Description
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. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups white sugar
- 1 cup buttermilk
- 1 cup pureed cooked beets
- ½ cup vegetable oil
- 2 eggs
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch cake pan with parchment paper.
- Sift flour and baking powder together in a large bowl.
- Whisk sugar
- buttermilk
- beets
- oil
- eggs
- cocoa powder
- red food coloring
- vanilla extract
- vinegar
- baking soda
- and salt together in a large bowl. Add flour mixture gradually to the bowl
- stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 35 minutes.
Servings: 10