Dave Lieberman’s Beet Mash Cake With Beet Frosting


I saved the best for last – Dave Lieberman’s Beet Mash Cake with Beet Frosting. Yummmmmy! I tasted it and you can’t tell there are beets in it. In fact, it was one of the moistest cupcakes I’ve had in ages.

For the cake

  • One 14.5 oz. can Del Monte® Fresh Cut® Sliced Beets, drained
  • 2 sticks unsalted butter, melted
  • ½ cup vegetable oil
  • 2 ½ cups granulated sugar
  • 3 eggs
  • ½ cup warm water
  • 1 ½ cups all-purpose flour
  • ¾ cup sweetened cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the Icing

  • 2 sticks unsalted butter
  • Approx. ½ a can of Del Monte® Fresh Cut® Sliced Beets, drained
  • 1 pound confectioners sugar

Preheat the oven to 325F.

In a small bowl, mash the drained can of beets finely with a potato masher and set aside.

In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.

Pour the batter into a greased 10-inch Bundt pan. Bake about 70 minutes, until set but moist. Let cool, and turn out onto a large serving plate.

Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes. Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.

Ice the cake with a thick layer of icing.

Each cake serves 12-15.

Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.