Red Devil Cake (Featuring Beets!)

Red Devil Cake

by from Mollie Katzen


  • 1 ¼ cups beet puree (whirl cooked beets in blender: fresh cooked or canned.)
  • 3 eggs
  • 1½ cups sugar
  • ½ cup vegetable oil
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1½ cups unbleached white flour
  • ¾ cup cocoa powder
  • 1½ tsp. baking soda


Preheat oven to 350 degrees. Generously oil the baking pan (9 inch square or round pan). In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting.

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions