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5 from 1 vote

Chocolate Beetroot Cake with Cardamom Rose Swiss Meringue Buttercream

This makes a sweet little cake that is perfect for parties. Beets up the nutrition and lend a beautiful color.

Course Dessert
Cuisine American
Keyword chocolate beet cake, chocolate beet cake recipe, swiss meringue buttercream recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 24 servings
Calories 284 kcal
Author Janet Barton



  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cup sugar
  • 2 eggs
  • 1 cup oil I used light flavored olive oil
  • 1 cup buttermilk
  • 1/2 cup pureed cooked red beets
  • 3/4 cup boiling water
  • 1 teaspoon vanilla


  • 2/3 cup egg whites 150 g
  • 1 1/4 cup sugar 250 g
  • 1 1/2 cups unsalted butter 340 g or 3 cubes
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/2 - 1 teaspoon rose water
  • 1/4 - 1/2 teaspoon beet juice or a few drops of red food color
  • tiny pinch of cardamom
  • Chopped pistachios if desired


  1. Preheat oven to 350F.  Sift flour, cocoa, baking soda, and salt together.  Set mixture aside.  In a large mixing bowl beat sugar and eggs until light yellow.  With mixer running slowly drizzle in oil.  Mix until smooth.  Add buttermilk alternately with flour mixture. Add beet puree. Mix.  Slowly add 1 cup boiling water until batter is smooth.  Mix in vanilla.  Bake in preheated oven for 40-45 minutes for a 6 x 3-inch deep pan.  Or until cake springs back with lightly pressed or when a toothpick inserted comes out clean.
  2. 9 x 13 or 9-inch rounds bake 25-30 minutes
  3. Cupcakes bake for 18-20 minutes.
  4. In a very clean bowl of an electric mixer, add egg whites and sugar.  Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F.  Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved.  Remove from heat.  Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch.  The bowl must be cool before adding the butter.
  5. Replace the whisk with the paddle attachment.  With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated.  The mixture should be silky smooth and thick.  The mixture may begin to look curdled, keep mixing until it is smooth.  This can take 10 minutes or so.  Mix in salt, vanilla, rose water, cardamom and beet juice.  Beat to combine.
  6. Mixture may be refrigerated but will have to be re-whipped using the paddle attachment before using to make it silky smooth again.

  7. Mixture may, also, be frozen for up to a month.  Thaw on at room temperature overnight and re-whip with the paddle attachment until smooth before using.

Recipe Notes

Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.

Nutrition Facts
Chocolate Beetroot Cake with Cardamom Rose Swiss Meringue Buttercream
Amount Per Serving
Calories 284 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 45mg15%
Sodium 222mg9%
Potassium 92mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 390IU8%
Vitamin C 0.2mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.