Traditional Red Velvet Cake Beets Recipes

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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



Red Velvet Cake with Beets image

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

3 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white sugar
1 cup buttermilk
1 cup pureed cooked beets
½ cup vegetable oil
2 eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

BEET RED VELVET CAKE

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14



Beet Red Velvet Cake image

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.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

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



Red Velvet Beet Cake image

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.

nonstick cooking spray
2 ounces unsweetened chocolate, roughly chopped
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1 1/2 cups pureed beets, from about 12 ounces cooked beets
2 teaspoons vanilla extract
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
5 cups confectioners' sugar
1 1/2 teaspoons vanilla
kosher salt

OLD-FASHIONED RED VELVET CAKE

Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.

Provided by LuvMyBabies

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17



Old-Fashioned Red Velvet Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease and flour 2 (9-inch) cake pans.
  • In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
  • In a large bowl, cream together sugar and butter.
  • Beat in eggs one at a time.
  • Alternately add flour mixture and buttermilk.
  • Beat in food coloring and vinegar, then add vanilla.
  • Spread the batter evenly in the pans.
  • Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
  • Turn out onto a rack to cool.
  • Frosting: Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallows and sugar and blend.
  • Fold in nuts.
  • Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7

2 1/2 cups sifted cake flour
2 tablespoons good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier)
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

THE REAL RED VELVET CAKE

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Provided by Smart Cookie

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 3h25m

Yield 16

Number Of Ingredients 17



The Real Red Velvet Cake image

Steps:

  • Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
  • Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
  • Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
  • Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
  • Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
  • Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
  • Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
  • Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
  • Finish frosting the cake with remaining frosting. Cut and serve.

Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g

cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract

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