Beet-Red Velvet Cake
The subtle ruby color of this deliciously healthful cake comes from pureéd beets instead of red food coloring.
- 1 ¼ cup - Domino® Granulated Sugar
- ¾ cup - (1 ½ sticks) unsalted butter, softened
- 3 - large eggs
- 1 ¾ cup - all-purpose flour
- ¾ cup - unsweetened cocoa powder
- 1 ½ tsp. - baking powder
- ½ tsp. - baking soda
- 1 tsp. - salt
- 1 cup - buttermilk
- 1 tsp. - white vinegar
- 2 tsp. - vanilla extract
- 2 cup - beets (from 1 ½ cans, or use fresh cooked beets), drained (reserve liquid)
Preheat oven to 350°F. Grease two 9-inch cake pans or two cupcake tins (or line cupcake tins with paper liners) and set aside.
In a large mixing bowl, cream the sugar and butter until light-colored. Add eggs one at a time, beating well after each addition.
In a medium bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
In another medium bowl, combine buttermilk, vinegar, and vanilla. Whisk to blend well. Pureé the beets in a food processor. Fold into buttermilk mixture.
Add sifted dry ingredients and buttermilk-beet mixture alternately to butter mixture, scraping down the sides of the bowl and mixing well after each addition. Pour into prepared cake pans or cupcake tins. (Fill cupcake tins 2/3 to 3/4 full.)
Bake about 25 minutes (cupcakes) to 45 minutes (cake layers), or until a toothpick inserted into the center of the cupcake or cake comes out clean.
Remove from oven and allow to cool completely before frosting with Cream Cheese Frosting. Add a little of the reserved beet liquid to make pink frosting.
Serving size:Two 9-inch cake layers or 24 cupcakes.