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Red Velvet Cake with Beets

Naturally dyed Red Velvet Cake with beets! Moist, tender crumb, cocoa flavor, and cream cheese frosting without artificial coloring.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: red velvet cake
Servings: 12 servings
Calories: 730kcal
Author: Courtney

Ingredients

Beet Puree

  • 3 medium red beets
  • 1 tablespoon lemon juice

Red Velvet Cake

  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 3 tablespoons natural cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs 150 g, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup beet puree applesauce consistency
  • 1/2 cup buttermilk

Cream Cheese Frosting

  • 18 tablespoons unsalted butter softened
  • 14 oz cream cheese softened
  • 6 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Cook beets: Boil in lemon water for 30-35 minutes OR roast wrapped in foil at 400°F for 45-55 minutes until fork-tender. Cool, peel, and purée until smooth and thick. Measure 1 cup.
  • Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans.
  • Whisk flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
  • In a stand mixer, beat butter and sugar until fluffy. Add oil and beat until smooth.
  • Beat in eggs one at a time, then vanilla.
  • Mix in beet purée until evenly combined.
  • Add half dry mixture, then buttermilk, then remaining dry mixture. Mix gently until just combined.
  • Divide batter into pans. Bake 30-35 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool cakes in pans 10 minutes, then transfer to wire racks. Cool completely.
  • Frosting: Beat butter until creamy. Add cream cheese and beat smooth. Add powdered sugar gradually, then vanilla. Chill if needed.
  • Assemble: Frost between layers, cover cake with remaining frosting, and garnish as desired.

Notes

  • Substitutions: Beets: Roast instead of boiling for sweeter flavor and a deeper red hue. You can also use vacuum-packed cooked beets if you’re short on time, but avoid pickled ones. Flour + cornstarch: Swap both for 2 1/2 cups (300 g) cake flour if you have it on hand.
  • Storage: Store covered in the fridge up to 4 days. Freeze unfrosted layers for up to 2 months.
  • Reheat: Not needed. Let chilled slices sit at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 730kcal | Carbohydrates: 113g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 364mg | Potassium: 380mg | Fiber: 3g | Sugar: 88g | Vitamin A: 959IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg