Go Back
u9124544528 clickworthy 8k resolution no blur. A highly detai 758a4ffc 7865 4f70 a690 771c829f3fde 3

A wholesome twist on red velvet cake using roasted beet puree for natural color and moisture. Topped with a classic tangy cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Canadian
Servings 12
Calories 580 kcal

Ingredients
  

  • 1 cup Roasted beet puree
  • 0.5 cup Lemon juice
  • 2.5 cups Cake flour
  • 1.5 cups Sugar
  • 1 tsp Baking soda
  • 1 tsp Cocoa powder
  • 1 cup Vegetable oil
  • 0.5 cup Buttermilk
  • 3 large Eggs
  • 1 tbsp Vanilla extract
  • 16 oz Cream cheese (for frosting)
  • 0.5 cup Butter (for frosting)
  • 4 cups Powdered sugar

Instructions
 

  • Preheat oven to 350°F. Roast beets until tender, peel, and puree with lemon juice.
  • Whisk flour, sugar, soda, and salt.
  • Whisk oil, eggs, buttermilk, vanilla, and beet puree.
  • Combine wet and dry. Fold in cocoa powder.
  • Bake in greased pans for 25-30 minutes.
  • Cool completely and frost with cream cheese frosting.
Keyword beet cake, dye free cake, healthy dessert, natural red velvet