Forget artificial food coloring and bland desserts! This naturally red velvet cake is about to revolutionize your baking game with its stunning deep red hue and rich, velvety texture - all achieved through the magic of beet juice. Imagine cutting into a cake that looks like a work of art, with a gorgeous crimson color that comes straight from nature's pantry. Whether you're a health-conscious baker or just someone who loves show-stopping desserts, this recipe will become your new go-to crowd-pleaser that's as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red beet juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, red beet juice, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula or whisk until just combined. Be careful not to overmix, as this can result in a tough cake.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn out the cakes onto a wire rack to cool completely.
- Once cooled, frost the cake with cream cheese frosting or your preferred frosting, and decorate as desired.
- Slice, serve, and enjoy your naturally red velvet cake!
Tips
- Use fresh beet juice for the most vibrant color and natural sweetness.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Make sure all ingredients are at room temperature for better incorporation.
- Use a toothpick test to check cake doneness - it should come out clean.
- Allow the cake to cool completely before frosting to prevent melting.
- For extra moisture, you can brush the layers with simple syrup before frosting.
- Store the cake in an airtight container to maintain its freshness.
- For best results, use full-fat buttermilk to ensure a rich, moist texture.
- Experiment with different natural frosting options like cream cheese or mascarpone.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 5g
Fat: 25g
Saturated Fat: g
Cholesterol: 35mg
