You Can't BEET This Cake! - Red Velvet Beet Cake Recipe from Intern Caralee
 
 
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Ingredients
  • 3 Medium sized fresh beets
  • ⅔ Cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 Tbsp plain greek yogurt
  • 1 Cup sugar
  • ¼ Cup butter, softened
  • ¼ Cup vegetable oil
  • 2 large eggs, 1 egg white
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 Cups cake flour
  • 3 Tbsp unsweetened cocoa powder (not dutch processed)
Instructions
  1. Preheat oven to 350 degrees
  2. Microwave beets in shallow water for approximately 10 minutes.
  3. Peel the skin off of the beets.
  4. Blend the beets in a food processor until you reach a pureed consistency.
  5. Add buttermilk, vanilla, lemon juice and yogurt and blend.
  6. In a separate container beat oil, butter and sugar until fluffy.
  7. Add eggs and beat until incorporated.
  8. In a separate bowl combine flour, salt, baking powder and cocoa.
  9. Add beet mixture and dry mixture to butter and oil mixture a little at a time.
  10. Add cake mixture to 2 round cake pans or 18 lined cupcake tins, filling each ⅔ full.
  11. Bake round cake pans for 20-25 minutes or cupcakes 15-18 mins. Allow to cool.
Recipe by Cancer Dietitian at http://www.cancerdietitian.com/2017/08/cant-beet-cake-red-velvet-beet-cake-recipe-intern-caralee.html