Red Velvet Cake using beetroot. Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting. 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.

Top tip for making Natural beetroot red velvet cake. Use red paste colouring rather than liquid dye - recommended are Sugarflair Colours Christmas Red, Poppy Red, Red Extra and Ruby, but avoid Claret and other darker colours. During World War II, food rationing led bakers to use boiled beetroot flesh and juice to add moisture and enhance the colour of their Red velvet cake and its original recipe are well known in the United States. You can have Red Velvet Cake using beetroot using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Red Velvet Cake using beetroot

1. You need 1 Cup of All purpose flour.
2. Prepare 1/2 cup of oil.
3. You need 1/4 cup of curd.
4. It's 1 of medium size beetroot chopped.
5. You need 1/3 cup of condensed milk.
6. You need 1 tbsp of vanilla essence.
7. You need 1 tbsp of baking powder.
8. It's 2 tbsp of cocoa powder.
9. It's 1/2 cup of sugar.
10. It's of For decoration.
11. You need 1 cup of Whipped Cream.
12. It's 1/2 cup of Strawberry sauce.
13. It's 1 cup of Fruits as per your choice.
14. You need as needed of Tutti fruiti.

The name is believed to come from the sugar of. Red velvet cake was originally coloured with beetroot, just like in this recipe. This chocolate cake is moist and totally delicious. The cream cheese frosting, really is the icing on the cake!

Red Velvet Cake using beetroot step by step

1. Take a beetroot washed it and peel it.And chopped in to pieces.Now take one jar add oil,sugar,curd, vanilla essence, condensed milk,cocoa powder and beetroot pieces and grind in to make a smooth paste..
2. Now take a bowl add this paste in to it and sieve flour,baking powder in to it and make a flowing consistency paste.In a mean time pre heat the wok or big vessel with stand in it for 10 minutes at low flame..
3. Grease the tin or any utensil and keep butter paper,now pour this mixture in to the tin and tap it.Now keep this carefully in to the pre heated vessel and cover it and cook at low flame for 40 minutes.keep checking after 30 minutes with the toothpick..
4. Now after 40 minutes let it cool down for half an hour and then demold it.Our cake base is ready..
5. Now for decoration I used seasonal fruits and chopped them and soak them in a sugar syrup for half an hour and keep it in a refrigerator.After that strain the fruits and syrup will be used for wetting the cake base..
6. And for strawberry syrup,take 6 strawberries chopped them and take one pan add in it and add 3 tbsp sugar and 4 tbsp water and cook it till they get soft.After cooling down grind it to make a thick syrup..
7. Now cut the cake in to three parts.And arrange the first layer,apply sugar syrup then apply whipped cream then add fruits and keep another cake layer on it and repeat the same process.Now cover the whole cake with whipped cream and make it smooth and meat.Now on the top pour strawberry syrup and apply cake crumbles on the side.And make small stars on the top and garnish it with little fruits more.Personally I like fruits in cakes..
8. Keep the cake in a refrigerator for half an hour so that it sets completely.Our yummy delicious Red velvet cake without using food colour is ready to serve.Enjoy 💖🥰😍💞👍.

You can also prepare this recipe as cupcakes, if you prefer. Cocoa meets beetroot in this cake, giving it earthiness and tang. For the cake, in a food processor whiz the grated beetroot, buttermilk, vinegar and vanilla to a pulpy purée. Use half the icing to sandwich the cake halves back together, then top with remaining icing and. Red velvet cake which i shared here is a most popular cake recipe.