Natural Red Velvet Cake Recipe 

This red velvet cake is made without any dyes at all, and it's moist and bright. Fresh beets give it its natural colour. They are mashed up and put into the batter to make the batter that beautiful red velvet color WITHOUT using dye. The best part is that you can't taste the beets at all! 

"

Ingredient

Scribbled Arrow

Red Velvet Cake – 2 1/4 cups (290g) all-purpose flour – 1/4 cup (30g) cornstarch – 3 tbsp unsweetened cocoa powder (do not use dutch process cocoa) – 1 tbsp dry milk powder (optional) – 1 1/2 tsp baking powder – 1/2 tsp kosher salt – 1/2 cup (110g) unsalted butter, room temp – 1/2 cup (100g) canola or vegetable oil – 2 cups (400g) granulated sugar, divided – 3 large egg – 2 tsp vanilla extract – 1 1/2 tbsp apple cider vinegar – 1/2 cup (125g) whole milk – 1 cup (240g) beet puree (3 beets) + 1 tbsp lemon juice Cream Cheese Frosting – 1 cup (220g) unsalted butter, room temp – 12 oz full fat cream cheese, room temp (use Philadelphia cream cheese for the best results) – 5 cups (500g) powdered sugar – 1/2 tsp vanilla extract

Ingredient

Wavy Line

Beet Puree   First, purée beets. Beets should be stemmed and rinsed. Cut beets in half and put in a pot. Fill the pot with water two inches above the beets. Mix in lemon juice. 

Wavy Line
Flour Bowl

Step 1

Instructions

Wavy Line

Heat to boiling, then simmer. Beets should be fork-tender after 30–35 minutes of simmering. Transfer warm beets to a cutting board or plate (save the boiling water). Put the beets in a food processor after forking off the skins. 

Wavy Line
Flour Bowl

Step 2

Blitz the beets with 1/4 cup of the remaining water until apple sauce-like. Check for big clumps in the puree with a spoon. Make sure the beet puree is 1 cup in a measuring glass. Add a few teaspoons of conserved water if you're short. 

Wavy Line
Flour Bowl

Step 3

Red Velvet Cake   Preheat oven to 350F and grease and line two 8- or 9-inch cake pans. Wrap pans in damp cake strips if available. Add milk and vinegar to a measuring glass. Set aside. 

Wavy Line
Flour Bowl

Step 4

Mix flour, cornstarch, cocoa powder, milk powder, baking powder, and salt in a medium basin. Set aside. Mix the butter and 1 cup of sugar in a separate dish with a hand or stand mixer with the paddle attachment until light and fluffy. 

Wavy Line
Flour Bowl

Step 5

Mix the oil and remaining 1 cup sugar until smooth. Add eggs one at a time, then vanilla and beet puree. Mix half the dry ingredients, then the milk and vinegar combination, then the rest. 

Wavy Line
Flour Bowl

Step 6

Divide batter evenly between cake pans. Bake 8" pans 35-40 minutes, 9" pans 30-35 minutes. Their readiness is indicated by a clean toothpick with a few moist crumbs. 

Wavy Line
Flour Bowl

Step 7

Cool the cakes thoroughly before assembling.You can refrigerate cakes overnight and frost the next day. After cooling at room temperature, wrap each cake in plastic wrap and refrigerate. 

Wavy Line
Flour Bowl

Step 8

Frosting: cream cheese  Cool the cakes and create icing. Mix butter in a large basin with a hand or stand mixer and paddle attachment until creamy. 

Wavy Line
Flour Bowl

Step 9

Fully incorporate cream cheese. Mix again after bowl scraping. Pour in one cup of powdered sugar, then vanilla. Cool the cakes and refrigerate the frosting. If needed, level cake tops before assembly. 

Wavy Line
Flour Bowl

Step 10

Optional. Preheat the oven to 350F and crumble the cake tops on a parchment-lined baking sheet. After baking until dry, turn into decorative crumbles in a food processor. Frozen raspberry pieces make natural decorations. 

Wavy Line
Flour Bowl

Step 11

Also see

Moist Olive Oil Cake Recipe

Scribbled Underline 2