Name: Red Velvet Cake with Beetroot
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: 1 cup beetroot cooked mashed; 2 tbs beetroot cooked mashed *to decorate; 110 g cooking chocolate; 2 1/4 cup plain flour; 1/3 cup cocoa; 2 tsp bicarbonate of soda; 170 g unsalted butter softened; 1 1/4 cup light brown sugar firmly packed; 1 cup caster sugar; 3 large egg; 1/2 tsp salt; 2 tsp vanilla essence; 2/3 cup buttermilk; 2 tsp apple cider vinegar; 250 g cream cheese; 1/4 cup unsalted butter; 1 tsp vanilla essence; 4 cup icing sugar

by askme Last updated on 07/09/2019

A wonderful and rich chocolate cake flavoured with beetroot. - askme

Ingredients

1 cup beetroot cooked mashed
2 tbs beetroot cooked mashed *to decorate
110 g cooking chocolate
2 1/4 cup plain flour
1/3 cup cocoa
2 1/4 cup plain flour
2 tsp bicarbonate of soda
170 g unsalted butter softened
1 1/4 cup light brown sugar firmly packed
1 cup caster sugar
3 large egg
1/2 tsp salt
2 tsp vanilla essence
2/3 cup buttermilk
2 tsp apple cider vinegar

Cream cheese frosting

250 g cream cheese
1/4 cup unsalted butter
1 tsp vanilla essence
4 cup icing sugar

Method

Step 1

Peel and chop beetroot. Using a saucepan, boil until tender.
Step 2

Drain and reserve liquid. Puree softened beetroots in a food processor or blender and set aside.
Step 3

Preheat oven to 180C.
Step 4

Grease and flour two 22 cm cake pans.
Step 5

Melt chocolate in double boiler and set aside.
Step 6

Sift together flour, cocoa, baking soda and salt.
Step 7

Beat butter, sugars, eggs and vanilla until light and fluffy, approximately 5 minutes.
Step 8

Beat in chocolate.
Step 9

Beat in small amounts of the flour mixture, alternating with buttermilk combined with vinegar, until all flour and buttermilk has been incorporated and finishing with a flour addition.
Step 10

Add 1 cup pureed beetroot, mix until well blended.
Step 11

Divide batter between pans. Bake for 30-35 minutes, or until skewer inserted in centre comes out clean and top of cake springs back when lightly pressed.
Step 12

Cool cakes in pans on wire racks for 10 minutes then invert onto racks to cool completely.
Step 13

Carefully slice each layer in half when cool and spread frosting between layers.
Step 14

Cream Cheese Frosting: Beat cream cheese with softened butter and vanilla until combined.
Step 15

Gradually add 2 cups of icing sugar.
Step 16

Continue to add more icing sugar until a good consistency for spreading is reached.
Step 17

Add reserved beetroot puree and blend for even colour.

Recipe Notes

from Australia’s Best Recipes team

Beetroot puree can be made ahead of time and frozen. Do not add too much beetroot puree to frosting as it will cause it to go runny. This cake will keep excellently in the fridge, if it doesn't get eaten before it make it to the fridge.