Beetroot Cake

Manisha Mishra
by Manisha Mishra
6 Servings
50 min

The Best Beetroot Cake recipe with decadent Buttercream Frosting that will quickly become your favorite! As often I bake tea time cakes & cupcakes for my family & everyone enjoy it with a cup of hot tea or coffee. I just love baking in weekend and stock it for a week. Baked this amazing Eggless Beetroot Cake for my daughter. I baked it in the evening and gave her a surprise late night and her reaction was worth to capture. she was completely blown away by the surprise and couldn't believe it for a while and was very very happy and excited to eat.

As this is an eggless recipe, I have used only curd. No Butter milk or vinegar in this recipe. It's kind of go to cake which can be made with simple ingredients. I have used grated beetroot but you can add beetroot paste as well.

Curd gives softer texture & a hint of tang and it's really a best substitute for eggless cake. As I have used Beetroot in this recipe that give natural colour to the cake. This Eggless Cake recipe is worth a try. So do try this amazing recipe.

Let's check out the Ingredients & recipe to make this delicious cupcakes. If you like this Eggless Beetroot Cake recipe then please comment down below, I would love to read your thoughts!!!!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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For the Cake
  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp baking soda
  • 1/4 cup grated beetroot
  • A slight Pinch of salt
  • 1/4 cup Olive oil or butter at room temperature
  • 1/4 cup Sugar
  • 1/2 cup Curd at room temperature
  • 1/4 Tsp Vanilla Essence
For. Buttercream Frosting
  • 1 cup salted butter at room temperature
  • 1 tsp Vanilla extract
  • 2 cups confectioners sugar well sieved
  • 2 drops Pink gel colour
For Baking the Cake
Preheat cooker for 10 Mins at high flame.
In a large mixing bowl add Curd, sugar & olive oil, whisk it well until sugar dissolves completely.
Then add grated beetroot & vanilla essence, whisk to combine it well.
In another mixing bowl, sieve flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients gradually in 2 batch and fold the batter until combines well.
Don't overmix the batter & make sure the batter is lump free.
Cake batter is ready, now pour the batter into an 6 inch square greased cake tin & tap it twice to remove air bubbles.
Bake the cake for about 40 mins in a preheated cooker.
Check the cake with a toothpick by inserting it in the middle, if it comes out clean then the cake is perfectly baked.
After baking, cool down the cake completely on the wire rack.
For Buttercream Frosting
In large bowl, beat butter until smooth, creamy & fluffy.
Then add powdered sugar in 2 to 3 batch n beat until frosting reach stiff peak.
Lastly add vanilla extract & pink gel colour, just fold it. So,  Buttercream frosting is ready.
  • Keep a stack or stand inside a cooker while preheating the cooker.
  • Make sure to remove whistle and gasket.
  • If you don't have a cake tin then use any available round or square container for baking.
  • Make sure to pre-heat for 10 mins on high flame.
  • Bake the cake for 40 mins on low to medium flame.
  • I prefer less sweet but you can increase according to taste.
  • if baking in oven then bake it at 180°C for 35 mins.
Manisha Mishra
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