Beetroot cake is one of those unexpected treats that quickly wins you over. It's soft, moist, and naturally sweet, with the beetroot adding a subtle earthiness that makes it unique and comforting all at once. It's soft, moist, and subtly sweet, with just the right hint of earthy goodness from the beets, giving the cake a warm, comforting vibe. The deep red color not only makes it look stunning but also promises the richness of flavor hidden inside. A touch of cinnamon adds warmth, while vanilla enhances the cake's sweetness. The beetroot gives the cake moisture, making it soft and tender while imparting a natural sweetness that feels light and balanced. And then there's the frosting. Cream cheese frosting is the classic choice, and it's just incredible—the tangy richness cuts through the sweetness of the cake, creating a perfect balance in every bite. Every slice is a celebration of flavors—sweet, spiced, and just the right amount of indulgence. It's one of those cakes where the balance is so spot-on that you'll find yourself sneaking another slice before you even realize it. The beetroot cake is cozy, comforting, and totally irresistible.

• 400 gms beetroot
• 250 gms butter
• Vanilla extract
• Jelly
• 500 gms maida
• 500 gms castor sugar
• 2 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 200 gms natural yogurt
• 200 gms full-fat cream cheese
• 400 gms icing sugar

• Let's get real about cake, shall we? If you think you've had every kind of cake under the sun, wait until you try this beetroot cake. It's rich, moist, and has that little extra oomph—thanks to the unexpected addition of beetroot.
• Start by preheating your oven to 180 C (160 C fan or gas mark 4). Grab two 20cm round cake tins and grease and line them, because no one likes the heartache of a stuck cake.
• Now, let's get the chocolate situation sorted: gently melt 125 gms of butter and 100 gms of chocolate together in a saucepan. You can't rush greatness, so keep the heat low and stir until it's all glossy and smooth.
• While that's melting, grab a large mixing bowl and sift together 250g of flour, 250g of sugar, 1 tbsp cocoa powder, 1/2 tsp bicarb, and ¼ tsp of salt. Don't skimp on the cocoa, it's what brings the deep, chocolatey richness to the party.
• Now, here's where things get fun: grab your food processor or blender and whizz up 1 egg, 100 gms yogurt, and 200 gms of beetroot until it's a smooth-ish mixture. Beetroot makes everything pretty and secretly adds moisture—don't worry, you won't taste it.
• Pour this beetroot beauty into the dry ingredients, then add in the melted chocolate butter mixture and 150ml of boiling water. Stir until it's all combined, and then, if you're feeling extra, add half the food coloring (because why not make your cake pop with color?)
• Now, divide this luscious mix between the two tins and bake for 25 minutes. Use a skewer to check if it's done—if it comes out clean, your cake's ready. Let it cool on a wire rack.
• Now, let's get back to business. Repeat the same process for a second batch of sponges. If you happen to have four sandwich tins, feel free to bake them all at once—you lucky thing, you! While the cakes are cooling, let's whip up the frosting. In a bowl, beat together cream cheese and butter until it's all smooth and creamy.
• Then add in the icing sugar and a splash of vanilla, and beat some more until it's fluffy and divine. Take a little frosting and use it to sandwich the cakes together, then use the rest to cover the whole cake.
• Swirl it on, go wild with your decoration (sweets, sprinkles, or more beetroot, maybe?), and let the cake sit somewhere cool—not the fridge! You want it to set just enough before you take that first bite of this gorgeous beetroot cake. The beetroot cake is indulgent, vibrant, and the perfect way to surprise your taste buds.