Red Velvet Beet Cake

READY IN: 1hr 35mins
YIELD: 24 squares




  • Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan with nonstick cooking spray.
  • Place chocolate in a microwave-safe bowl. Transfer to microwave, and melt chocolate, stirring every 30 seconds, until melted, about 3 minutes. Set aside to cool.
  • Whisk to combine flour, baking soda, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and oil. Beat until well combined, about 2 minutes. Add beets, cooled melted chocolate, and vanilla. Beat until combined. Decrease speed to low and gradually add dry ingredients, scraping down the sides of the bowl as necessary.
  • Pour into prepared pan and smooth top. Transfer to oven and bake until a toothpick inserted into the center comes out clean, about 25-28 minutes. Cool completely on a rack.
  • Meanwhile, combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and well combined. At low speed, gradually add confectioners’ sugar, beating until entirely smooth and well-incorporated. Add vanilla and a pinch of salt. Beat to combine.
  • With a spatula, top cake with frosting, swirling to create peaks and valleys. Cut into squares and serve.