Discover a festive traybake that blends rich chocolate with the gentle sweetness of root vegetables. This Mary Berry Beetroot Cake rose to fame after a BBC Christmas special and has become a favourite at charity events and family celebrations. It shows how traditional British baking can use beetroot to make a moist, indulgent sponge, much like the role of carrot in classic treats.
If you enjoy simple, reliable recipes, this guide will help you master a chocolate cake that looks professional and tastes exceptional. Many home bakers explore these recipes to sharpen their baking skills and to share warm, memorable moments with friends and family during the festive season and beyond.
Key Takeaways
- The traybake combines chocolate and beetroot for a moist, rich sponge.
- Featured on a BBC special, it gained widespread popularity.
- Perfect for sharing at festive gatherings or charity events.
- Ideal for bakers wanting to learn a reliable, impressive recipe.
- Uses familiar baking techniques with a twist for great results.
Why You Will Love This Mary Berry Beetroot Cake
This traybake pairs rich chocolate with a hidden vegetable that keeps every slice surprisingly moist.
The beetroot brings natural sweetness and a tender texture that helps the sponge stay soft for days.
Much like a classic carrot cake, the vegetable taste disappears when the beetroot is finely grated.
You get a deep, velvety chocolate crumb rather than a vegetal note. That makes it a clever way to add veg to puddings without anyone noticing.
This berry chocolate traybake is not overly sweet, so the dark chocolate flavour can shine through.
If you prefer something sweeter, swap the dark chocolate in the icing for milk chocolate for a milder finish.
The cake often improves after a day or two in an airtight tin; the texture becomes fudgier and more indulgent.
Many home bakers trust this recipe because it reliably produces a moist chocolate cake that surprises guests with its secret ingredient.
Essential Ingredients for Your Traybake
Start by laying out each ingredient; precise measures are the backbone of any successful traybake. Gather what you need so mixing is quick and accurate. This saves time and helps the batter behave predictably in the oven.
Dry Ingredients
Measure carefully: 150g self-raising flour, 50g cocoa powder and 2 tsp baking powder. Add 175g light muscovado sugar for depth.
Wet Ingredients
For the wet mix use 3 large free-range eggs, 300ml sunflower oil and 225g raw, peeled and coarsely grated beetroot. Have a large mixing bowl ready to combine everything.
| Component | Amount | Notes |
|---|---|---|
| Self-raising flour | 150g | Provides structure and rise |
| Cocoa powder | 50g | Choose good-quality cocoa for depth |
| Baking powder | 2 tsp | Ensures a light crumb |
| Sunflower oil | 300ml | Keeps the sponge moist |
| Beetroot | 225g | Peeled and coarsely grated |
| Light muscovado sugar | 175g | Adds sweetness and caramel notes |
| Ganache (for later) | 200g dark chocolate + 200ml double cream | Use for a glossy chocolate finish |
Tip: Use a 30x23cm traybake tin and weigh ingredients; accurate measuring is the simplest way to repeat great results in any recipe.
Preparing the Beetroot and Batter
Quick prep and clean technique set you up for success in baking.
Grating and Mixing Techniques
Wear rubber gloves and peel the raw beetroot over the sink to avoid stains. Grate finely straight into a large bowl so the vegetable blends smoothly with the dry mix.
Combine the eggs, flour, cocoa, baking powder and sugar in the bowl first. Gradually pour in the sunflower oil while stirring to form an even batter.
If the last piece of beetroot is awkward to grate, chop it finely with a sharp knife. Fold the grated beetroot into the batter last so the texture stays consistent throughout.
This method mirrors how you’d prepare a carrot traybake: the grated beetroot adds moisture without a strong vegetable flavour, leaving a fudgy crumb that suits a chocolate or beetroot chocolate finish.
| Step | Action | Why it matters |
|---|---|---|
| Peel | Wear gloves; peel over sink | Prevents staining and saves cleaning time |
| Dry mix | Flour, cocoa, baking powder, sugar | Ensures even rise and cocoa flavour |
| Wet mix | Eggs then oil slowly | Creates a smooth, stable batter |
| Final fold | Add grated beetroot last | Keeps texture uniform in the tin |
Final tip: Preheat the oven to 180°C before you finish mixing so the tin is ready and the batter goes in at the correct temperature.
Baking Your Cake to Perfection
Once the batter is in the lined tin, transfer it to the oven so the heat can work its magic. Lightly grease your 30x23cm tin and line it with baking paper to prevent sticking.
Set the oven to 180°C and bake for about 35 minutes. These tin bake minutes give a reliable chocolate and beetroot sponge that should feel springy when pressed.
Check for doneness by watching for the sponge to shrink away from the sides of the prepared tin bake. The total bake minutes are approximately 35, but always test the centre for springiness rather than relying on time alone.
When the cake comes out, leave it to cool completely in the tin. Peel off the baking paper carefully, then leave cool on a wire rack so air circulates beneath the sponge.
Tips:
- Use a good-quality tin for even heat and a steady rise.
- If the top browns too quickly, cover with a sheet of paper loosely after 20 minutes.
- Allow the prepared tin bake to rest for a few minutes before lifting the paper away.
Creating the Chocolate Ganache and Feathered Finish
A glossy ganache transforms a simple sponge into an elegant showstopper. For a smooth finish, melt 200g dark chocolate with 200ml double cream over a bain-marie in a heatproof bowl.
Stir until silky, then remove from the heat and let it cool a little. The ganache should reach a thick pouring consistency before you pour it over the cooled cake.
Melting the Chocolate
Keep the water at a gentle simmer and stir often. If you want a softer icing, add 1 tbsp warm cream or a dash of milk. Be careful with temperature; white chocolate needs much lower heat.
The Feathering Technique
Pipe 50g melted white chocolate in parallel lines about 2cm apart across the ganache. Use a cocktail stick to drag through the lines in alternating directions to create the feathered pattern.
Allow the icing to set slightly before cutting. When ready, slice into 18 neat squares and serve.
| Step | Amount | Key tip |
|---|---|---|
| Melt dark chocolate | 200g + 200ml cream | Use a bain-marie; stir to glossy finish |
| Cool ganache | To thick pouring | Let rest off heat for a few minutes |
| Feathering | 50g white chocolate | Pipe lines 2cm apart; drag with a cocktail stick |
| Finish | Cut into 18 squares | Let icing set slightly before slicing |
Expert Tips for Success
A few simple finishing tricks lift an everyday traybake into something special.
Brush the sponge with a thin layer of warmed apricot jam before you add the ganache. This extra step seals moisture and gives a glossy finish that helps the chocolate set evenly.
Always grate the beetroot very finely. Fine grating is the secret to a smooth, velvety crumb and prevents any unpleasant texture in the slice.
If you want to experiment, add a little orange zest to the batter or fold in chopped nuts for contrast. A splash of vanilla also enhances the cocoa and deepens the chocolate note.
Prefer a tangy finish? Swap the ganache for a cream cheese icing for a lighter, puckery counterpoint to the rich sponge.
| Tip | Why it helps | How to do it |
|---|---|---|
| Apricot glaze | Seals moisture; glossy finish | Brush warmed jam thinly before ganache |
| Fine grating | Smooth crumb; no chunks | Use the fine side of a box grater |
| Alternative icing | Tangy contrast | Use cream cheese frosting instead of ganache |
| Quality cocoa | Richer chocolate flavour | Choose a trusted brand of cocoa powder |
Storage: keep the cake in an airtight container at room temperature for up to three days to retain moisture and texture.
Delicious Variations and Serving Suggestions
Small swaps to the ingredients can change texture and sweetness without losing the rich chocolate character.
Dietary Adjustments
Replace half the sugar with honey or maple syrup for a gentler sweetness. For gluten-free baking use a quality gluten-free flour blend; the texture will differ slightly but the flavour stays true.
If you prefer not to use raw beetroot, vacuum-packed cooked beetroot works well. It grates easily and blends into the batter.
“Serve warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream for a delicious contrast.”
Serving ideas: fresh raspberries or strawberries add acidity and lift the rich chocolate. A slice pairs beautifully with English breakfast tea or a strong black coffee.
| Variation | Swap | Result |
|---|---|---|
| Less sugar | Half sugar → honey | Softer sweetness, moister crumb |
| Gluten-free | Plain flour → GF blend | Similar flavour, slightly different texture |
| Dairy-free | Cream → coconut cream | Silky icing, dairy-free option |
Conclusion
This traybake shows how modest pantry staples can yield an elegant, flavour‑packed dessert.
Follow the method and you will end up with a moist chocolate cake where grated beetroot keeps the crumb tender and rich. The deep cocoa flavour and glossy ganache give a professional finish that is easy to achieve at home.
Remember: fine grating and careful ganache preparation are the small steps that make the biggest difference. Whether you are baking for a charity event or a simple afternoon tea, this recipe is sure to become a firm favourite.
Enjoy experimenting with similar mary berry recipes and share your feathered traybake with friends and family. For more ideas, try this soft cupcake alternative for afternoon tea: mary berry red velvet cupcakes.
FAQ
What size tin should I use for this traybake?
Can I substitute raw beetroot with cooked or jarred beetroot?
How long does the tin bake typically take and at what temperature?
Can I make this recipe gluten-free or dairy-free?
What role does cocoa powder and dark chocolate play in the recipe?
How do I make a smooth chocolate ganache and achieve the feathered finish?
Is sunflower oil a good choice for the batter, or can I use butter?
How should I store the finished traybake and how long will it keep?
Can I replace sugar with a different sweetener or reduce the amount?
What are simple variations or additions to personalise the traybake?
How do I prevent the sponge from becoming soggy from the frosting?
Can I make the recipe ahead and freeze it?
Mary Berry Beetroot Cake
A festive traybake that blends rich chocolate with the gentle sweetness of beetroot, resulting in a moist and indulgent sponge.
Ingredients
- 150g self-raising flour
- 50g cocoa powder
- 2 tsp baking powder
- 175g light muscovado sugar
- 3 large free-range eggs
- 300ml sunflower oil
- 225g raw, peeled and coarsely grated beetroot
- 200g dark chocolate
- 200ml double cream
- 50g white chocolate
Method
- Preheat the oven to 180°C.
- Grease a 30x23cm traybake tin and line it with baking paper.
- In a large bowl, combine the self-raising flour, cocoa powder, baking powder, and light muscovado sugar.
- Add the eggs and gradually pour in the sunflower oil while stirring to form an even batter.
- Grate the beetroot finely and fold it into the batter last to maintain texture.
- Pour the batter into the prepared tin and bake for about 35 minutes, or until the sponge feels springy.
- Once baked, allow the cake to cool completely in the tin before removing it.
- For the ganache, melt the dark chocolate with the double cream over a bain-marie until smooth.
- Let the ganache cool to a thick pouring consistency before pouring it over the cooled cake.
- For the feathered finish, pipe melted white chocolate in parallel lines across the ganache and drag a cocktail stick through to create a feathered pattern.
- Allow the icing to set slightly before cutting the cake into 18 squares.
