Beet Red Velvet Cake: Recipe

Fresh Sweetness. No Guilt

Whatever the season, there is always a reason for Red Velvet Cake! While there are endless recipes and variations, if you want the purest experience, skip the artificial coloring, and go all natural with beets.

All You Need…

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar
• 1½ cups pureed cooked beets (about 3 medium beets)
• 1 tablespoon red food coloring (optional, for more vibrant color)

Cream Cheese Frosting:

• 1 cup butter, softened
• 2 packages (8 ounces each) cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, mix flour, baking soda, baking powder, salt, and cocoa. Set aside.
3. In a large bowl, beat sugar and oil until well blended. Add eggs, one at a time, beating well after each addition.
4. Mix in buttermilk, vanilla, vinegar, and beet puree. Gradually add flour mixture, mixing just until combined. If desired, stir in red food coloring.
5. Divide batter between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pans on wire racks for 10 minutes, then remove from pans and cool completely.

For the Frosting:

1. Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
2. Frost cooled cake layers with cream cheese frosting.

This recipe offer a delightful array of ways to enjoy the natural sweetness and vibrant color of beets, from a nutritious juice and savory salad to crunchy snacks and a decadent dessert.