Golden Beet Orange Cake
Golden Beet Orange Cake is super moist and flavorful. With a hint of roasted beet flavor behind the orange, this usual cake is as tasty as it is beautiful.
Table of contents
Why you’ll love this unusual recipe
I had a bunch of beets hanging around the refrigerator for weeks before I finally got around to roasting them. Chioggia beets ended up in a salad. The golden beets were destined for this cake.
It was a no-brainer to use my Chocolate Orange Beet Cake recipe as the starting point for this recipe. Oranges and beets are a match made in heaven.
It was a simple 1:1 swap to replace the golden beet puree for the red beet puree. Almond flour replaced the cocoa in the batter. Either cocoa or almond flour can replace a portion of flour in most cake recipes so this was an easy switch.
The final touch is an orange glaze to finish.
This really is an easy recipe. Once the beets are roasted and pureed, everything is made in one bowl, no creaming , no folding or whipping. The beets can be roasted several days ahead.
Step by Step Instructions
See the recipe card for detailed measurements and instructions.
- Wash the beets and trim the roots. Wrap in foil and bake at 350 until tender.
- Peel the cooled beets and puree with the orange juice until smooth.
- The thin batter has a beautiful golden color.
- Pour the glaze over the slightly warm cake.
- You can leave the glaze with a drip design or scoop up the glaze from the sheet pan and apply it to the uncovered areas.
- Let the cake cool and the glaze set before moving to a serving platter.
Storage
The cake can be held at room temperature for 4-5 days. Cover the cut ends of the cake to keep them from drying out.
Slices of left over cake can be wrapped and frozen for up to 3 months. Return the cake to room temperature before serving.
More Bundt Cakes
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Golden Beet Orange Cake
Ingredients
Cake Batter
- 8 oz golden beets (roasted and peeled (see note 1))
- 1 orange (zest and juice)
- 18 oz granulated sugar (2 ¼ cups)
- 10 ½ oz vegetable oil (1 ½ cups)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 4 ½ oz cake flour (1 cup, see note)
- 5 oz all purpose flour (1 cup)
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 2 ½ oz almond flour (½ cup)
Orange glaze
- 6 oz confectioner sugar (1 ½ cups)
- 1 orange (finely grated zest)
- 1 ½ oz orange juice (3 tablespoons)
Instructions
- Generously butter and flour a 12 cup Bundt pan. Preheat the oven to 350 °F.
Cake Batter
- Puree 8 oz golden beets with the juice and finely grated zest from 1 orange. You should have 1 ½ cups of puree (add orange juice to bring it up to 1½ cups if needed).
- Combine 18 oz granulated sugar, 10 ½ oz vegetable oil, 4 large eggs, 1 teaspoon vanilla extract and 1 teaspoon orange extract in a mixer bowl. Beat on medium low for 2 minutes to emulsify the oil and eggs.
- Sift together 4 ½ oz cake flour, 5 oz all purpose flour, 2 teaspoons baking powder, and ½ teaspoon table salt. Whisk 2 ½ oz almond flour into the dry ingredients.
- With the mixer running on low speed, alternate adding the dry ingredients and the beet puree to the egg mixture. Scrape the bowl between additions.
- Pour the batter into the prepared pan and bake until the center springs back when lightly pressed or a toothpick inserted in the center comes out with moist crumbs, about 45 minutes.
Make the glaze
- Whisk together 6 oz confectioner sugar, finely grated zest from 1 orange and 1 ½ oz orange juice. The glaze should have the consistency of pancake batter.
Finish the cake
- Cool for 10 minutes in the pan before inverting onto a cooling rack set over a clean sheet pan.
- Pour the glaze over the cake while its still slightly warm. You can scoop up the glaze from the pan and reapply to uncovered parts of the cake or you can leave the glaze with a drip pattern.
- Cool to room temperature and allow the glaze to set before transferring to a serving plate. The cake will keep at room temperature for 4-5 days.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
At first glance, I was intrigued, but after reading ingredient proportions, I’m very hesitant due to the high amounts of oil (1-1/2C) and sugar (2-1/4C); surely those two ingredients add lots of moisture to the cake crumb. Since beets add so much moisture, have you tried making this recipe with half or two-thirds the amount of each oil and sugar? (full disclosure: I don’t typically make cake, and I prefer baked goods less sweet, so there’s that! 🙂
This is a large cake so the proportions look large. There are lots of servings (18) in the cake. I’m happy with the proportions as I wrote them since this is a cake. I expect a cake to be soft and sweet compared to a quick bread or bread. If you plan to change the amounts I would proceed with small increments since large changes would throw off the balance of the recipe. Also, for a less sweet cake you can skip the glaze.