Pink Blender Cake
on Jan 27, 2024
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I never expected my Whole Orange Blender Cake to be such a hit, but thanks to all of your amazing feedback and creative renditions, I was inspired to create this Pink Blender Cake just in time for Valentine’s Day ❤️. Now you know, being The Modern Nonna and all, I had to keep it old school. Instead of using food coloring to give this moist, fluffy cake its subtle pink hue, I used a secret ingredient packed with nutrients – beets!
Why You’ll Love My Pink Blender Cake
Anytime I can sneak unsuspecting veggies into my desserts, I feel like a superhero 🦸♀️. This Pink Blender Cake features an entire cooked beet that you won’t be able to taste the slightest bit. It’s literally the perfect ingredient because it gives the cake a beautiful baby-pink color and adds valuable nutrients without contributing to the overall calorie content.
Not to mention, this loaf is ridiculously easy to make. Much like my other blender cakes, all you need to do is throw all of the ingredients into a blender, blend them to perfection, pour the mixture into a loaf pan and bake. Top this dreamy, tender loaf with my velvety pink cream cheese icing, and you’ll be left with a work of art 😍. It does not get ANY easier than this recipe.
How to Prepare Pink Blender Cake
🔥 Preheat oven to 350°F (175°C); spray and line a loaf pan with parchment paper.
⏲️ Check baking powder and flour for expiration.
🥚 In a blender, combine all the ingredients for the cake, adding the wet ingredients first.
🕰️ Blend for 15-20 seconds until a thick batter forms; avoid over-blending.
♨️ Pour batter into the pan and bake for 45 minutes or until a toothpick comes out clean.
💕 While the cake is cooking, prepare the pink icing (if using) by blending the cream cheese, icing sugar, and one slice of cooked beet (or more depending on the color you want) in a food processor.
🧊 Let the cake cool, remove it from the pan, and dust it with powdered sugar or top with the icing.
Nonna’s Tip 💕
Adjust the amount of beet in the frosting to control the pink color. More beet makes it darker, less makes it lighter.
Pink Blender Cake Variations and Substitutions
This gorgeous Pink Blender Cake will make all of your pink and 💘 Valentine’s Day baking dreams come true. I have not tried some of these substitutes, so you will have to experiment and adjust the quantities.
- Instead of the pink icing, try a classic cream cheese frosting or a simple glaze with lemon or 🍊 orange zest.
- Substitute all-purpose flour with whole wheat flour or a gluten-free flour blend.
- Try using dairy-free sour cream for a dairy-free version.
- Instead of 🥑 avocado oil, you can use vegetable oil, melted butter, or 🥥 coconut oil.
Similar Recipes
Whole Lemon Blender Cake
55 mins
Clementine Cake
55 mins
Whole Orange Blender Cake
55 mins
Orange Lemon Cake
35 mins
Best Served With
- Coffee or tea 🫖
- Brunch alongside other loaf cakes, like my Whole Orange Blender Cake
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Must Have Knife
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Nonna's Dry Measuring Cups
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My Favorite Parchment Paper
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Best Blender Ever
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Liquid Measuring Cups Set
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Baking Fave!
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This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.
This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!
This is the parchment paper that I use for all my recipes!
I have had my Vitamix blender for 12 years and I cannot live without it. It is hands down the best blender in the world. Definitely an investment but worth every penny.
This set includes 1-cup, 2-cup, and 4-cup Pyrex measuring cups that are perfect for baking, cooking, and melting ingredients. They're also dishwasher-safe for easy cleaning.
The perfect loaf pan for making baked goods! The ceramic is non-stick and it's super easy to clean.
Common Questions
You can bake or boil the beets at home, but I like to get them cooked and packaged from the grocery store as it’s easier. Be careful as beets will stain.
Do NOT over-blend this cake. I use a Vitamix and blend only for 15-20 seconds.
I have not tried making this cake gluten-free but you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let me know if you try it and how it comes out!
You can always adjust the sugar in this recipe as it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.
The bake time will depend on the oven and what type of pan you use, so please keep a good eye on it. Mine took exactly 47 minutes.
I use a ceramic, non-stick loaf pan for this recipe. You can use a different type of pan, but please keep a close eye on it as the baking time may reduce or increase.
I like to spray and line the loaf pan for easier cleanup but feel free to butter and flour it if you wish to do so instead.
If you use the frosting, you can store this cake, covered, in the fridge for a few days but it probably won’t last you that long!
If you’re looking for a recipe for a cake with lemon, be sure to check out my Whole Lemon Blender Cake recipe!
I have not tried this cake with almond flour, so you will have to experiment. Always add a little at a time until you have the proper consistency.
Any oil will work for this cake. You can also use melted butter if you’d like.
Yes, you can certainly use butter instead of avocado oil for this recipe.
Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.
You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake.
Pink Blender Cake
Ingredients
The Cake
- 3 eggs, at room temperature
- ¾ cup avocado oil, 175 ml
- 1 cup granulated sugar, 200 grams
- 1 teaspoon pure vanilla extract, 5 grams
- ⅓ cup sour cream
- 1 cooked beet, 115 grams
- 1.5 cups all-purpose flour, 175 grams
- ¾ tablespoons baking powder, 8 grams (make sure it's not expired)
- ½ teaspoon salt, 3 grams
- avocado oil spray
Pink Icing
- ½ cup cream cheese, 150 grams
- ½ cup icing sugar, 70 grams
- 1 slice cooked beet, (8 grams) adjust the quantity based on how vibrant you want the color
Instructions
The Cake
- Please check if the baking powder or flour is expired prior to starting.
- Preheat the oven to 350F (175C) . Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
- Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 15-20 seconds or until a thick pourable batter forms. Do NOT over-blend.
- Pour the batter into the lined pan and bake on the middle rack for 45 minutes or until a toothpick comes out clean 2 inches from the side. Mine took exactly 47 minutes.
- Remove the cake from the oven and let it cool. Take the cake out of the loaf pan and once it has cooled, dust the cake with powdered sugar or top with the pink icing.
Pink Icing
- Add all of the icing ingredients into a food processor and blend until smooth.
- Evenly spread the icing onto the cooled cake, slice, and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your blender cakes! And I’d love to make them as muffins. How would you adjust timing/temperature? With thanks!
Hi Brandi, Yes exactly, you would adjust the bake time and keep an eye on them.
The cake came out so moist and delicious! (Mine wasn’t nearly as pink as yours) but so so good! I replaced the sour cream with strawberry yogurt and replaced the beat from the icing with beat juice and added a teaspoon of strawberry jam. Delicious! Definitely making it for my vday brunch ☺️
Sounds so delicious, Adriana! Thank you for sharing what you did! I love it!! Appreciate your rating. 🥰❤️