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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."
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1 h servings 386 cals
Original recipe yields 10 servings (1 9x13-inch cake)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
  2. Sift flour and baking powder together in a large bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.


  • Cook's Notes:
  • Where I live I use "gasificante", which is 1 teaspoon baking soda and 1 teaspoon malic and tartaric acid instead of using baking powder.
  • Avoid over-mixing the cake batter in step 3 as much as possible.

Nutrition Facts

Per Serving: 386 calories; 12.8 g fat; 62.5 g carbohydrates; 6.4 g protein; 38 mg cholesterol; 510 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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loved it been looking for a way to do a real red velvet thanks for the recipe

I absolutely loved this cake. Will make it again soon. I hate using too much food coloring. It is a very delicious and healthier alternative.

Loved this rich and moist cake that I made!