Red velvet cake with beetroot. Natural Red Velvet Cake Recipe - with 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.

On another topic, the history of red velvet cake was slightly interesting to me. Some people told me that beets were traditionally used to colour the batter, while almost all of the recipes by famous chefs in the culinary/internet world used. Red velvet cake was originally coloured with beetroot, just like in this recipe. You can have Red velvet cake with beetroot using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Red velvet cake with beetroot

1. It's 1 cup of plain flour.
2. You need 1/2 tsp of baking powder.
3. It's 1/4 tsp of baking soda.
4. You need 1/4 cup of smooth crushed beetroot.
5. You need 1/4 cup of curd.
6. Prepare 1/4 cup of milk powder.
7. You need 1/4 cup of oil.
8. Prepare 1/2 tsp of or less vanilla essence.
9. It's 1 tbsp of melted butter.
10. It's 1 tsp of cocoa powder.
11. It's As required of Milk.
12. Prepare 3/4 cup of powdered sugar.
13. Prepare As required of Butter and plain flour to grease and dust.
14. Prepare As needed of Whipped cream.
15. You need As required of Flowers or other things to decorate.

This chocolate cake is moist and totally delicious. The cream cheese frosting, really is the icing on the cake! You can also prepare this recipe as cupcakes, if you prefer. Cocoa meets beetroot in this cake, giving it earthiness and tang.

Red velvet cake with beetroot step by step

1. Preheat oven to 180° C for 7-8 mins..
2. Seive plain flour, baking powder and soda.
3. In a large bowl mix oil, milk powder, curd, vanilla extract and beetroot mixture. Beat it nicely, then add powder sugar, cocoa powder, and melted butter. Mix well..
4. Add plain flour mixture gradually and beat it nicely for 2-3 mins. If require to set consistency then add some milk and beat it nicely..
5. Grease tin and dust with plain flour. Add batter into tin and bake for 25-30 mins..
6. Check is toothpick comes out dry then it's ready..
7. Wait to cool down completely. And put in fridge, cut from between and spread whipped cream. And decorate as per your choice..
8. Put it in fridge for 2 hours then celebrate with your family and friends..

Beetroot naturally gives the velvet cake its distinctive shade without the need for any food colouring. Red velvet cake and its original recipe are well known in the United States. The name is believed to come from the sugar of the time, combined with the unprocessed cocoa powder, that created a lovely red hue. Traditionally, the cake was iced with a very light and fluffy French-style butter roux icing. Beetroot flesh and juice add moisture and enhance the colour of this cake, creating a wonderfully vibrant red hue.