Moist Red Velvet Cake with Beets

Here’s my take on a red velvet cake that uses fresh beets for natural color and a gentle sweetness. The cream cheese frosting is smooth and tangy, and the cake comes out nice and moist every time.

This recipe has become my go-to when someone asks for red velvet cake. I love that it uses real ingredients instead of a whole bottle of food coloring. Plus, my kids never guess there are vegetables hidden inside – they just know it tastes good!

What Kind of Beets Should I Use?

For this red velvet cake, you’ll want to look for fresh, medium-sized red beets in the produce section – they’re usually sold either loose or in bunches with the greens attached. Raw beets work better than pre-cooked or canned ones since you can control the moisture content more easily. When shopping, pick beets that feel firm and heavy for their size, with smooth skin and no soft spots. If your store only has large beets, that’s fine too – just use enough to get the amount needed for the recipe. Before using them, make sure to wash them well and peel off the skin, which can be done easily with a regular vegetable peeler or by rubbing the skin off after roasting.

Options for Substitutions

This natural red velvet cake recipe has some room for swaps if you need them:

• Beetroot: The beet gives this cake its natural red color, but you could use 2-3 tablespoons of natural red food coloring instead. Keep in mind this will change the moisture content slightly, so you might need to add 2-3 tablespoons of applesauce to compensate.
• Cake flour: No cake flour? Make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 2 1/2 cups of all-purpose flour, remove 5 tablespoons, and add 5 tablespoons of cornstarch.
• Buttermilk: You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• Vanilla bean paste: Regular vanilla extract works just fine – use the same amount. Pure vanilla bean paste just gives those nice little specks in the batter.
• Coconut sugar: Brown sugar is a great substitute and can be used in equal amounts. Regular white sugar works too, but you’ll miss some of that caramel-like flavor.
• Cream cheese: For the frosting, mascarpone cheese can work as a substitute, though the flavor will be slightly different. Just make sure it’s at room temperature before using.

Watch Out for These Mistakes While Baking

The biggest challenge when making red velvet cake with beets is managing moisture – raw beets contain a lot of water that can throw off your cake’s texture, so it’s crucial to finely grate and thoroughly pat dry your beets before adding them to the batter. A common mistake is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of a light and tender crumb – mix just until the flour disappears and no more. Temperature control is key for the cream cheese frosting – using ingredients that aren’t properly softened at room temperature will result in lumpy frosting, so plan ahead and take your cream cheese and butter out of the fridge at least 2 hours before starting. For the most even layers, use a kitchen scale to divide your batter equally between pans, and don’t forget to tap the filled pans on the counter a few times to remove any air bubbles before baking.

What to Serve With Red Velvet Cake?

Red velvet cake is one of those desserts that really shines when paired with the right beverages and accompaniments. A good cup of coffee or espresso makes an excellent partner, as its slight bitterness perfectly balances the cake’s sweetness. For a cool drink option, try serving it with cold milk or, my personal favorite, a glass of vanilla-flavored almond milk that complements the cream cheese frosting. If you’re hosting a party, you might want to add some fresh berries on the side – strawberries or raspberries work particularly well with the cake’s subtle chocolate notes and bring a nice pop of natural color to the plate.

Storage Instructions

Counter Storage: Your red velvet cake will stay fresh at room temperature for up to 2 days when stored under a cake dome or in an airtight container. If you live in a warm climate, it’s better to keep it in the fridge to prevent the cream cheese frosting from becoming too soft.

Refrigerate: Pop your cake in the fridge in an airtight container and it’ll stay good for up to 5 days. The cream cheese frosting actually helps keep the cake moist! Just remember to take it out about 30 minutes before serving to let it come to room temperature – this way you’ll get the best flavor and texture.

Freeze: Want to save some for later? You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. For frosted cake, freeze individual slices on a baking sheet until firm, then wrap each piece well. When you’re ready to eat, thaw overnight in the fridge.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 30-40 g
• Fat: 220-250 g
• Carbohydrates: 500-550 g

Ingredients

• 1 small red beetroot
• 8 tablespoons room temperature unsalted butter
• 1 cup fine white sugar
• 1/2 cup coconut sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 1 teaspoon kosher salt
• 1 tablespoon vanilla bean paste
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon white vinegar
• 5 tablespoons plain flour
• 1 cup full-fat milk
• 1 cup coconut sugar
• 8 tablespoons room temperature unsalted butter
• 1 tablespoon vanilla bean paste
• Two 8-ounce packages of cream cheese, softened

Step 1: Prepare the Beet Purée

Peel and dice the beet, then transfer the pieces to a blender.

Purée until completely smooth.

Once puréed, reserve the beet purée in the refrigerator until you’re ready to bake.

Note that the beet purée can be made up to 1 day in advance, making it convenient for early preparation.

Step 2: Preheat Oven and Prepare Cake Pans

Heat your oven to 350°F (175°C).

Grease two 9-inch round cake pans with nonstick cooking spray and line them with parchment paper.

This prevents the cakes from sticking and makes removal from the pans much easier.

Step 3: Cream Butter and Sugar; Prepare Batter

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until fluffy, which should take about 2 to 3 minutes.

Add the eggs one at a time, beating thoroughly to combine between each addition and scraping down the sides as needed.

In a small bowl, mix the cocoa powder with 4 tablespoons of the beet purée to make a paste and add it to the stand mixer, beating until combined.

Step 4: Complete the Batter

In a measuring cup, stir together salt, vanilla bean paste, and buttermilk.

Then, sift together the cake flour and baking powder in a medium bowl.

Gradually add the flour mixture and buttermilk mixture to the batter, starting with ½ cup of flour mixture followed by ¼ cup of buttermilk mixture, mixing on low speed just until combined after each addition.

Scrape down the bowl and gently fold in the vinegar.

Avoid over-mixing.

Step 5: Bake the Cakes

Divide the prepared batter evenly between the greased cake pans.

Bake in the preheated oven for about 30 minutes, rotating halfway through.

Cakes are done when a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes.

Then, invert them onto a wire rack, peel off the parchment paper, and allow them to cool completely.

Step 6: Make the Frosting

Combine flour and milk in a small saucepan over low heat, stirring constantly until it thickens.

Remove from heat and let cool completely.

In the stand mixer bowl, beat coconut sugar, butter, and vanilla bean paste on medium speed until light and fluffy, around 2 to 3 minutes.

Add cream cheese and continue beating for another 1 to 2 minutes until fluffy.

Then, add the cooled flour mixture, beating until the frosting is silky and spreadable, for the final 1 to 2 minutes.

Step 7: Assemble and Frost the Cake

When the cakes are completely cool, set one cake layer on a serving plate.

Spread frosting on the top of this layer, then place the second cake layer on top, bottom side up, to create a flat top surface.

Frost the top and sides evenly with the remaining icing.

Once frosted, serve your delicious beet-infused layered cake!