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Red Velvet Cake (Made With Beets)

Cake

Ingredients

  • 4 ounces unsweetened chocolate
  • 1¼ cups brown sugar
  • 1 cup pureed cooked beets*
  • 1 cup granulated sugar
  • 2¼ cups all purpose unbleached flour
  • 3 large eggs
  • ⅓ cup cocoa
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • ⅔ cup buttermilk
  • ½ teaspoon salt
  • 2 teaspoons cider vinegar
  • ¾ cup unsalted butter, softened

Directions

  • Preheat oven to 350˚ F and grease two 9″ round cake pans.
  • Reserve 2 tablespoons of beet juice to colour frosting.
  • Melt chocolate in double boiler and set aside.
  • Sift together flour, cocoa, baking soda and salt.
  • In a bowl beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes.
  • Beat in chocolate.
  • Mix vinegar into buttermilk.
  • Alternately beat in flour mixture and buttermilk mixture until incorporated.
  • Add pureed beets and mix until well blended.
  • Divide the batter between the pans. Bake for 30 to 35 minutes, or until cake tester inserted in
  • center comes out clean and top of cake springs back when lightly pressed.
  • Cool cakes in pans on wire racks for 10 minutes and invert onto racks to cool completely.

Cream Cheese Frosting

  • 8 ounce package cream cheese, room temperature
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 3 to 4 cups icing sugar
  • A few tablespoons beet juice to give frosting a pink colour.

Directions

  • Beat cream cheese with butter and vanilla until combined.
  • Gradually add 2 cups of icing sugar.
  • Continue to add more icing sugar until you reach a good consistency for spreading.
  • Add beet juice and blend for even colour.

*To Make Cooked Beet Puree
Easy Method:

  • Buy a can of cooked beets (NOT pickled).
  • Drain the beets, reserving the liquid, and puree the beets in a food processor adding liquid as needed.
  • Reserve remaining liquid for Cream Cheese Frosting.

Traditional Method:

  • Cut 3 medium size beets into small pieces.
  • Cook covered in water over medium heat for approximately 45 minutes or until soft.
  • Drain the beets, reserving the liquid.
  • Puree the beets in a food processor adding liquid as needed.
  • Reserve remaining liquid for Cream Cheese Frosting.
  • Beet puree can be frozen for later use.