Best Red Cake With Beet Juice Recipes

RED VELVET CAKE WITH BEETS

Red Velvet Cake with Beets image

After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.

Provided by sopenia

Categories Desserts Cakes Sheet Cake Recipes

Yield 10

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white sugar
1 cup buttermilk
1 cup pureed cooked beets
½ cup vegetable oil
2 eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

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.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g

BEET CAKE

Beet Cake image

I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 10

Ingredients

4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners' sugar

Steps:

In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!

Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.

Provided by MizzNezz

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts

Steps:

Heat oven to 350 °, grease and flour 13x9 baking pan.
Beat eggs, sugar and oil until light and fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add to egg mixture and mix well.
Add vanilla, beets and walnuts.
Beat for 1 minute on medium speed.
Pour into pan, bake for 45 minutes, or until a pick comes out clean.

RED CAKE WITH BEET JUICE

RED CAKE WITH BEET JUICE image

Urban legends surround the "red cake" recipe made with red food coloring. It was not sold by the Waldorf Astoria but it does date back to the early 1900's! Not being a fan of cooking flour to make icing or risking some unknown health issue over too much red food coloring I opted for this beet juice red cake recipe. I am posting...

Provided by Katrina Freed

Categories Cakes

Time 1h

Number Of Ingredients 16

Ingredients

CAKE
4 - 1/2 c cake flour, sifted
1 - 1/2 tsp salt
4 Tbsp cocoa
4 oz beet juice (drain from a 15 oz. can of beets - add water, if neccessary to make 4 oz.)
2 - 2/3 c sugar
4 large eggs
2 c buttermilk
1 - 1/2 Tbsp white vinegar
2 tsp baking soda
CREAM CHEESE FROSTING
2 pkg 8 oz each, cream cheese, softened
2 stick butter
2 Tbsp vanilla
4 c powdered sugar
milk to thin, if needed

Steps:

1. Preheat oven to 350 degrees. Grease and flour two 9" cake pans. Remember to use glass and metal utensils to avoid beet juice stains
2. Add salt and cocoa to sifted flour and sift again.
3. With mixer on medium, cream together vegetable shortening and sugar for at least five minutes.
4. Add eggs one at a time, beating at least one minute after each addition
5. Add beet juice and vanilla to buttermilk. Alternate adding these liquids and the flour, salt, cocoa mixture to the sugar and shortening. Use a spatula or put your mixer on LOW. Do not over beat
6. Pour vinegar into a small bowl and add baking soda. It will foam briefly. Fold gently into the cake batter. Do not beat. The batter will be somewhat thick. Add water if necessary to make the pour-able batter
7. Pour batter into prepared cake pans and bake at 350 degrees for 30 minutes. Allow layers to cool 10 minutes before removing form pans. Cool cake completely before frosting

RED VELVET BEET CAKE

Red Velvet Beet Cake image

Make and share this Red Velvet Beet Cake recipe from Food.com.

Provided by Food.com

Categories Cheesecake

Time 1h35m

Yield 24 squares

Number Of Ingredients 15

Ingredients

nonstick cooking spray
2 ounces unsweetened chocolate, roughly chopped
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1 1/2 cups pureed beets, from about 12 ounces cooked beets
2 teaspoons vanilla extract
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
5 cups confectioners' sugar
1 1/2 teaspoons vanilla
kosher salt

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.