted taste, mixed in with chocolate. I always make cupcakes -- cook for about 20 - 25 minutes, until toothpick comes out clean.

Rivkadr September 30, 2008