Hot Milk ‘BEETROOT’ Cake


I absolutely love using beets in bakes. I have used them in various ways- in the form of beetroot juice, beetroot powder and this time I decided on pureed beets. Every single time, I am amazed how this humble vegetable not only gives the cake that subtle ‘sweet earthy flavour’ but also a delicious moist crumb.

Well there is also another reason why I am so stuck on this veggie, oh that gorgeous colour! You should have seen that stunning purple pink batter. I always hope that one fine day I would get that in a bake. But for now I am willing to settle for that hint of pink.

Did I tell you this one is whole wheat based and egg free too? It makes a yummy healthy treat for sure.



I have a couple of ‘beety’ recipes on the blog. Here are the links for – beetroot chocolate cupcakes, healthy red velvet tea cake and home made beetroot powder. You can check these out too.

The ‘hot milk cake’ was such a success and I have used the same technique here. It definitely gives a gorgeous crumb. You can see the recipe here.

Do let me know if you happen to try this.

Happy Baking.


Print Recipe
Hot Milk 'BEETROOT' Cake
Soft and yummy wholewheat beetroot cake!
Course brunch, dessert
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 15 minutes
Course brunch, dessert
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 15 minutes
  1. Beetroot puree- Wash and peel 2 medium sized beetroots. Wrap them completely with aluminium foil. Fill a pressure cooker with about 1 and 1/2 cups of water and place the 'foil wrapped beets' in it. Pressure cook on a low flame for 25-30 minutes [5-6 whistles]. Once the pressure comes down, get them out of the pan and check if a skewer inserted passes through the cooked beets easily. Allow to cool and blend in an electric mixer into a smooth puree.
  2. Pre heat the oven at 180 degrees for 10 minutes.
  3. Grease a 7 inch round baking tin and set aside.
  4. Sieve the flour, baking powder, baking soda and salt together 4-5 times. Set aside.
  5. Take the beetroot puree, milk and butter in a thick bottomed pan and heat on a low flame until the butter melts.
  6. Remove from heat. Beat in the sugar and vanilla extract.
  7. Pour the warm mixture into the sifted flour and whisk gently until well combined.
  8. Transfer into the greased baking tin and bake in the pre heated oven at 180 degrees for 35-40 minutes or until the cake starts to leave the sides of the tin.
  9. Allow to cool for 10 minutes before inverting over a wire rack.
  10. Slice once completely cooled.
Recipe Notes
  • Oven temperature and time may vary. You may check on your cake after 25-30 minutes of baking. The cake is done once a skewer inserted in the center comes out clean.
  • Using a good vanilla extract helps to balance the beetroot flavour. Or you could add a tbsp or two of cocoa powder along with the flour while sifting.
  • Do make sure there are no lumps or bits of beetroot in the puree. You can pass the puree + milk mixture through a sieve to remove them [This must be done before heating the mixture]. The puree alone won't pass through a sieve easily because of its thickness.
  • Wrapping the beets in aluminium foil while pressure cooking helps to prevent the beetroot colour from seeping into the water. This way we get the most out of it.
Share this Recipe

7 Comments Add yours

  1. Richa Tiwari says:

    i am gonna try this ! looks yum

  2. Sonali Lahiri says:

    Hi Akila – how will this cake taste if I do normal fresh cream icing on it…. Will it be a good idea?…. Have to make a birthday cake on Thursday . So I am looking for a simple yet little different cake on which can do icing. Pls suggest

  3. Sonali Lahiri says:

    Hi Akila ….. Awesome bake. How will this cake taste with fresh cream icing. Have to make a birthday cake on Thursday . I am looking for a simple spongy cake but with a twist . Would you suggest this one?

  4. Akila Subramanian says:

    Hey Richa thanks a ton. Do try and let me know how it turned out

  5. Akila Subramanian says:

    Hi sonali. This cake tastes yum. I never usually frost or ice cakes , so my cakes usually have a distinct flavour of their own. I would suggest you to try it before making it for a birthday. There are other more regular flavoured cakes -vanilla, chocolate, pineapple recipes on the blog. Do check under the category eggless cakes for loads of options. There is a classic pound cake and chocolate pound cake with eggs too. All these will work well with frostings/fillings etc.

  6. Malini says:

    Hi Akila,I tried this last night but the texture was not good, u know it was like dough, n dark brown nothing in comparison to yours. But the top part was crisp n had a nice color n it also cracked on the top. What did I do wrong

    1. Akila Subramanian says:

      Hey Malini, Just saw this now. Hmm I wonder why. For the texture – it is important that the dry ingredients are sifted well and the baking powder/soda used is fresh.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.