Life isn’t Measured in Minutes, but in Heartbeets

Incidents in life are mostly about casual routines, and only few things change the rhythm of your heart. Those moments can be found anywhere, yet they are rare. That’s a one reason why I love weddings. Wedding is a place where good moments are likely to meet. Shared happiness, socializing, music and dance, dining together, last but not least, the wedding cake. A sweet closing for a sweet event.

Since we are stuck in quarantine and can’t go out for this kind of gathering, I decided to bring the event to home and I made a cake to be able to pretend like we are celebrating a happy event outside.

My beetroot cake is tasty as well as pretty, and the beautiful pink color is 100% natural. #NOFOODCOLORING

Beetroot Cake


  • 1 medium beetroot
  • 4 eggs
  • 1 cup sugar
  • 1.5 cup milk
  • 3.5 cup flour
  • 1 pack baking powder
  • 1 pack vanilla sugar
  • 1 pack whipping cream powder
  • Extra milk for soaking

*Cup refers to 250 ml


  1. Boil the beetroot until soften. After boiled, save the 1 cup of juice for the cream and mash the beetroot.
  2. Using mixer, whisk the eggs together with sugar and beetroot puree.
  3. Add milk, vanilla, baking powder, flour and stir again.
  4. Bake the cake mix about 20 min at preheated 180 °C.
  5. After baked, cut the cake into half and wait until it’s chilled enough.
  6. When it cools to room temperature, soak the cake with milk by using a spoon.
  7. For the cream, whip the whipping cream powder with beetroot juice.
  8. Spread the whipped cream onto cake layers and cover the surface.
  9. Chill for 1-2 hours in the fridge and serve.
  10. Share the beetroot cake with your loved ones and enjoy!

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