I’ve been making this beetroot velvet cake recipe for years, and it’s a staple in our household. It’s a perfect treat for any occasion, whether it’s a birthday party, a family gathering, or just a Tuesday.
I love how the beets add a subtle sweetness and a beautiful pink color to the cake. My kids are obsessed with it, and I’m pretty sure it’s because of the hidden veggies – who knew that beets could make something so delicious?
The best part is that this recipe is incredibly easy to make, and the end result is always impressive. I’ve made it for potlucks, baby showers, and even just for a quick dessert after dinner.
It’s always a hit, and I’m happy to share it with you today!
Beetroot Velvet Cake
4.7 from 1764 votes
A moist and vibrant red velvet cake made with pureed beetroot for natural color and earthy sweetness. Topped with a classic cream cheese frosting, this cake is a stunning and delicious twist on a beloved dessert.
1Place the chopped beetroots in a medium saucepan and cover with water.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes until the beets are very tender when pierced with a fork.
3Drain the beets and let them cool slightly, then puree them in a food processor or blender until smooth; measure out 1 cup of the puree and set aside to cool completely.
4Preheat your oven to 350°F (175°C).
5Grease two 8-inch round cake pans and line the bottoms with parchment paper.
6In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder until evenly combined.
7In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes.
8Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and the cooled beetroot puree until fully incorporated.
9With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
10Mix just until the batter is smooth and no streaks of flour remain, being careful not to overmix.
11Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
12Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean and the tops spring back when lightly pressed.
13Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
14While the cakes cool, make the cream cheese frosting.
15In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
16Gradually add the powdered sugar, beating on low speed until incorporated, then add the vanilla extract and beat on medium-high speed for 1 to 2 minutes until the frosting is light and fluffy.
17Once the cakes are completely cool, place one layer on a serving plate and spread about 1/3 of the frosting evenly over the top.
18Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake, using an offset spatula for a smooth finish.
19Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.
For a deeper chocolate flavor, use Dutch-process cocoa powder. The beetroot puree can be made a day ahead and stored in the refrigerator.
Watch Video Of How Beetroot Velvet Cake Works
This beetroot velvet cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner.
One of my favorite things about this recipe is that it stores well in an airtight container on the counter or in the fridge for up to 3 days.
When you’re ready to serve it again, simply slice it up and reheat it in the microwave or oven until warm through.
❓ Frequently Asked Questions About Beetroot Velvet Cake
Q1: What is beetroot velvet cake?
This recipe features a moist and flavorful cake made with cooked beets, sugar, eggs, and flour. The beets give the cake its distinctive pink color and add natural sweetness.
Q2: Can I use fresh beets instead of cooked?
No, using fresh beets will not produce the same texture and flavor as cooked beets. Make sure to cook the beets until they’re tender before using them in this recipe.
Q3: Is this cake suitable for vegans?
This recipe contains eggs and dairy products, so it’s not suitable for vegans. However, you can easily make substitutions with vegan alternatives to make it more inclusive.
Q4: Can I make this cake in advance?
Yes, you can make the cake mixture ahead of time and store it in the fridge for up to 24 hours before baking. Just let it come to room temperature before baking.
Q5: How do I store leftover cake?
You can store leftover cake at room temperature for up to 3 days or in the fridge for up to 5 days. Simply wrap it tightly in plastic wrap or aluminum foil and store it away from direct sunlight.
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