Description
A moist and vibrant Red Velvet Beetroot Cake infused with natural sweetness and earthiness from fresh beetroots, topped with a smooth and creamy vanilla frosting. Perfectly sweetened with muscovado and granulated sugars, this cake offers a unique twist on the classic red velvet flavor, making it both visually stunning and delicious.
Ingredients
Beetroot Cake
- 2-3 large raw beetroots, peeled and grated
- ¾ cup (180 ml) vegetable oil, neutral in taste
- ½ cup (90g) dark muscovado sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 ¼ cup (150g) all-purpose flour
- 1 teaspoon ground cinnamon (optional)
- 1 ½ teaspoons baking powder
- 1 pinch of salt
Vanilla Frosting
- 1 cup (225g) cream cheese, softened at room temperature
- ½ cup (120g) unsalted butter, softened at room temperature
- 1 cup (100g) icing sugar
- 1 Tablespoon heavy cream
- 1 vanilla pod, seeds
- 1 pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a 9×9-inch (23×23 cm) baking pan with parchment paper to ensure the cake does not stick after baking.
- Prepare Beets: Peel and finely grate the beetroots. Lightly squeeze the grated beets to remove some excess juice, which helps avoid overly wet batter. Set aside for later use.
- Mix Wet Ingredients: In a bowl, whisk together the vegetable oil, dark muscovado sugar, and granulated sugar for a few minutes until combined and slightly thickened. Beat in the eggs one at a time to fully incorporate and create a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, ground cinnamon (if using), baking powder, and a pinch of salt thoroughly.
- Make Batter: Gradually stir the dry ingredients into the wet ingredients, then fold in the grated beetroot evenly. Mix until just combined to avoid overmixing which could toughen the cake.
- Bake Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan.
- Prepare Vanilla Frosting: While the cake cools, beat the cream cheese and softened butter together in a mixing bowl using a hand or stand mixer fitted with a paddle attachment. Mix on medium speed until smooth and lump-free, about 3 minutes.
- Add Remaining Frosting Ingredients: Add the icing sugar, heavy cream, vanilla pod seeds, and a pinch of salt to the cream cheese mixture. Start mixing on low speed to combine, then increase speed to high and beat for an additional 3 minutes until the frosting is very smooth and fluffy.
- Frost Cake: Spread the prepared vanilla frosting evenly over the cooled beetroot cake using a large spatula to cover the surface smoothly.
- Chill and Serve: Place the frosted cake in the refrigerator for 3 hours to allow the frosting to firm up and flavors to meld. Remove the cake 15 minutes before serving to bring it to an ideal serving temperature.
Notes
- Grating and lightly squeezing the beets helps prevent excess moisture which can make the cake soggy.
- Allowing the cake to cool completely before frosting ensures the frosting does not melt or slide off.
- Using dark muscovado sugar adds depth of flavor with its molasses notes, but you can substitute with light brown sugar if necessary.
- For a more intense beet flavor, use 3 beetroots instead of 2.
- The vanilla pod seeds can be substituted with 1 teaspoon of pure vanilla extract if pods are unavailable.
