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  • 1 large beetroot (approx. 250g), unpeeled, grated*
  • 2 cups (270g) self-raising flour
  • ¾ cup (90g) dark cocoa
  • 2 tsp ground cinnamon
  • 300g unsalted butter, softened to room temperature
  • 2 cups (500g) caster sugar
  • 2 tsp vanilla extract
  • 5 large egg
  • 150ml milk
  • Chocolate icing
  • 250g unsalted butter, softened to room temperature
  • 1 cup (185g) icing sugar
  • ¼ cup (60g) dark cocoa
  • 2 tsp milk


  1. Preheat the oven to 190C (170C fan forced). Grease and line the base and sides of a 28cm spring form pan with baking paper.
  2. Attach the whisk to the stand mixer with the mixing bowl. Add the flour, cocoa and cinnamon and mix on speed 1 for 10 seconds or until combined. Remove ingredients from the bowl.
  3. Attach the flat beater to the mixer.Cream the butter, sugar and vanilla on speed 2 for 1 minute, increase to speed 6 and cream 5 minutes or until light and fluffy, regularly scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating thoroughly in between each egg.
  4. Decrease speed to 1 and add the flour cocoa and beetroot mixture alternatively with the milk. When the mixture has combined, increase speed to 8 and beat 30 seconds.
  5. Pour batter into prepared cake pan. Bake for 30 minutes only, then cover pan completely with a large sheet of greased foil* and secure on all sides.
  6. Bake a further 25-30 minutes or until cake is firm to touch. Remove foil and stand cake 10 minutes before removing from pan. Cool completely before icing.
  7. Icing
  8. Attach the flat beater to the stand mixer and pouring shield to the mixing bowl.
  9. Beat the butter on speed 4 until light and fluffy. Add the remaining ingredients and beat for 2 minutes, wiping down the sides regularly with a spatula.  


  • The cake is cooked uncovered for the cooking time, then covered for the remainder. This helps the cake to steam through cooking it to perfection right through to the centre. The result is a moist rich texture.
  • The darker the cocoa used the more chocolate flavour the cake will have. Dutch cocoa may also be used.

  • To grate the beetroot with the Food Grinder: Cut the beetroot into long thick batons. Attach the coarse grinding plate to the food grinder. Turn mixer to speed 4 and grate beetroot into the mixing bowl.
  • You can also grate/shred the beetroot with the Slicer Shredder attachment. Place the mixing bowl under the attachment. Insert the medium shredding drum and secure. Turn the mixer to speed 6-8, add the beetroot to the hopper and push down with the pusher. Repeat with the remaining beetroot.