Red Cake With Beet Juice Food

BEET RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
• Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
• In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
• Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
• In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
• Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
• Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
• To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

RED VELVET CAKE WITH BEETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Sift flour and baking powder together in a large bowl.
• Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BEET CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!

Steps:

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla, beets and walnuts.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

RED VELVET CAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven at 350˚F. Lightly oil and flour round cake pan( I used a spring form pan). Then mix together flour and salt in a bowl. In another mixing bowl, add the cocoa powder and beet juice and mix together to prepare cocoa paste. In a large bowl add the butter and sugar and beat lightly (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the flour mixture (prepared above), buttermilk, vanilla, cocoa paste( prepared above) and mix all together then add vinegar and baking soda, beat well. Place the cake dough into the round cake pan and bake approximately 30 minutes in 350°F preheated oven. Once cake is cooled, frost cake. Cream cheese frosting: In a bowl mix together cream cheese and butter. Then add vanilla and confectioners sugar and beat well with an electric mixer until light and fluffy. Frost your cake, and your cake is ready to serve! Enjoy!

BEST RED VELVET CAKE

Steps:

• Preheat oven to 350F; grease three 9" round cake pans with butter and line bottoms with parchment. (If you've only got 2 pans, that's okay).
• Sift flour, cocoa and salt into a bowl.
• Cream butter and sugar in an electric mixer until fluffy. Add oil and beat until incorporated. Beat in eggs one at a time. With machine on low, add red food coloring or beet juice, if using, very slowly. (Take care, it may splash.) Add vanilla. Add flour mixture alternately with buttermilk or yogurt & milk in 2 batches. Scrape down bowl and beat just long enough to combine.
• Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat just until batter is smooth.
• Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40-45 minute if using three pans, 50 minute for two pans. Let cool in pans 20 min., then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.