Red Velvet Beet Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 219.9
- Total Fat: 6.7 g
- Cholesterol: 26.3 mg
- Sodium: 189.6 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
View full nutritional breakdown of Red Velvet Beet Cake calories by ingredient
Introduction
This is definitely one of the craziest recipes I have ever tried. Somehow, I got it into my head to make a cake with fresh beets in it. I researched a few recipes, I found one here on Spark Recipes but the quantities seemed wrong, so this is my version. I wanted to make a red velvet cake and the color of the batter after you mix in the beets is indescribably gorgeous. Unfortunately, upon baking the cake, the color fades to a golden color and loses most of it's red. (I add a picture of the bright red batter so you can see how it looks before it bakes). I used a bunch of red food coloring because I really wanted the look of a red velvet cake. Food coloring is optional, of course.My husband says it is the best cake he has ever tasted. It is rich and moist and dense and you can't taste the beets at all, although they give the cake a distinctive taste. I didn't tell him until after he ate half of it that it had beets in it. He doesn't like beets, but he begs me to make this cake. This is definitely one of the craziest recipes I have ever tried. Somehow, I got it into my head to make a cake with fresh beets in it. I researched a few recipes, I found one here on Spark Recipes but the quantities seemed wrong, so this is my version. I wanted to make a red velvet cake and the color of the batter after you mix in the beets is indescribably gorgeous. Unfortunately, upon baking the cake, the color fades to a golden color and loses most of it's red. (I add a picture of the bright red batter so you can see how it looks before it bakes). I used a bunch of red food coloring because I really wanted the look of a red velvet cake. Food coloring is optional, of course.
My husband says it is the best cake he has ever tasted. It is rich and moist and dense and you can't taste the beets at all, although they give the cake a distinctive taste. I didn't tell him until after he ate half of it that it had beets in it. He doesn't like beets, but he begs me to make this cake.
Number of Servings: 24
Ingredients
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CAKE
2 Beets, boiled
1 1/2 cup white Flour
1/2 cup whole wheat Flour
1 tsp. Salt
1 tsp. Baking Soda
1 cup Sugar
1/2 cup Brown Sugar
2 eggs
3/4 cup Applesauce, unsweetened
1 tbsp. Vanilla Extract
10 oz Semi Sweet Chocolate Chips
ICING
6 oz Cream Cheese softened
1 tbsp. Heavy Whipping Cream
2 cups Powdered Sugar
1/2 tsp. Vanilla Extract
Directions
Preheat oven to 350 degrees F.
Prepare fresh beets by washing them and cutting stalks about 2 inches long. Boil them for about 45-60 minutes until fork is easily inserted. Rinse in cool water and peel outer layer. Cut tips and stalks off. Puree the beets in the blender and set aside.
Sift flours with salt and baking soda and set aside.
In a large bowl, beat eggs, sugars, vanilla and applesauce. Slowly add wet ingredients to flour mixture, mixing well. Add beets and mix well. Add chocolate chips (reserve a few to sprinkle on top of cake). You can add red food coloring now if you want to try to preserve some of the red color through baking.
Pour into lightly greased pans (I use Pam baking spray and two 8 inch rounds). Top with remaining chocolate chips and bake at 350 degrees for 25-35 minutes. Use a toothpick or knife to check for doneness. Let cool before icing.
To make the icing, simply blend softened cream cheese with icing sugar and vanilla, mixing well with an electric mixer. You may want to add a little cream or more powdered sugar to make a nice creamy consistency.
You can layer the cakes together when you ice the cake, but I make two single layer cakes and usually give one away. It's fun to surprise someone and tell them they are eating a beet cake!
Serves 24
This is a special cake and is not meant to be a low calorie dessert. Everything in moderation!
Number of Servings: 24
Recipe submitted by SparkPeople user CAMILLE-LEON.
Prepare fresh beets by washing them and cutting stalks about 2 inches long. Boil them for about 45-60 minutes until fork is easily inserted. Rinse in cool water and peel outer layer. Cut tips and stalks off. Puree the beets in the blender and set aside.
Sift flours with salt and baking soda and set aside.
In a large bowl, beat eggs, sugars, vanilla and applesauce. Slowly add wet ingredients to flour mixture, mixing well. Add beets and mix well. Add chocolate chips (reserve a few to sprinkle on top of cake). You can add red food coloring now if you want to try to preserve some of the red color through baking.
Pour into lightly greased pans (I use Pam baking spray and two 8 inch rounds). Top with remaining chocolate chips and bake at 350 degrees for 25-35 minutes. Use a toothpick or knife to check for doneness. Let cool before icing.
To make the icing, simply blend softened cream cheese with icing sugar and vanilla, mixing well with an electric mixer. You may want to add a little cream or more powdered sugar to make a nice creamy consistency.
You can layer the cakes together when you ice the cake, but I make two single layer cakes and usually give one away. It's fun to surprise someone and tell them they are eating a beet cake!
Serves 24
This is a special cake and is not meant to be a low calorie dessert. Everything in moderation!
Number of Servings: 24
Recipe submitted by SparkPeople user CAMILLE-LEON.
Member Ratings For This Recipe
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