Golden Beet Cake With The Best Cream Cheese Frosting Recipes

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GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING

This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.

Provided by Joe Sevier

Categories     Spring     Mother's Day     Easter     Dessert     Cake     Beet     Cream Cheese     Almond     Butter     Coriander     Cardamom     Egg     Cherry     Milk/Cream     Vanilla     Peanut Free     Soy Free     Vegetarian

Yield 12-16 servings

Number Of Ingredients 23



Golden Beet Cake With the Best Cream Cheese Frosting image

Steps:

  • Cake
  • Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
  • Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
  • Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
  • Frosting and assembly
  • Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
  • Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
  • Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
  • Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

Cake
Unsalted butter, room temperature (for pans)
1½ cups (135 g) sliced skin-on almonds
¾ tsp. ground coriander
½ tsp. ground fennel seeds
¼ tsp. ground cardamom
2¼ cups (281 g) all-purpose flour
1 Tbsp. baking powder
1¼ tsp. kosher salt
4 large eggs, room temperature
1½ cups grapeseed oil or vegetable oil
1½ cups (300 g) granulated sugar
1 (12-oz.) jar pitted sour cherries in juice or light syrup (such as Oregon Red Tart Cherries in 100% Juice; about 1 cup), drained, finely chopped, plus 6 Tbsp. juice, divided
9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed)
Frosting and assembly
1 cup (200 g) granulated sugar
½ cup (62 g) all-purpose flour
¾ tsp. kosher salt
1¾ cups whole milk
2 tsp. vanilla extract
⅛ tsp. almond extract (optional)
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
16 oz. cream cheese, slightly softened, cut into pieces

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Top Asked Questions

How do you cook beets in a cake pan?
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Does chocolate beet cake taste like beets?
One bite of this stunning chocolate beet cake is all it takes to quell any doubts, Friends. It does not taste beet-y. The beets simply give the cake a delicious moistness. The cream cheese frosting is fabulous and gets its color from beets only. (The frosting doesn’t taste beet-y either.)
What is the best cake with cream cheese frosting?
This Chocolate Beet Cake with Cream Cheese Frosting is THE best “surprise cake” you’ll ever dish up. Nobody will ever guess your secret ingredient. Beets provide fabulous moistness and a healthy dose of nutrients in this deep, dark chocolate cake. The cream cheese frosting is spoon-lickin’ great.
What is the best way to cook beets and almonds?
9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed) Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes.

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