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All Natural Red Velvet Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 1 Cake
Author Syama

Ingredients

  • AP Flour - 240 gms 2C
  • Baking Powder - 12gms 2 1/2 Tsp
  • Natural cocoa - 1 Tbsp
  • Salt - 2 gm 1/2 Tsp
  • Butter - 110 gms 1 C
  • Sugar - 300 gms 1 1/2 C
  • Eggs - 3
  • Vanilla - 1 Tsp
  • ButterMilk - 1/2 C

For Beet Puree

  • Beets - 1 Medium
  • Buttermilk - 1/4 C

Instructions

  1. Peel and and chop the beets into 1/2 inch thick pieces . Take an oven proof dish and arrange the beets in a single layer . Cover tightly with aluminium foil and bake in a 350&degF (175&degF) oven for 30 minutes or till fork tender . Remove from the oven and cool to room temperature.
  2. In a blender pulse the beet till coarsely chopped . Remove measure 1/2 C chopped beets and return to the blender . Slowly add 1/4 C buttermilk to it as needed make a smooth puree. Set aside.
  3. Preheat oven to 350&degF (175&degF).
  4. Sift the dry ingredients - flour , baking powder, salt and cocoa - together, at least twice . set aside .
  5. Beat the butter until it is light and fluffy . Add the sugar and mix till creamy. To this add the eggs one by one beating it well to incorporate fully after each addition, Mix in the vanilla essence .
  6. Fold in the flour and buttermilk in parts starting and ending with the flour mix. Add the beet puree and gently fold in till incorporated fully .
  7. Divide batter into the 2 prepared cake pans . Transfer into the preheated oven and bake for 25 to 30 minutes or till done . When ready a tooth pick inserted in the middle of the cake will come out dry .
  8. Remove from the oven and place the pans on a cooling rack . Cool in pan .

Recipe Notes

The beet can be cooked a day or 2 in advance , but make the puree on the day of the bake.