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
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