A slice of heaven with a side of vegetables. This beet and walnut Bundt cake with cream cheese frosting is a perfect blend of sweet and savoury, with the added bonus of incorporating a vegetable into a dessert — the kids will never guess. The earthy flavour of the beets pairs perfectly with the rich, nutty flavour of walnuts and cocoa, creating a moist and flavourful cake that is sure to impress.
Make sure to read my insider tips below, where you’ll find some great advice you can use for other recipes, too. Whether you’re a fan of beets or just looking to try something new, this delicious recipe with a unique twist will become a new family favourite.
BEET AND WALNUT BUNDT CAKE
For the Cake:
- 4 large eggs, room temperature
- 1 1/4 cups (310 mL or 10.58 oz/300 g) granulated sugar
- 1 cup (250 mL) vegetable oil
- 2 cups (500 mL or 8.46 oz/240 g) cake and pastry flour
- 4 tbsp (60 mL) cocoa powder
- 2 tsp (10 mL) baking powder
- 1 1/2 tsp (7.5 mL) baking soda
- 1 tsp (5 mL) salt
- 2 1/4 tsp (11 mL)
- ground cinnamon
- 1 tsp (5 mL) ground nutmeg
- 1/2 tsp (2.5 mL) ground ginger
- 1/4 tsp (1 mL) ground cloves
- 2 tbsp (30 mL) honey
- 2 tsp (10 mL) vanilla extract
- 3 cups (750 mL or 17.6 oz/500 g) peeled and finely grated fresh beets, excess water squeezed out
- 1 1/2 cup (375 mL or 6.34 oz/180 g) chopped walnuts
- Red food colour gel (optional)
For Cream cheese frosting:
- 250 g (1 brick) cream cheese, softened
- 1/2 cup (125 mL or 3.98 oz/113 g) unsalted butter, softened
- 2 cups (500 mL or 8.82 oz/250 g) powdered sugar
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) ground cinnamon
To make the cake:
Preheat the oven to 350 F (175 C). Coat a Bundt pan with cake-release paste (see insider tips below) and set aside.
In the bowl of a stand mixer beat eggs, sugar and oil until light and fluffy.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and spices (cinnamon, nutmeg, ginger, cloves).
Add the dry ingredients to your egg mixture, mixing just until incorporated.
Add in the honey, vanilla, grated drained beets and chopped walnuts and mix until blended in, about 1 minute on medium speed. Add red food colour if desired.
Pour batter into bundt pan and bake for 1 hour + 15 minutes or until a skewer inserted in the middle comes out clean.
Let cake stand in the pan for about 15 minutes, then carefully invert onto a cooling rack. Let cool completely before frosting.
Make frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix together all frosting ingredients. Continue mixing at med-high speed for 5-10 minutes or until powdered sugar has dissolved. Spread or pipe as desired onto your cooled Bundt cake, then sprinkle more chopped walnuts onto the frosting or decorate with candied cranberries and rosemary sprigs for esthetic appeal as in the photo.
Insider tip 1: Beets may stain. Use gloves while peeling and grating and protect the work surfaces of your kitchen. This recipe will require about 31.75 oz/900 g of beets, which will grate down to approximately 17.63 oz/500 g after squeezing out excess water.
Insider tip 2: Worried about your Bundt cake — or any other cake — getting stuck in the pan? Make your own cake-release paste by combining equal parts shortening, oil and flour using a hand-held mixer. I used 1/4 cup (60 mL) of each. Brush the paste liberally onto any pan to coat, even the most intricate Bundt designs. Best of all, this method is much cleaner and leaves no residue on your cakes. Store excess in an airtight container; 3 months at room temperature or 6 months in the fridge.
Insider tip 3: Do not use the convection setting on your oven for baking delicate cakes, as they will not rise as well in the circulated air.
Insider tip 4: This recipe will yield a generous amount of frosting, but I would recommend using plenty more than I did.