Prepare to revolutionize your baking game with a Red Velvet Cake that's not just delicious, but packed with a hidden nutritional superhero - beets! This isn't your ordinary red velvet cake; it's a magical fusion of classic American dessert tradition and unexpected vegetable wizardry. Imagine a cake so moist, so vibrantly red, and so incredibly flavorful that your guests will be begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this beetroot-infused red velvet cake will transform your dessert table and leave everyone wondering: "How did you make THIS?"
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup pureed beets
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- Wash and peel fresh beets. Steam or boil them until tender, approximately 20-25 minutes. Once cooked, puree the beets in a food processor until smooth, creating a vibrant deep red paste.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures a smooth, lump-free dry mixture.
- In a separate bowl, whisk together granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, white vinegar, and pureed beets until well combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense 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 comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Optional: Prepare cream cheese frosting and generously frost the cooled cake layers, creating a classic red velvet presentation.
Tips
- Beet Selection Matters: Choose fresh, firm beets for the most vibrant color and natural sweetness. Organic beets can provide an even more intense flavor.
- Puree Perfection: When pureeing beets, ensure they're completely smooth to avoid chunks in your cake batter. A high-powered food processor works best.
- Room Temperature Ingredients: Allow eggs, buttermilk, and other wet ingredients to reach room temperature before mixing. This helps create a more uniform batter.
- Don't Overmix: Gently fold ingredients together to maintain a light, tender crumb. Overmixing can lead to a tough, dense cake.
- Natural Color Boost: While the recipe includes food coloring, beets provide a natural red hue. You might reduce or eliminate artificial coloring for a more natural approach.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and ensure a perfect, smooth finish.
- Storage Secret: This cake stays moist for 3-4 days when stored in an airtight container at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 43g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 40mg
