Red Velvet Cake with Beets

Rating: 4.11 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

By sopenia

Gallery
3 more images

Recipe Summary

Servings:
10
Yield:
1 9x13-inch cake
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.

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  • 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.

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; protein 6.4g; carbohydrates 62.5g; fat 12.8g; cholesterol 38.2mg; sodium 509.8mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

antoinette
Rating: 5 stars
03/24/2016
loved it been looking for a way to do a real red velvet thanks for the recipe Read More
Helpful
(4)

Most helpful critical review

Jeannine
Rating: 2 stars
10/28/2019
Made this recipe twice. Without food colouring both times it came out a brown colour and I found there was little to no flavour. The first time I thought maybe I did something wrong second time it was the same. I Will be scrapping this recipe and looking for another Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
antoinette
Rating: 5 stars
03/24/2016
loved it been looking for a way to do a real red velvet thanks for the recipe Read More
Helpful
(4)
mrs. kosmos
Rating: 4 stars
05/03/2018
This cake is tasty and moist... but it doesn't taste like red velvet at all. I didn't use food coloring since the batter was bright red but when it baked up it turned brown (like chocolate). I think if I made this again I'd add a little more cocoa powder and call it a chocolate cake. Also how sweet your beets are will determine how sweet the cake is so taste the batter and adjust the sugar accordingly. Read More
Helpful
(2)
naheen
Rating: 4 stars
09/23/2016
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. Read More
Helpful
(1)
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suzanb
Rating: 5 stars
07/11/2017
Loved this rich and moist cake that I made! Read More
lovetobake
Rating: 4 stars
04/14/2018
The beets give it a very deep red coloring. This is a very moist and not to sweet tasting cake. I like it best without the icing. I made the sheet cake but would like to try a Bundt and sprinkle confectioners sugar over it in lieu of the icing. Read More
Darla Garcia
Rating: 5 stars
09/09/2020
This was a very delicious cake. Moist, not too much food coloring, and just delicious. I made this recipe because someone had given me 4 cans of beets and I figured why not make something sweet and delicious my family would love to try. No child would know there are beets in there. Read More
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Jeannine
Rating: 2 stars
10/28/2019
Made this recipe twice. Without food colouring both times it came out a brown colour and I found there was little to no flavour. The first time I thought maybe I did something wrong second time it was the same. I Will be scrapping this recipe and looking for another Read More
PLR
Rating: 4 stars
02/09/2019
Very moist cake! Love using the beets as a "secret ingredient" for moisture. I decided to leave out the food coloring to make it more natural- it was a gorgeous deep magenta batter and cooked up brown- guess I missed the other review that said that happened! I will make again and use the coloring to make it red for Valentine's Day and might try it without the cocoa to see how that turns out. Read More
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