red velvet with beetroot recipe

Written ByJenny Smyth Posted on
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The Best red velvet with beetroot recipe

I’ve always been a fan of red velvet cake, but when I discovered that adding beetroot to the mix takes it to a whole new level. The subtle sweetness of the beets pairs perfectly with the cocoa powder, creating a depth of flavor that’s just irresistible.

My family loves it when I make this recipe for special occasions, but it’s also become a regular staple in our household. It’s easy to whip up and requires minimal ingredients, making it a great option for busy weeknights.

Plus, the addition of beets adds an extra nutritional boost that I appreciate as a parent. My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s so easy to mix and measure.

We’ve even started experimenting with different flavors by adding nuts or chocolate chips, which adds an extra layer of fun to the process. The best part?

This recipe is versatile enough to serve at any occasion, whether it’s a birthday party or a casual family dinner. And let’s not forget about the leftovers – this cake freezes beautifully and makes an excellent breakfast treat when toasted and topped with cream cheese frosting.

Red Velvet Cake with Beetroot

4.7 from 501 votes

A moist and vibrant red velvet cake that uses pureed beetroot for natural color and extra moisture. The earthy sweetness of beets complements the cocoa and tangy buttermilk, creating a uniquely delicious dessert.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup beetroot puree (from about 2 medium beets, roasted and peeled)
1 tablespoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk, if needed for consistency

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
3In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Set aside.
4In a separate bowl, mix the buttermilk, oil, eggs, vanilla extract, and beetroot puree until smooth and fully incorporated.
5The mixture should be a deep red color.
6Pour the wet ingredients into the dry ingredients and stir until just combined.
7Be careful not to overmix; a few lumps are fine.
8Then add the vinegar and stir gently until incorporated.
9Divide the batter evenly between the prepared pans.
10Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
11Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
12This prevents the frosting from melting.
13For the frosting, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy.
14Gradually add the powdered sugar and vanilla, beating until fluffy.
15If the frosting is too thick, add milk one teaspoon at a time until desired consistency.
16Place one cake layer on a serving plate and spread a generous amount of frosting on top.
17Add the second layer and frost the top and sides evenly.
18Refrigerate for at least 30 minutes before slicing to set the frosting.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Measuring cups and spoons
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For the beetroot puree, roast whole beets wrapped in foil at 400°F for 45-60 minutes until tender, then peel and puree in a food processor. This cake keeps well in the refrigerator for up to 3 days. For best results, bring all ingredients to room temperature before starting.

Watch Video Of How Red Velvet Cake with Beetroot Works

This red velvet with beetroot recipe is a game-changer for any occasion – whether you’re hosting a party or just need a quick dessert solution for your family. The addition of beets adds an extra layer of nutrition and flavor that’s hard to resist.

Plus, it freezes beautifully, making it an excellent option for meal prep or special events. As a busy mom, I appreciate recipes that are easy to make and require minimal ingredients – this one fits the bill perfectly.

❓ Frequently Asked Questions About Red Velvet Cake with Beetroot

Q: What’s the difference between red velvet and traditional chocolate cake?

Red velvet cake gets its distinctive color from reaction between the cocoa powder and acidic buttermilk. This reaction creates a subtle reddish hue that sets it apart from other chocolate cakes.

Q: Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk in this recipe. However, keep in mind that using regular milk will affect the overall texture and flavor of the cake.

Q: How do I ensure my cake doesn’t turn out too dense?

Dense cakes can be caused by overmixing the batter or using old baking powder. To avoid this, make sure to mix your wet and dry ingredients separately before combining them, and use fresh baking powder for optimal results.

Q: Can I add nuts or other mix-ins to this recipe?

Absolutely! Red velvet cake is a versatile recipe that can accommodate a wide range of mix-ins. Try adding chopped walnuts or pecans for added texture, or use chocolate chips for an extra-decadent treat.

Q: How do I store leftover cake?

Leftover red velvet cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

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