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Prep Time
15 mins
Cooking Time
2 h
Total Time
3 h 15 m


1 ½ cups
cake & pastry flour
375 mL
½ tsp
each baking powder, baking soda and salt
2 mL
1 ½ cups
peeled and grated beets (about 2 beets)
375 mL
¾ cup
175 mL
⅔ cup
cocoa powder
150 mL
2 tsp
vanilla extract
10 mL
½ cup
unsalted butter, at room temperature
125 mL
1 ¼ cups
300 mL
Ricotta Icing:
1 cup
250 mL
2 tbsp
unsalted butter, at room temperature
30 mL
1 cup
icing sugar, sifted
250 mL
½ tsp
vanilla extract
2 mL


Step 1
Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In food processor or blender, process beets, buttermilk, cocoa powder and vanilla into a puree. Set aside.
Step 2
In bowl, with hand-mixer, beat butter until soft then beat in sugar until fluffy. Beat in eggs, one at a time, incorporating each one before adding next. With mixer on low, alternately beat in dry mixture in 3 parts with wet mixture in 2 parts, starting and ending with dry. Scrape bowl as needed between additions. Scrape batter into greased and floured 9 x 5-in. (1.9 L) loaf pan, smoothing top.
Step 3
Bake 45 to 50 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in pan on wire rack.
Step 4
Meanwhile, drain ricotta in cheesecloth lined fine mesh sieve. Squeeze to remove excess moisture. Transfer ricotta to (clean) food processor and pulse until smooth. Add butter; pulse until light and fluffy. Add icing sugar and vanilla; pulse until smooth (if icing is too soft to spread, refrigerate 10 to 15 min. to firm up). Spread icing over top of cooled loaf. Refrigerate 2 hr. or until icing is firm. Store chilled in airtight container up to 2 days.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
15 g
Saturated Fat:
9 g
50 g
2 g
33 g
70 mg
7 g
220 mg