All-Natural Beet Red Velvet Cake

All-Natural Beet Red Velvet Cake

Typically red velvet cake is a chocolate cake with two bottles of red food coloring. Not very appetizing, but very popular. This red velvet cake is make with beets, resulting in a very moist, fruity and irresistible red velvet cake - au naturale! Recipe adapted from Sophistimom



  1. Preheat oven to 350ºF.
  2. Place in a small baking dish:
    • 2 large beets, fresh , (enough to make 1 1/2 cups of beet purée)
    • 1/2 cup water
  3. Cover with parchment paper and foil, and roast until tender, about 60-90 minutes.
  4. When beets have cooled completely, peel and cut into small chunks.
  5. Place beets in a blender or food processor and pulse until smooth with:
    • 1/4 cup lemon juice
  6. There should be 1 1/2 cups of purée. Stir in:
    • 1 TBS white wine vinegar
  7. Line the bottom of 3 8-inch cake pans with parchment paper. Apply non-stick spray along the sides and bottom of the pans. Reserve.
  8. In a mixer fitted with the paddle attachment, cream together:
    • 1/2 cup butter, unsalted , room temperature
    • 8 oz cream cheese , room temperature
  9. Mix in until smooth and fluffy:
    • 2 1/3 cup granulated sugar
  10. Mix in, one at a time:
    • 4 eggs, large
  11. Mix in until incorporated:
    • 1 1/2 tsp vanilla extract
  12. In a separate bowl, whisk out the lumps of:
    • 2 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1 1/2 tsp kosher salt
    • 1/4 cup natural cocoa powder, unsweetened , (not dark or Dutch processed)
  13. In batches, mix flour mixture into the wet ingredients.
  14. Measure out 1 1/2 cups of the beet puree mixture, and fold into the cake batter.
  15. Divide the batter evenly between the 3 cake pans. Tap pans on the counter to remove any air bubbles.
  16. Bake at 350ºF for 20-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  17. Invert cakes onto cooling racks, and allow to cool completely.
  18. If not frosting after cooled, place another piece of parchment paper on top of the cake rounds and wrap with plastic wrap.
  19. To make the frosting, combine in the bowl of an electric mixer fitted with the paddle attachment:
    • 16 oz cream cheese
    • 1/2 cup butter, unsalted
    • 1 lb powdered sugar , (4 cups)
    • 2 TBS heavy cream
    • 1 tsp vanilla extract
    • 1 tsp almond extract
  20. Switch to the whisk attachment, and mix until smooth and slightly fluffy.
  21. Frost cake as desired.

All-Natural Beet Red Velvet Cake Detail

Prep Time: 30 min
Cook Time: 1 hour 30 min
Inactive Time: 30 min cooling time
Difficulty: Intermediate
Servings: 16
Serving Size: 1 slice from an 8-inch pie

Serving Suggestions: This is a dense cake where one thin slice is all you need per serving.

Cooking Tips: Canned beets can be used, but the resulting color will not be as vibrant.


Lemon juice used can be substituted with 1 tsp citric acid.

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