Beet Cake With Ganache Glaze

If Beet roots are not a part of your everyday platter, then you are missing out on great health benefits that this colourful root vegetable has to offer. Beets have received a lot of positive reviews in the recent past because of their great nutritional value. Beets have been termed a super food because of its immense health benefits. Health experts recommend adding a portion of beetroots in everyday meals.
As long as beets are available in the market, I have been making every effort to make it a part of our everyday meals. The outcome of one such endeavor is Beet Cake with Ganache Glaze. Yes! Kids love cakes. When I added Beetroot to the cake, they could not figure out the healthy ingredient and relished every bite of it. The final product is amazing as there is no flavour or colour of the beets only a moist cake with loads of taste!

It was fun grating beets, with hands coloured purple, we played holi by painting each others’ faces with beet juice after all Holi is already knocking at doors and the spirit of Holi is seeping in!
In goes the pink batter!

Out comes a golden cake!
Beet shreds peeping out!

Beet Cake With Ganache Glaze



  • 1 ¾ cups all-purpose flour
  • 3/4 cup boiled peeled and grated Beets
  • 2 eggs
  • ¾ cup yogurt
  • ¾ cups brown sugar (packed)
  • ½ cup butter (1 stick)
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • 100 gms dark chocolate
  • 4 tablespoons low fat cream



Preheat the oven to 180 degrees C. Grease and line one 8 inch round cake tin.
Beat together butter, brown sugar and sugar until light and fluffy.
Add eggs one at a time beating well each time.
Add vanilla extract.
Sieve together all purpose flour, baking powder, baking soda and salt.
Beat yogurt till smooth. If yogurt is very thick, add 2-3 tablespoons of water.
Add flour mixture to butter-egg mixture in two shifts. Add yogurt while mixing.
Mix well and ensure there are no lumps.
Fold in grated beets. Stir until well combined.
Bake for 35-40 minutes till the top turns golden and a skewer inserted in the center comes out clean. While the cake cools, prepare the ganache.



Heat the chocolate and cream in a very heavy bottom pan on low flame. Stir constantly till the chocolate melts. Take off the heat and stir briskly till it becomes smooth and shiny. It will thicken as it cools.
Pour Ganache evenly on cake.

Sending this cake to Vardhini"s Bake Fest  hosted by Sayantani

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  1. My my, love the ganache dripping beet cake!!I have wanting to try this one for quite some time..loved your version

  2. Love it Namita! Will try this sometime :)

  3. lovely cake thanks for your entry

  4. You are saying, "Add flour mixture to butter-egg mixture in two shifts. Add curd while mixing." But in the Ingredients, there is no "curd"... Do you forget to write it, I wonder! Or is there any mistake?

    1. Hello, The recipe has yogurt. Add yogurt while mixing the ingredients. I have edited the text. Thank You for bringing it to my notice. This is a wonderful recipe. Please go ahead and try it. Happy Baking!

  5. How much beetroot should be added? It's missing

    1. Hello Binu, Thank You for bringing it to my notice. I realised that too. Have edited the text.