Beet Red Velvet Cake Recipe (2024)

Excellent! I used more beet than I think I was suppose too -- I used 1 cup of pureed beet (vs the 1 cup of diced beet) which gave the cake a super red color. The batter was perfect for 24 cupcakes. They took approx 16min to cook at 350. Yum!

The cake turned out very well, with a delicate texture and great taste. I made this recipe four times and assembled the 8 layers to make a huge cake for my 40th birthday party. Mt friends loved it. I tried it again. The only thing is I would appreciate tips to prevent the cake from sinking somewhat after cooking, when it cools. what might I be doing incorrectly? I totally recommend this recipe. far better than another one I have tried! thank you for sharing it.

I made half of the recipe and baked it in a 6x2 inch round pan. Because I only used 1 medium sized beet, I microwaved the beet in the microwave instead. To do this, I simply wrapped the washed beet with parchment paper and microwaved it on high for 8 minutes. Instead of using 1.5 eggs, I used 2 eggs and added about 1 tbsp more flour. Since I like my cakes less sweet, I reduced the sugar by 25% and it came out perfect! The cake is so moist and soft! Definitely a favourite!

I've never liked red velvet cake. To me it's bland and uninteresting. Not so this version. The tang and acidity of the lemon and buttermilk in the cake transform the chocolate into a new taste experience that couples well with the earthiness of the beets. The only substitution I made was to swap the cream cheese in the frosting for neufchâtel, as I wanted a looser and lighter frosting to dollop alongside the individual cakes I made with a cupcake pan. Sophisticated foodie guests raved.

I had eleven ladies over for some great Mah Jongg play last night. I served this cake with a white chocolate mousse and fresh raspberries between the layers. The dessert was a hit! The cake has a very moist crumb and the taste is decadent. I would still add some red food colouring if a person prefers a 'red velvet cake' product.
If a cake sinks in the center, that usually means more flour is required.

Incorrect oven temperatureCake is underbakedExpired baking powderToo much baking powder or baking sodaIncorrect measurement of ingredientsOpening the oven door too earlyClosing the oven door too sharplyOverbeating the batter in the last stageMixing the ingredients in the wrong orderIncorrect moisture levelsIncorrect pan sizeCake cools too quicklyBatter sits too long before baking

Excellent! Tangy and delicious. Used this recipe to make 24 cupcakes. Took about 20-25 minutes to bake through. Swapped buttermilk for kefir. Substituted 2 c. cake flour for (2 c. minus 4 tbsp. all-purpose) + (4 tbsp. corn starch).

I sure would love the recipe for tarragon ice cream that is mentioned as an accompaniment in the article!

Great recipe. I advise to put less cocoa powder if you want it to turn really red. My first try was brown.

Really liked this cake, so moist and delicious, not too sweet. Cream cheese frosting delicious. My husband who grew the beets could not believe you could make a cake with beets. Will make it again. Thank you for this recipe!

I used this recipe in a 10 cp. bundt pan, and the recipe volume was perfect. I didn't have to modify the volume. I baked it at 350F for 50 min, and when cooled, sprinkled it with powdered sugar. Great recipe!

The pic above looks like a cupcake. I tried this recipe for cupcakes, it didn't translate very well. Baking time was longer, cupcakes were flat (like the picture), flavor was just ok. I made this about 2 years ago and it came out perfectly as a cake. I have read and re-read the recipe to see what I did wrong, can't find the reason. Not sure I will make again. I suppose the cupcake will look better frosted, but without they look really messy.

Delicious cake, but a few recommendations:Use non alkali processed cocoa, because the color will be much brighter. Alkali processed cocoa makes the batter significantly darker, because they’re very fine particles.3 beets is too much to obtain one cup of chopped beets. 1 or 2 medium sized is plenty.To obtain more volume, separate egg yolks from egg whites, and beat the latter stiff in a separate bowl. Incorporate to the rest of the batter at the very end, in 3 batches.

This is a glorious cake! So moist and full of flavor; it's a full-throated rebuttal to all the bland, boring red velvets out there. I followed the recipe exactly except I had to use Hershey's instead of a Dutch process cocoa. The King Arthur Flour website said a straight substitution was OK at 3 tablespoons or less, so I didn't adjust the acidity. The cake didn't rise a huge amount so perhaps that's why. It didn't bother me because the texture and moisture level were perfect.

250 g beets, 2 TBSP Dutched cocoa, took 40 min to bake in two 9 in pansBatter tasted outstanding going into oven with enough cocoa flavorDense cake w/ 250 g of beets, didn't rise much--next time try 200 g in vitamix puree w/o small chunksUsed ermine frosting recipe (double batch) but subbed 8 oz cream cheese and 4 oz goat cheese for 1 of the 2 sticks of butter required for a double batch--super deliciousPicky eater gave it 5 stars--if less dense with less beets next time, I'll give it 5

Made exactly as written. Excellent, but the cake rounds took 42 minutes to bake. Not surprised, I was skeptical of the 20 minute timing. This cake is super moist. Used the NYT cream cheese frosting is also excellent.

After making this and reading the reviews, I have theories on the causes of two common complaints:-the beets I bought didn't specify variety and when I cut into the (giant!) beet that I used, it was the red and white striped variety. So my cake, like some others, was a brown velvet cake!- I didn't have dutch cocoa on hand and didn't adjust the acidic ingredients. This may have over-activated the alkaline and caused it to not rise much. An exact amount of the lemon juice would help too.

200 g beetBrowned butter goat cheese frosting. 4 oz butter browned, 5.3 oz cream cheese, 2.6 oz goat cheese, 214 g powdered sugar, 1.5 t vanilla

This is a delicious cake. I bought precooked beets from Trader Joe's to save time and used all but one in package. It's not as red as a traditional red velvet cake. I made a frosting with mascarpone, cream cheese, butter, powdered sugar, vanilla and a splash of milk, and it was perfect for this cake.

Excellent cake. Moist, superb flavor. Mine did not rise too much, and next time I may double the recipe for a more impressive cake, especially if I'm serving six or more people. Five of us gobbled up most of this cake. Would be interested to hear from anyone who tried including goat cheese in the frosting ... didn't attempt because I was unsure of amounts, but might eperient next time ....

Bake in orange le cruset baking dish 30 min

Good and very moist! If I make them again I will add a bit of red gel coloring to enhance the color. I used a recipe from Martha Stewart for candied beet slices for garnish. They were very pretty!

Very beet forward. Maybe I added too many beets? It would be cool if the recipe gave us the amount of beet in grams instead of just hoping my dice = your dice.

This cake didn’t rise for me. I made it twice. Followed the recipe exactly, and I only got 3/4 inch layers (used 9” rounds). Smells great but, not going to make again if there is not a fix for this. Anyone else have this issue?

I confess I had some doubt about combining beets and chocolate but it tastes fine (and not too much like beets). Not having a food processor, I simply finely grated the beets. It worked great. And I used half less chocolate chips than the recipe called for -- I mean who needs such a megadose? I baked it for 30 min. at 350 in a glass pan, and I let it rest for 30 min. before serving it with yogurt instead of ice cream. The family loved it! I will definitely make this again. Yum!

The pic above looks like a cupcake. I tried this recipe for cupcakes, it didn't translate very well. Baking time was longer, cupcakes were flat (like the picture), flavor was just ok. I made this about 2 years ago and it came out perfectly as a cake. I have read and re-read the recipe to see what I did wrong, can't find the reason. Not sure I will make again. I suppose the cupcake will look better frosted, but without they look really messy.

This cake is perhaps the most delicious cake I have ever baked, barring a chocolate cake from Yugoslavia. I followed directions completely and I had no sinking. I did buy fresh baking powder, just to be sure. I have baked it 3 times. Each time to rave reviews. I want to thank you for developing the recipe without red food coloring.