Mary Berry Beetroot Cake Recipe

This moist, rich Mary Berry Beetroot Cake is made with cooked beetroot, dark cocoa powder, and sunflower oil, ready in just 60 minutes. Slicing through the glossy ganache reveals an incredibly soft crumb that stays fresh for days. I love making this when I need a reliable crowd-pleaser that sneaks in some hidden veg.

Why This Classic Works

I was initially skeptical about putting root vegetables in dessert. But blending the beetroot with oil creates an unmatched tenderness that traditional butter cakes struggle to achieve.

My biggest lesson was draining the cooked beetroot properly before puréeing. Excess moisture can make the sponge heavy instead of beautifully light.

Mary Berry Beetroot Cake Ingredients

For the Cake:

• 250g cooked beetroot (vacuum-packed, not in vinegar)
• 3 large eggs
• 200ml sunflower oil
• 200g caster sugar
• 150g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder

For the Ganache:

• 200g dark chocolate, chopped
• 200ml double cream

How To Make Mary Berry Beetroot Cake

1. Preheat and prep: Preheat the oven to 180°C (160°C fan) and line a 20cm round cake tin with baking parchment.
2. Purée the beetroot: Drain the beetroot thoroughly and process it in a food processor until entirely smooth.
3. Mix wet ingredients: Add the eggs and sunflower oil to the beetroot purée, pulsing until fully combined.
4. Add dry ingredients: Sift the caster sugar, flour, cocoa powder, and baking powder into a large mixing bowl.
5. Combine the batter: Fold the wet beetroot mixture into the dry ingredients until just mixed, leaving no dry flour pockets.
6. Bake the cake: Pour the batter into the prepared tin and bake for 40-45 minutes until a skewer inserted comes out clean.
7. Make the ganache: Heat the cream until steaming, pour over the chopped dark chocolate, and stir until smooth and glossy.
8. Frost and serve: Let the cake cool completely, then spread the thickened ganache over the top before slicing.

Recipe Tips

• Check the packaging: Ensure you buy plain vacuum-packed beetroot, not the variety pickled in vinegar, or the flavour will be ruined.
• Drain thoroughly: Pat the beetroot dry with kitchen paper to prevent adding excess liquid to the batter.
• Cool completely: The sponge is fragile when warm, so wait until it is entirely cool before applying the heavy ganache.

What To Serve With Beetroot Cake

Serve a generous slice with a dollop of crème fraîche or softly whipped cream to cut through the intense richness. It also pairs wonderfully with a hot cup of Earl Grey tea.

How To Store

Store the cake in an airtight container at room temperature for up to four days. You can freeze the unfrosted sponge for up to three months if wrapped tightly in cling film.

FAQs

Can I use raw beetroot?

Yes, but you must boil or roast it until completely soft before puréeing. Raw, grated beetroot will not yield the same fudgy texture.

Can I use butter instead of oil?

Oil is highly recommended as it coats the flour proteins more effectively. This ensures a much softer crumb that lasts longer.

Do I need a food processor?

A blender or food processor is essential to achieve a smooth purée. Without it, you risk having chunky vegetable bits in your dessert.

Nutrition

• Calories: 480 kcal
• Total Fat: 31g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Battenberg Cake Recipe
• Mary Berry Apricot Fruit Loaf Cake Recipe
• Mary Berry Apple and Walnut Cake Recipe