I really love red velvet cake, but as I’ve gotten older, I’ve really started to taste (and be bothered by) the artificial flavorings! The more red the cake is, the more processed it tastes, which is just really disappointing when you’re looking for a flavorful, sweet dessert with no unfortunate after taste.
I love this recipe because it takes away the after taste flavor you typically get with box mixes or store bought red velvet cake. Yet, it still tastes really sweet and is a perfectly bright red color you’ve come to love and remember about red velvet cake. The red is a vibrant color that will impress kiddos and adults alike, making it fun to see and fun to eat. And there’s nothing artificial about this one!
Recipe and photo courtesy of the Little House Living.
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Quick Tip: If you like to make this now and again, make the beet puree in advance and freeze so you can just whip it together really simply.
You forgot to specify what brand of beet puree to use.