RED VELVET CAKE WITH BEETS
After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.
Provided by sopenia
Categories Desserts Cakes Sheet Cake Recipes
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g
TYLER FLORENCE'S RED VELVET BEET CAKE
I saw Chef Tyler Florence make this on the View today and I think it's such a great idea to enjoy red velvet cake without all the red dye!
Provided by Chef Au Vin
Categories Dessert
Time 1h5m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CAKE:.
- Preheat oven to 350°F.
- Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
- Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
- Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
- FOR THE CREAM CHEESE FROSTING:.
- Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
Nutrition Facts : Calories 1365.5, Fat 107.5, SaturatedFat 62.8, Cholesterol 339.7, Sodium 687.5, Carbohydrate 87.6, Fiber 1.2, Sugar 66.8, Protein 17.7
RED VELVET BEET CAKE
Make and share this Red Velvet Beet Cake recipe from Food.com.
Provided by Food.com
Categories Cheesecake
Time 1h35m
Yield 24 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan with nonstick cooking spray.
- Place chocolate in a microwave-safe bowl. Transfer to microwave, and melt chocolate, stirring every 30 seconds, until melted, about 3 minutes. Set aside to cool.
- Whisk to combine flour, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and oil. Beat until well combined, about 2 minutes. Add beets, cooled melted chocolate, and vanilla. Beat until combined. Decrease speed to low and gradually add dry ingredients, scraping down the sides of the bowl as necessary.
- Pour into prepared pan and smooth top. Transfer to oven and bake until a toothpick inserted into the center comes out clean, about 25-28 minutes. Cool completely on a rack.
- Meanwhile, combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and well combined. At low speed, gradually add confectioners' sugar, beating until entirely smooth and well-incorporated. Add vanilla and a pinch of salt. Beat to combine.
- With a spatula, top cake with frosting, swirling to create peaks and valleys. Cut into squares and serve.
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