Natural Red Velvet Cake

Natural Red Velvet Cake

from butternutbakeryblog.com
185 min
10 servings

This moist and vibrant red velvet cake is made completely dye free! It gets its natural color all from fresh beets. They're pureed and mixed into the batter to create that beautiful red velvet color WITHOUT the artificial dye. Most importantly, you cannot taste the beets one bit!

Ingredients

  • 2 1/4 cups (290g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 3 tbsp unsweetened cocoa powder (do not use dutch process cocoa)
  • 1 tbsp dry milk powder (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup (110g) unsalted butter, room temp
  • 1/2 cup (100g) canola or vegetable oil
  • 2 cups (400g) granulated sugar, divided
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 tbsp apple cider vinegar
  • 1/2 cup (125g) whole milk
  • 1 cup (240g) beet puree (3 beets) + 1 tbsp lemon juice
  • 1 cup (220g) unsalted butter, room temp
  • 12 oz full fat cream cheese, room temp (use Philadelphia cream cheese for the best results)
  • 5 cups (500g) powdered sugar
  • 1/2 tsp vanilla extract

Directions

  1. 1

    First, make the beet puree. Cut off the stems and rinse the beets.

  2. 2

    Preheat the oven to 350F and grease and line two 8” (or 9”) cake pans. Wrap the pans in damp cake strips if you have them.

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