Ingredients

Let’s Cook!

• 1
  Preheat the oven to 350F. Spray two 9″ round cake pans with nonstick spray and dust them lightly with cocoa powder. Set aside. Note: I used a fluted pan instead.
• 2
  In a large mixing bowl, whisk together the butter, oil, sugars, and honey until thoroughly combined.
• 3
  Add eggs and vanilla and stir to combine.
• 4
  In a separate large bowl, whisk together flour, cocoa powder, baking soda and salt.
• 5
  Slowly add dry ingredients to wet ingredients and stir to combine.
• 6
  Using an electric mixer, beat beets until smooth, add to mixture, mix well.
• 7
  Pour batter into prepared cake pans and use a spatula to even out the top if needed.
• 8
  Bake each cake (one at a time) for 25 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Let cool in pan for 15-30 minutes, or until you feel comfortable touching the pan without oven mitts. Run a knife or thin spatula around the edges to loosen the cake from the pan, then carefully invert the cake pan onto a wire rack and let the cake cool completely.
• 9
  Tip: I used buttercream frosting, thinned with the leftover beet juice to drizzle over cake.