Chocolate Beet Cake

Preheat the oven to 325 degrees F.

First, make the beet puree. In a medium pot filled with simmering water, boil the beets (it will take 2-3 large beets to get the 1 1/4 cup you’ll need).

When the beets are fork tender drain them and let them sit until cool enough to handle. Peel the skin off and trim the top off of them. Chop the beets into large pieces and throw them in the food processor. Pulse the beets until they are a smooth puree. Set the puree aside

For the cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the vanilla and the eggs and beat to combine. Add the beets and combine well. It will look like the batter has curdled, but it is fine!

In a separate bowl add the flour, baking powder, baking soda, salt, cocoa and cinnamon and sift them all together.

Add half of the flour mixture to the creamed mixture, and then add half of the milk. Combine completely and then add the rest of the flour and the rest of the milk. Mix the batter until it is completely combined.

Prepare two 9” round cake pans with baking spray. Divide the batter evenly between the two pans.
Bake the cake rounds for about 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the heat and let them cool on a rack completely.

For the buttercream frosting:
Beat all of the frosting ingredients, whipping them until fluffy and uniform.

To assemble the cake, ice the top of the first layer of the cake and then place the second layer on top of that and ice the top and sides. If desired decorate with sprinkles.
Slice, serve and enjoy!