Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup beetroot powder (or 1/2 cup grated cooked beetroot, drained)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2 cups powdered sugar
- 3/4 cup unsalted butter, softened
- 3-4 tbsp milk
- 1 tsp each: pink, teal, and lavender food gel coloring
- 1/2 cup rainbow sprinkles
- 8 black-and-white checkerboard cookies (store-bought or homemade)
- 24 gummy spiders (edible eyes)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, beetroot powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, oil, buttermilk, and vanilla. Fold dry ingredients into wet until just combined.
- Divide batter into three bowls. Tint with pink, teal, and lavender food gel. Swirl batters in pans — do not overmix.
- Bake 22–25 min until toothpick clean. Cool 10 min, then transfer to wire racks.
- Beat butter until fluffy. Gradually add powdered sugar, then milk for spreadable consistency.
- Divide frosting into three bowls. Add pink, teal, and lavender tint. Whip until smooth.
- Layer cake with frosting and a dusting of sprinkles between layers. Frost entire cake with tinted frostings in swirls.
- Press sprinkles onto sides and top. Press checkerboard cookies around base. Attach gummy spiders to top edge.
Notes
- For depth of flavor, roast beetroot first and reduce to concentrate color and sweetness.
- Use gel coloring, not liquid, to avoid thinning frosting.
- This cake can be made 1 day ahead — store covered at room temp or chilled (bring to room temp before serving).
- Prep Time: 25 min
- Cook Time: 25 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
