Red Velvet Cake With Beets Recipes

RED VELVET CAKE WITH BEETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Sift flour and baking powder together in a large bowl.
• Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BEET RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
• Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
• In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
• Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
• In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
• 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. Scrape down the bowl after each addition of the wet ingredients.
• Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
• To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

RED VELVET BEET CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan with nonstick cooking spray.
• Place chocolate in a microwave-safe bowl. Transfer to microwave, and melt chocolate, stirring every 30 seconds, until melted, about 3 minutes. Set aside to cool.
• Whisk to combine flour, baking soda, and salt in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and oil. Beat until well combined, about 2 minutes. Add beets, cooled melted chocolate, and vanilla. Beat until combined. Decrease speed to low and gradually add dry ingredients, scraping down the sides of the bowl as necessary.
• Pour into prepared pan and smooth top. Transfer to oven and bake until a toothpick inserted into the center comes out clean, about 25-28 minutes. Cool completely on a rack.
• Meanwhile, combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and well combined. At low speed, gradually add confectioners' sugar, beating until entirely smooth and well-incorporated. Add vanilla and a pinch of salt. Beat to combine.
• With a spatula, top cake with frosting, swirling to create peaks and valleys. Cut into squares and serve.

RED VELVET BEET CAKE RECIPE

Steps:

• Make the Cake: Prepare the beets: Preheat the oven to 350°F (176.7°C). Wrap each beet in foil, and roast the beets for about 1 hour, until a knife pokes easily through the entire flesh. Allow the beets to cool in the foil, and then carefully peel each beet, discarding the skins. In a blender, puree the cooked beets on high speed with 3 tablespoons water until very smooth, a minute or two. Measure out 2 cups plus 2 tablespoons (480 grams/17 ounces) of the puree, and set it aside. (Reserve the remaining puree for another use.) 2. Butter or spray two 8-inch round cake pans, line them with parchment, and grease again. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and salt on high speed until the mixture becomes pale in color and falls back on itself in ribbons when the whisk is removed, 4 to 6 minutes. Fold in the beet puree until the batter is streaked with color but not completely incorporated. This will prevent the beaten eggs from deflating too much as you mix the batter.
• Sift together the cake flour and finely ground chocolate, then fold them into the batter until just combined. Divide the mixture evenly between the prepared cake pans. Bake the cakes for 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack, and refrigerate for 2 to 3 hours. Slice the cakes in half horizontally (using a serrated knife) to make 4 cake rounds.
• Make the Chocolate Caramel Ganache: Place the chocolate in a large bowl and set aside.
• Heat the sugar over medium-low heat in a dry heavy-duty saucepan. Watch it carefully-the sugar on the bottom will begin to melt. When you see the edges begin to brown, use a heatproof spatula to drag the sugar toward the center to prevent any burning, and continue to stir occasionally until the sugar is completely melted and has turned an amber color.
• Remove the pan from the heat and immediately start pouring the cream into the caramel in a small, steady stream while whisking constantly. The caramel will bubble violently and may even seize up slightly, and that's okay. Continue to whisk, and put the pan back on high heat. As you bring the caramel liquid to a boil, any seized sugar chunks that may remain should dissolve. Once the liquid reaches a rolling boil, immediately pour it over the chocolate. Let the hot cream sit undisturbed on top of the chocolate for 30 seconds. Then use a whisk to stir slowly at first and then more vigorously as the chocolate and cream combine and the mixture thickens. The ganache should appear shiny and thick, but still be liquid enough to pour. Allow the ganache to full cool and thicken before assembling the cake.
• Using a large offset spatula, spread a thin layer of ganache evenly on top of each cake layer, and layer one on top of another to create a 4-layer cake. Before cutting it, allow the cake to set in the refrigerator, uncovered, for about an hour. The cake will keep in an airtight container at room temperature for several days, or in the refrigerator for up to 1 week.