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You Can’t BEET This Cake! – Red Velvet Beet Cake Recipe from Intern Caralee

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Ingredients

Scale
  • 3 medium sized fresh beets
  • 2/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 Tbsp plain greek yogurt
  • 1 cup sugar
  • 1/4 cup butter (softened)
  • 1/4 cup vegetable oil
  • 2 large eggs (1 egg white)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups cake flour
  • 3 Tbsp unsweetened cocoa powder (not dutch processed)

Instructions

  1. Preheat oven to 350º F
  2. Microwave beets in shallow water for approximately 10 minutes.
  3. Peel the skin off of the beets.
  4. Blend the beets in a food processor until you reach a pureed consistency.
  5. Add buttermilk, vanilla, lemon juice and yogurt and blend.
  6. In a separate container beat oil, butter and sugar until fluffy.
  7. Add eggs and beat until incorporated.
  8. In a separate bowl combine flour, salt, baking powder and cocoa.
  9. Add beet mixture and dry mixture to butter and oil mixture a little at a time.
  10. Add cake mixture to 2 round cake pans or 18 lined cupcake tins, filling each 2/3 full.
  11. Bake round cake pans for 20-25 minutes or cupcakes 15-18 mins. Allow to cool.

Find it online: https://cancerdietitian.com/2017/08/cant-beet-cake-red-velvet-beet-cake-recipe-intern-caralee.html