Beetroot red velvet cake. #RedVelvet #EasyRedVelvetCake #RedVelvetCakeBeetroot Subscribe to my YouTube Channel. Y O U T U B E CHANNEL. Beetroot flesh and juice add moisture and enhance the colour of this cake, creating a wonderfully vibrant red hue.
Traditionally, the cake was iced with a very light and fluffy French-style butter roux icing.
Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.
After reading about the history of the popular red velvet cake, I wanted to try the version with beets.
You can have Beetroot red velvet cake using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Beetroot red velvet cake
- Prepare of maida.
- You need of beetroot puree.
- You need of butter.
- It's of curd.
- Prepare of sugar.
- It's of condensed milk.
- You need of baking soda.
- It's of baking powder.
- It's of Salt.
- It's of Vanilla essence.
It has a beautiful color and tastes divine with or without frosting. 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!
Beetroot red velvet cake instructions
- Mix all the dry ingredients first in a bowl.
- Make apuree of beet root. Now mix all wet ingredients in another bowl. Slowly sift all dry ingredients in wet.
- Bake @ 180 degrees for 30-35 mins.
- Make a buttercream frosting with 1 cup sugar & 1/3cup butter & beat.
You can also prepare this recipe as cupcakes, if you prefer. Top tip for making Natural beetroot red velvet cake. Use red paste colouring rather than liquid dye - recommended are Sugarflair Colours Christmas Red, Poppy Red, Red Extra and Ruby, but avoid Claret and other darker colours. Natural red velvet cupcakes with beet goodness, here I come. These look great, I'm on the lookout for a red velvet cake recipe that uses beetroot instead of food colouring.