Red velvet beetroot cake

    1 hour 10 min

    Red velvet cake was originally coloured with beetroot, just like in this recipe. This chocolate cake is moist and totally delicious. The cream cheese frosting, really is the icing on the cake! You can also prepare this recipe as cupcakes, if you prefer.

    180 people made this

    Serves: 18 

    • 2 teaspoons lemon juice
    • 135g beetroot, boiled and grated
    • 310g plain flour
    • 1 teaspoon salt
    • 2 teaspoons bicarbonate of soda
    • 400g caster sugar
    • 50g unsweetened cocoa powder
    • 285g unsalted butter, melted
    • 4 eggs, beaten
    • 2 tablespoons honey
    • 125ml milk
    • 2 teaspoons vanilla extract
    • 3 tablespoons cream
    • 75g cream cheese
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 450g icing sugar

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Grease one 23x33cm or similar sized baking dish. Preheat oven to 180 C / Gas 4. Sprinkle lemon juice over beetroot, set aside.
    2. Combine flour, 1 teaspoon salt, bicarbonate of soda, caster sugar, cocoa, melted butter, eggs, honey, milk and 2 teaspoons vanilla in a large mixing bowl. Stir in beetroot. Beat 2 minutes at medium speed of mixer. Pour into prepared dish.
    3. Bake at 180 C / Gas 4 about 40 minutes. Cool and frost.
    4. To make frosting: combine cream and cream cheese, 1 teaspoon vanilla and pinch of salt. Add icing sugar, beat until fluffy. Spread on cake. Add nuts if desired.

    Cook's note

    You can also make this recipe into cupcakes. Adjust the baking time accordingly.

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