I do like chocolate beetroot cake and I thought it might be worth the mention that if you boil fresh beetroot (with skins on) they slip right out of the skins after boiling them. Quick check…..did the beet puree stain the foodprocessor’s plastic bowl ?? ¼ c. milk. A tip for the lemon juice substitution…if you have an citric acid on hand, 1tsp citric acid = 1/4c lemon juice. The red color of the beets makes the cake have a more delicious appeal. I would never recommend splenda- it is not healthy- try honey is place of your sugar- I’ve made cream cheese frosting for years and 1 8oz. (if you stare at the picture below long enough you’ll notice the top layer is darker brown and the bottom layer with lemon juice retained a more reddish tone.. too bad I didn’t have any litmus paper on hand!). Love the pics and LOVE how you detailed how to make it! In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. Course. It was great and very tasty. I’m a baker and my recent challenge was to tackle how to NOT use food color for this cake. My grandmother’s recipe (which is still my favorite!) 16 oz confectioners sugar Saves on peeling them as it appears in the picture (probably less messy too!). Don’t want a cupcake recipe… 1 tsp. this looks awesome!! Red Velvet With Beets. I omitted the vinegar as i’m making this for soemone allergic to grapes, could that have been why they didn’t rise much, and sank when cooled? Red Velvet Chocolate Beet Cake recipe notes: The chocolate glaze keeps the sugar quotient down. block to 1 stick of butter, and one 16 oz box of confectioners sugar always made enough to ice one triple layer 8 in. benstarr.com/blog/real-red-velvet-cake-with-no-food-coloring-or-beet-juice Print Recipe. Can’t you substitute applesauce for the oil? ;)) Great job on the cake!! The original red velvet had hint of color cause by the vinegar, buttermilk, baking soda and cocoa combination. plain yogurt (this is a strangely small amount to me) ½ tsp. Frost your cooled cake and sprinkle sides with chopped pecans for garnish if desired. This cake batter differs from the standard red velvet by using whole wheat flour (though we cut it to half whole wheat with half all-purpose flour, sorry Rubie-Lee), powdered cultured buttermilk (instead of the real deal for viscosity purposes, word of the day), pureed baby red beets and strawberries, ricotta cheese and a bit of honey. Update: If you’d like to know more about the science and history of Red Velvet Cake, check out my guest post on ChEnected. Did the addition of lemon juice make it taste better, worse, or the same? Next time I make this I think I will only add 1/4c for a triple batch! Let’s hope not. I agree that this red velvet is on the chocolaty side, but I love chocolate, so I really enjoyed that ;). Red Velvet Cake is so beautiful… using beets instead of artificial colors is such a great idea (and a great way to sneak some beets into one’s diet- I happen to love beets, though…). round carrot cake. Cake Original Red Velvet Cake Recipe With Beet Juice Dik Dik Zaxy February 4, 2020 no Comments . I agree that it is a very chocolatey version of Red Velvet cake! Does anyone have other suggestions for keeping the cake red? This is a diary of sorts about things that make me happy, inspire me or make me laugh. Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, … Thank you, Once they were baked though, they tasted exactly the same as a regular cupcake. I make red velvet ice cream using beets and it tastes great, yes like chocolate. Oh..I love your recipe and so much like mine. Fortunately, I came across Bake Cakery’s post on Red Velvet Cake made with beets. Hardly any red tinge at all. Thank you so much for this easy to follow delicious post. The main reason why oil is better than lard healthwise is saturated vs. unsaturated fat. Heat oven to 350 degrees. To assemble, remove one cake from its pan and peel away parchment. It tasted great though. Bake until the tip of a knife slides … Add eggs; process until completely combined. My beets are in the blender. I might just try it (maybe sneak it in for the kid’s bday parties?! I’ve been looking for Red Velvet cake recipe for my son’s Birthday. There was too much chocolate in this cake and it came out way too brown. I tried to locate your page on the engineering website. Now I know where the phrase “beet red” comes from, just be sure to wear appropriately colored clothing! In the bowl … Wash beets and wrap in aluminum foil. kosher salt 2 ¼ c. cake flour, sifted 5 tbsp. I’m curious if you roasted the beets ahead of time? It will be really interesting if you had your readers make cakes using the recipe substituting their ingredients to make it a healther version than it already is. Amy, from CakeBakery, had a recipe that was a great starting point. Here is the original recipe, on the Waldorf Astoria Red Velvet Cake: 1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 ounces red food coloring 2 tablespoons cocoa ( heaping) 1 cup buttermilk 2 1/4 cups cake flour 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon vinegar Cream shortening, sugar and eggs. balsamic vinegar. 2 sticks unsalted butter Amazing!! The Hershey cocoa keep the color deep red. 2 eggs. I’d love to make for my kiddos and then tell them AFTER they ate it what was in it! Thanks!! This is way better than a whole bottle of food coloring :). So far, this recipe seems to be the best, but I have a friend that grows her own beets and cans them, so I was wondering if I would get the same result using those. Preheat the oven to 180C/160C fan/Gas 4. My oven tends to cook slow, but they were done in about 18 minutes. This is a great recipe. Jenny posted that she had tried the cake at a catered event; did Spotted Salamander use Splenda for the icing on that cake? Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Add the vanilla and powdered sugar and mix until everything is just combined. Daring Bakers: Beet Red Velvet Cake. I made this over the weekend and it came out looking and tasting like a chocolate cake instead of red velvet. Add oil and buttermilk; process until smooth. I wanted to ask you — you mentioned adding lemon juice, but yet your recipe did not include lemon juice. I got enough frosting for all 12 cupcakes with a star tip in my pastry bag (big mound of frosting), injected some directly into the cupcakes, and still had a bit left over (which we ate out of the bowl with a spoon). I hate the idea of using red food coloring in anything. ¼ teaspoon salt I never had Red Velvet on my cake list because I HATE using dyes, but it is so popular and most people don’t care that it has dyes in it. I tried one last year and didn’t like the results. I made this tonight and cut the cocoa down by almost half and it was still very brown, with hardly any red tint left. The chef liked it so much that he added it to the restaurant menu. Dessert. COULD YOU NOT USE THE PLAIN CANNED BEETS? ¾ c. flour Beets are naturally red from betalains, compounds whose color is very sensitive to temperature, pH and moisture. This post in particular highlighted the effect of pH on the color of the final cake and the chemical engineering nerd in me couldn’t resist an experiment of my own. Next time I would like to decrease the oil and increase the yogurt. NYT Cooking is a subscription service of The New York Times. or the beets for that matter. Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Place the milk and lemon juice into a small jug and set aside. I would love to try it! Set aside. ½ c. oil Line two 15cm, round, loose-bottomed cake tins with baking parchment. I did not use Splenda for the frosting, and modified this frosting too since it looked very sweet. That’s using splenda as a sweetener and I didn’t calculate the cream cheese frosting. Finally you have the next version of the red velvet that states this recipe is just a spin off from Devil's food cake. (Actually, I would use at least 1.5 cups, but one might do it.) I have been trying to experiment with different natural alternatives. The original Red Velvet Cake only had a slight red color to it which came from pureed beets. Incredible!!! I use the recipe from Southern Living. 1 tsp. Ever since elementary school, I have been turned off. Red Velvet Cake: A Classic, Not A Gimmick. La pink velvet cake As it is also known in Spanish-speaking countries, it is a chocolate cake with an intense red color that characterizes it. It tasted great! Even the most […]. I don’t cook the beets before I use them in recipes, I just put them in food processor. ⅔ c. sugar (or Splenda) Turn off the mixer and fold in the whipped cream by hand with a spatula. This recipe made 12 cupcakes. None of us could eat it. Daring bakers beet red velvet cake gluten red velvet cake the bojon beet red velvet cake red velvet cake has roots in real red velvet cake with no food. Measurements for dry ingredients are given by weight for greater accuracy. I’ve been looking for a good recipe for this. The equivalent measurements by volume are approximate. will try it out this weekend! Did you decide to leave it out of the recipe for some reason? The lime made it more acidic so it keep the color truly red. I used sugar (not splenda). Remove the second cake from its pan and remove parchment. First time I used this recipe exactly. 40 here) « Treasures at Home, http://brynncody.blogspot.com/2012/06/spoiler-you-dont-love-red-velvet-cake.html, Anyone perfect red velvet desserts WITHOUT Red #40? Also, maybe using cornstarch instead of soda? hmmm…lol). 1. ¼ c. milk Butter or spray two 8-inch round cake pans, line them with parchment, and grease again. In the bowl of a stand mixer, beat butter until soft. Red Velvet Beet Cake. how do you think this would turn out in cupcake form? American Cakes: Red Velvet Cake A traditional recipe and history for Red Velvet Cake with Cream Cheese or Whipped Roux Frosting from food historian Gil Marks. I wanted to know if you can just double the recipe or should you make each layer seperately and can you use canned beets and like others did the lemon juice make the difference in the tast and final question would that be 1/4 c lemon juice per layer or if you double the recipe 1/2 c. I really want to try this..can’t wait!! I had two initial observations. Stir in the vanilla. . has only 3 T of cocoa powder and a total of 1/2 cup crisco (no oil). Place flat side down on top of first layer. Can you send me a copy of your report that you had on the engineering site? (Made 22 very small standard sized cupcakes). Did you compare the flavor of the two layers? 2. Great job! It does seem to keep the red color, to me anyways/. vanilla extract (or vanilla bean paste!). I used Splenda instead of sugar and the cupcakes were PERFECT, not oily at all. I used 2 tbsp of redwine vinegar and added it while roasting the beets along with water. . I really think there is too much cocoa in this recipe. In a food processor, chop beets to pieces about the size of finely diced onions. Scrape down the bowl after each addition of the wet ingredients. Thank you for sharing. Just made these into cupcakes, got a nice deep red color using the called for cocoa and 1/4c lemon juice. salt Add the dry ingredients to the wet mixture and stir until combined. Add the mascarpone and continue to mix on low speed until the cheeses are well combined. Carob: If you wish to substitute carob powder for the cocoa powder, I recommend using at least 1c of carob powder per layer (twice the cocoa powder called for above) and reducing the flour amount accordingly. It was incredibly moist, probably the most moist cake I’ve ever made. Thanks for the inspiration. All of the chocolate ones require cooking the beets first. the wet ingredients until uniform. Adapted from Pamela Moxley, Miller Union, Atlanta, About 10 minutes if your greens are already blanched, Tara Parker-Pope, "Eleven Madison Park: The Cookbook", About 30 minutes, plus time to cook the beets, 1 1/2 hours, plus 2 to 48 hours’ chilling, 1 hour 15 minutes (includes refrigeration time), 2 hours 45 minutes, plus overnight soaking of beans. You will find some recipes with beets, but that was not the original recipe either. : ), Thank you for sharing… I am going to make this for Easter….:). 1 tbsp. FOR THE CAKE: Preheat oven to 350°F. Beets enhance both the chocolate flavour and colour, yet there is no beet taste. eggs, at room temperature 2 ¾ c. sugar ½ tsp. Lite Cool Whip for frosting – (mixed 2 tablespoons of beet puree with 16 oz. No Red #40 here! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Yet, the red food coloring (and in some cases, the red color produced by beets https://bakecakery.com/2011/03/16/red-velvet-cake-with-beets/) allows bakers worldwide to get away with the lack of a universal red velvet flavor. baking powder I am a allergic to grapes and it is made with wine. Then, with the […], […] its unique flavor. We are going to try the recipe for Thanksgiving. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and d… Article by Tiffany Waters. I can’t wait to give this a try. Overall, I loved it and again thank you for being selfless in your VELVET experience!! 2 eggs Thanks Trisha. Made this recipe today, in mini cupcake size. Bake for 15-20 minutes or until a toothpick in the center of the center comes out clean. I have honestly never served my family beets. Mmm…The BakeCaker did it again. A few comments & questions: First, my batter was bright red, but turned brown as it baked. 8-inch 4-layer cake. (mine took closer to 25 min in a 9″ round). I used your recipe as a basis for my own RVC experiements. As far as it turning brown, I’m wondering if you added the lemon juice and whether you used canned or fresh beets. of Lite Cool Whip) – Perfect pink color for Valentines!!! 1/3 cup vegetable oil The lady who submitted the recipe says - Red Velvet Cake - The Original Red Velvet Cake Pinterest Images ½ tsp. I had to play with the recipe a little to make it work that way, but I have posted it on my blog with a link to your original recipe and credit http://oaksgrow.blogspot.co.uk/2015/02/red-velvet-cake-with-natural-colouring.html Thanks again for sharing! I would love to hear how you modify it and the results! It’s moist and chocolatey. Thanks for sharing! It needs less than half this amount of cocoa. Original Red Velvet Cake Recipe With Beet Juice. finely ground 70% chocolate Chocolate Caramel Ganache. I also thought the cake was a bit oily. A note for those using Splenda though – when it is batter, it will taste “diet-y”. Make a paste of food coloring and cocoa. Butter two 9-inch cake pans. […] spent the next few days reading other blogs and websites. I used the lemon juice. I also added lemon juice and it did not seem to help. They practically ooze red color and the beets blended with milk and oil was a vibrant red color so I don’t think the beets were the issue. Awesome! Can the raw beets be processed in a food processor (like carrots when making carrot cake?). (This may be done up to a day ahead.). Notes – It’s on the denser side but very moist. It DID taste a bit like beets, and I’m not sure I pureed them enough either. thanks joan. I didn’t know you were that close of friend to Jenny from SouthernSavers. 1 tsp. The cocoa powder does definitely cover up the red some and it’s a pretty chocolate-y version of red velvet so you could reduce it if you want. One questions–did you just add 1/4 cup lemon juice, or did it substitute for some of the other liquid? I have never heard of this! could not get to print out receipe is this me or you With the 1/4 c. of chocolate and having cooked the beets, it just tasted like cake to me! This is fantastic! Thank you so much for the recipe. Slowly add sugar and beat until creamy. But I tasted the beetroot. Follow the directions and you will end up with a moist, lightly chocolate, and deeply red cake. Ingredients: ¾ c. flour. 1 cup sugars (#1) Fresh beets turn everything fuschia and (#2) they smell remarkably like dirt. I made a standard cream cheese frosting with confectioners sugar, but Spotted Salamander suggested using Splenda. As far as the oil goes, I’d also be interested in finding ways to reduce this. Remove pans from oven and cool completely on a wire rack. Amy, Thank you for sharing the recipe AND your research notes! Tried the recipe this weekend. 1 ¼ cups all purpose flour (No Red No. It may not be like the usual red velvet cake where you can hardly taste the cocoa, but this one is just amazing. (too tangy or watery?) medium red beets butter or nonstick cooking spray, for the pan 5 lg. I understand the original red velvet cake recipes used beets. Peel beets and cut into pieces so they can fit comfortably in a food processor. Jenny has been on a quest to get healthier and as her workout partner, I figured I had to oblige her request for a lighter version of this quintessential southern cake (after all she could only save up so many Weight Watchers points!). I found that the oil could’ve been less. By: Dandelion Chocolate. Instead of a cake, I decided to make cupcakes instead–that way I could taste one the day […]. Peel beets, and coarsely chop. Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). For me, the more chocolate the better though . Thought I would try yours : ) The finished product was just beautiful with the perfectly done lettering and the pecans. It’s spreadable, but also stiff enough to pipe a border with a pastry bag. Cake. Maybe you could try your lemon juice modification with non-dutch cocoa to get a brighter red. Place flat side down on a serving platter. I will definitely try this since one of my daughters is very allergic to food dyes, especially red. Did you have to adjust any of the other ingredients since you added extra liquid? . I think it has too much cocoa powder and oil. Copy and paste to print. . Second time I made I used 1/4 cup of oil and 1/4 cup each of milk and yogurt to reduce the amount of oil and it worked perfectly for moist and soft cupcakes. ¾ cup beet puree (Roasted beets) I guess if you like beetroot you would love the cake. Thanks! Thank you for th post , i am making a birthday cake for my child and i have messed up 2 cakes already this time i thought id follow a pro. Arclite theme by digitalnature | powered by WordPress, Hi my name is Amy and welcome to my blog, The Bake Cakery. I was curious about baking with beets, using some of it’s natural sweetness to enhance baked good.. how did this turn out? I also recommend replacing the milk and oil with yoghurt, and still adding the lemon juice; carob does not have the sharp edge of chocolate, and you really want to keep that edge in the cake. If you want a richer red color, without the use of food coloring, you can make a liquid dye to use in place of the water in this recipe. Ingredients. I have searched & found many beet cake recipes. Real Red Velvet Cake With No Food Coloring Or Beet Juice Have. If anyone has suggestions for the right proportions, I would appreciate it! This recipe was vert good I used cream chees frosting as a crumb frosting – then covered with fondant, […] finally settled on a recipe from bakecakery.com. I made some minor changes to get the red color. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. I would also like to know if this can be accomplished with canned beets. I’m going to enjoy trying this recipe. Both comments and pings are currently closed. As I always do when trying a new recipe, I did some pre-baking research and found lots of details and variations of beet red velvet cake. The cocoa is one ingredient that definitely can be adjusted according to taste. It was just awful. Sift together flour, cocoa, baking powder, salt and baking soda. Beautiful!! Great Job ! I believe this was how the original versions of red velvet cake were made. Thank you so much! I was worried that they were going to bake up and taste horrible because the batter tasted very artificially sweetened. Blend Red velvet is one of my top favorites; I cannot wait to try this out. Add to creamed mixture. Very interesting read….I would have NEVER thought of beets in a cake, but it sounds like it turned out to be delicious! I have tried beets in cake previously and I could definitely taste the beets, which is fine for me (love beets) but not fine for some of our customers, so I am on the quest for a non-beet tasting version! Just add it into the batter with the other liquids. It was such a good cake! The original is made in layers interspersed with a rich cream, and it is just this recipe that we will make next. Please someone who has tried this inform. I tried it out without the eggs so no saturated fat as well as becoming suitable for vegans! A couple questions: 1. Thank you so much for sharing this recipe! Step 2. Hey! Looks like per sparkpeople.com – one cake layer divided into 8 pcs would be 211 calories per pc. Is that really a necessary step? My 4 year old son kept asking for chocolate cake…and well, how could I resist?! Line the bottoms of the pans with parchment and then butter again. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. The origin of the red velvet term is disputed, however such a cake was once available in the bakery of the now defunct Eaton’s department store in Toronto. Beat in eggs one at a time, scraping down the sides of the bowl after each addition. :-)). From her post, I could see that it could be done. https://www.goodhousekeeping.com/.../a556053/natural-red-velvet-cake No worries, that must mean they are filled with antioxidants and vitamins and stuff, right? Thank you!! I use to live in Columbia and love to see the hometown girls on blogs! salt. The original recipe from Spotted Salamander really only made enough for one 9″ round cake pan, so I made two layers exactly the same way, but added lemon juice (1/4 c.) to one to see if it resulted in a brighter red cake.