beetroot velvet cake recipe

Written BySheba G Updated On
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The Best beetroot velvet cake recipe

I’ve always been fascinated by the history of beetroot velvet cake, a dessert that originated in Eastern Europe and has been a staple in many households for generations. The first time I tried it was at a family gathering, and I was immediately hooked.

The combination of the sweet and earthy flavors of the beets with the velvety texture of the cake was like nothing I’d ever tasted before. It was love at first bite, and I knew right then that I had to learn how to make it for my own family.

After some trial and error, I finally mastered the recipe and have since become obsessed with sharing it with everyone I know. Not only is it a delicious treat, but it’s also packed with nutrients from the beets, making it a guilt-free indulgence for me.

My kids adore helping me in the kitchen, and this recipe is always a hit when we have family gatherings or potlucks. The best part?

It’s incredibly easy to make, even for a beginner like me.

Beetroot Velvet Cake

4.8 from 605 votes

A moist and vibrant beetroot velvet cake with a tangy cream cheese frosting. This cake is perfect for any occasion and surprisingly easy to make.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 10Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Cake

200g beetroot, peeled and cooked
225g all-purpose flour
1 tsp baking soda
250g granulated sugar
1 tsp salt
1 tsp vanilla extract
2 large eggs
120ml vegetable oil
120ml buttermilk
40ml red food colouring (optional)

For the Frosting

250g cream cheese, softened
50g unsalted butter, softened
300g powdered sugar
1 tsp vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 8-inch round cake pans.
Set aside.
3Place the cooked beetroot in a food processor and blend until smooth.
Set aside.
4In a large mixing bowl, combine the flour, baking soda, and salt.
5In another bowl, mix the sugar, vanilla extract, eggs, vegetable oil, and buttermilk until well combined.
6Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
7Add the beetroot puree and food colouring (if using) and mix until the batter is smooth and uniform.
8Divide the batter evenly between the prepared cake pans.
9Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10The cakes should spring back when lightly touched and the edges should start to pull away from the sides of the pan.
11Allow the cakes to cool in the pans for 10 minutes.
12Then, transfer them to a wire rack to cool completely.
13While the cakes are cooling, prepare the frosting by beating the cream cheese and butter together until smooth and creamy.
14Gradually add the powdered sugar, vanilla extract, and salt, mixing until light and fluffy.
15Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
16Spread a layer of frosting on top.
17Place the second layer on top of the frosting and spread the remaining frosting on the top and sides of the cake.
18Decorate as desired and refrigerate until ready to serve.

🔧Equipment

Mixing bowl
Electric mixer
Cake pans
Oven
Food processor

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: You can substitute the buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. For a healthier option, you can use whole wheat flour instead of all-purpose flour.

Watch Video Of How Beetroot Velvet Cake Works

This beetroot velvet cake recipe is always a crowd-pleaser, whether you’re serving it at a casual dinner party or a grand celebration. One of my favorite things about this recipe is how easily it can be adapted to suit different tastes and dietary needs – simply swap out some of the sugar for honey or maple syrup if you’re watching your sugar intake, or use almond milk instead of regular milk if you’re lactose intolerant.

The cake freezes beautifully, so feel free to make it ahead of time and store it in an airtight container for up to three months. And don’t worry if you’re worried about serving something ‘healthy’ – trust me when I say that this cake is anything but boring!

❓ Frequently Asked Questions About Beetroot Velvet Cake

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe as it will give your cake the right balance of structure and tenderness.

Q: Can I substitute other types of sugar for granulated sugar?

Sure! You can use either brown sugar or muscovado sugar as a substitute for granulated sugar in this recipe.

Q: How do I ensure my cake doesn’t turn out too dense?

To avoid a dense cake, make sure to not overmix the batter after you’ve added the wet ingredients to the dry ingredients.

Q: Can I add nuts or chocolate chips to this recipe?

Yes! Feel free to add chopped nuts or chocolate chips to give your cake an extra layer of flavor and texture.

Q: Why do you need to use beet juice instead of beet puree?

The beet juice is used in this recipe because it adds a deeper flavor profile and a more vibrant color to the cake compared to using beet puree.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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