Check out what my friends at Little House Living had to say about this perfection of a cake:
“Red Velvet cake is probably my favorite cake! However, I stopped eating it a few years ago due to the artificial coloring, but now you’ve solved my dilemma. The cake looks so moist and delicious. I can’t wait to try it…pinned!”
Red velvet is one of my all-time favorites, too! And if there’s a chance to make an all-natural one – even better!
Ingredients
2 ½ cups Gold Medal cake flour
3 tablespoons Hershey’s cocoa powder
1 teaspoon Morton kosher salt
2 teaspoons Clabber Girl baking powder
1 cup unsalted Land O Lakes butter
1 tablespoon McCormick vanilla extract
2 ½ cups Domino sugar
4 Eggland’s Best eggs
1 cup Oak Farms milk
1 cup beet puree
½ cup + 2 tablespoons Simply Orange orange juice
3 tablespoons Heinz white wine vinegar
Instructions:
Preheat oven to 350 degrees. Spray two 9” cake pans with cooking spray.
Whisk together the flour, cocoa, salt and baking powder.
In a separate medium bowl, whisk together the milk, beet puree, orange juice and vinegar.
In the bowl of your stand mixer, cream together the butter, sugar, and vanilla. Add the eggs one at a time, beating well after each addition. Add 1/3 of the liquid ingredients, followed by 1/3 of the dry ingredients, alternating wet and dry and mixing well after each addition.
Pour batter into the cake pans and bake for 30 minutes, or until a toothpick comes out clean and the tops look firm. Let cool in the pans for 10 minutes, remove from pans and cool completely on a wire rack before frosting.
To frost this recipe for Red Velvet cake, I recommend spreading on a thin crumb coat, then placing the cake in the fridge for an hour to let it harden a bit. Remove cake from the fridge and continue frosting. This will prevent red crumbs from mixing with the white frosting.
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 cups sifted confectioner’s sugar
- 1-2 tablespoons milk
Whip the cream cheese and butter until soft, then slowly add in the sugar. Add milk if needed.
Quick Tip: Serve with a scoop of vanilla ice cream or Cool Whip for some added coolness!
Thank you to Little House Living for this awesome recipe.
You forgot to specify what brand of beet puree to use.