For a richer flavor, use brown butter instead of vegetable oil. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to the 1-cup line. Let stand for 5 minutes before using. The red food coloring is optional, but it will enhance the cake's vibrant color. Use gel food coloring for the best results. Store leftover cake in an airtight container at room temperature for up to 3 days.
Red Velvet Cake with Beets
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING10 People
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VIEWS36
Delve into the captivating history of Red Velvet Cake with this inspired beet-infused rendition! Boasting a stunning natural hue and a subtly earthy sweetness, this cake is a delightful treat whether enjoyed plain or adorned with your favorite frosting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol38 mg
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Fiber2 g
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Protein6 g
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Saturated Fat2 g
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Sodium510 mg
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Sugar33 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang for easy removal. (5 minutes)
02 Step
Recipe View In a large bowl, sift together the all-purpose flour and baking powder to ensure a light and airy texture. (5 minutes)
03 Step
Recipe View In a separate large bowl, whisk together the granulated sugar, buttermilk, pureed cooked beets, vegetable oil, eggs, unsweetened cocoa powder, red food coloring (if using), vanilla extract, white vinegar, baking soda, and salt until well combined. (5 minutes)
04 Step
Recipe View Gradually add the sifted flour mixture to the wet ingredients, mixing gently after each addition just until incorporated. Be careful not to overmix, as this can result in a tough cake. (5 minutes)
05 Step
Recipe View Pour the batter into the prepared pan, spreading it evenly. Gently tap the pan on the counter to release any trapped air bubbles. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for approximately 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
07 Step
Recipe View Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before frosting, if desired. (10 minutes)
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RECIPE REVIEWS
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Kristy Kovacek
Jun 27, 2025The cake turned out beautifully! I used natural beet juice instead of food coloring and it still had a lovely red hue.
Dejon Brown
Apr 4, 2025I was skeptical about the beets, but this cake is amazing! It's so moist and the flavor is incredible.
Lenna Smith
Mar 13, 2025I added a cream cheese frosting and it was the perfect complement to the cake. Highly recommend!
Eldon Stanton
Jan 26, 2025This recipe is a keeper! My family loved it, and it's so easy to make.