Beetroot Red Velvet Cake

A beet red velvet cake on a white cake stand with pink roses next to it

Beetroot Red Velvet Cake

Enjoy the richness of the traditional red velvet cake without artificial colors with this Beet Red Velvet Cake. And yes, the kids will still love it!

Course Cakes

Cuisine American

Keyword beet cake, beet red velvet cake, beetroot red velvet cake, red velvet cake with beets

Prep Time 30

Cook Time 1 30

Additional Time 3

Total Time 5

Servings

Calories 751kcal

Author Laura Bashar | Family Spice

Ingredients

Cake Ingredients

2 large beets fresh, (enough to make 1 ½ cups of beet purée)
½ cup water
¼ cup lemon juice
1 tablespoon white wine vinegar
½ cup butter unsalted, room temperature
16 oz cream cheese room temperature, divided
2 ⅓ cup granulated sugar
4 eggs large
1 teaspoon vanilla extract
2 cup all-purpose flour
1 ½ teaspoon baking powder
1 ½ teaspoon kosher salt
¼ cup natural cocoa powder unsweetened, (not dark or Dutch processed)
1 teaspoon vanilla extract

Frosting Ingredients

½ cup butter unsalted, room temperature
8 oz cream cheese room temperature, divided
1 lb powdered sugar (4 cups)
2 tablespoon heavy cream
1 ½ teaspoon vanilla extract

Get Recipe Ingredients

Instructions

Cake Directions

Preheat oven to 350ºF.
In a small baking dish, place beets and water. Cover the dish with parchment paper and foil. Roast until tender, about 60-90 minutes.
When beets have cooled completely, peel and cut into small chunks.
Place beets and lemon juice in a blender or food processor and pulse until smooth. There should be 1 ½ cups of purée. Stir in white white vinegar and mix to combine.
Line the bottom of 3 8-inch cake pans with parchment paper. Apply non-stick spray along the sides and bottom of the pans. Set aside.
In a mixer fitted with the paddle attachment, cream ½ cup butter and 16 oz cream cheese together.
Add sugar and mix until smooth and fluffy.
Add eggs, one at a time, beating well after each addition.
Add 1 teaspoon vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt and cocoa powder until there are no lumps.
In batches, mix flour mixture into the wet ingredients.
Fold beet puree into the cake batter.
Divide the batter evenly between the 3 cake pans. Tap pans on the counter to remove any air bubbles.
Bake at 350ºF for 20-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Invert cakes onto cooling racks, and allow to cool completely.
If not frosting after cooled, place another piece of parchment paper on top of the cake rounds and wrap with plastic wrap.

Frosting Directions

To make the frosting, combine remaining 8 oz cream cheese, remaining ½ cup butter, powdered sugar, heavy cream and remaining 1 ½ teaspoon vanilla in the bowl of an electric mixer fitted with the paddle attachment.
Once ingredients are fully incorporated, switch to the whisk attachment, and mix until smooth and slightly fluffy.
Frost cake as desired.

Notes

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 teaspoon citric acid.

TO STORE: Because of the frosting, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

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