Browse by
Browse by
Browse by
Browse by
Red Beet and Orange Cake
Tested by Imperial Sugar
Chef Eddy Recipe
Red Beet and Orange Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Beets contain an abundance of health boosting nutrients and make a very moist and delicious cake. This Red Beet and Orange Cake recipe can effortlessly be turned into muffins by replacing the all-purpose flour with 2 1/2 cups whole wheat flour.  

Prep time
Bake/Cook time
0:35 to 0:37
One 9 x 13 inch cake pan, about 12 servings
Sign in to post a comment
Red Beet and Orange Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:35 to 0:37
Yield :
One 9 x 13 inch cake pan, about 12 servings


  • 2 cups all-purpose flour*
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • Zest of 2 oranges, no white bitter pith
  • 3 cups finely grated red beets (about 3 large beets)
  • 1/2 cup chopped nuts
  • 2/3 cup dried cranberries


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Line a 9 x 13 inch pan with parchment paper and set aside.
  3. In a bowl large enough to hold all ingredients sift together flour, baking soda and cinnamon and set aside.
  4. In a bowl large enough to hold all ingredients, whip eggs until well blended, add vanilla and granulated sugar and whip for 5 minutes on high speed. Add orange zest and stop whipping.
  5. Stir in dry ingredients. Once blended add beets, nuts and cranberries. (Retain some cranberries for the surface decoration).
  6. Pour batter into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 35 minutes.
  7. While cake is cooling, prepare cream cheese frosting.
  8. Always mix cream cheese frosting on low speed to ensure a firm frosting. Mix soft cream cheese in a large bowl. Gradually add powdered sugar. When smooth add vanilla extract.
  9. Leave parchment paper on cake. Cut cake crosswise in half and flip upside down on a serving platter. Remove parchment paper.
  10. Spread half of cream cheese frosting onto cake. Flip other half onto frosted cake half-ensure that parchment paper is on top! Remove parchment paper.
  11. Either pipe remaining cream cheese on the surface or spread with a spatula. Decorate with dried cranberries or nuts.
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.