Tyler Florence's Red Velvet Beet Cake

Name: Tyler Florence's Red Velvet Beet Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 cake, 8-12 serving(s)
Ingredients: 2 tablespoons unsalted butter, to grease baking pans; 1 1/4 cups finely chopped red beets; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 pinch kosher salt; 2 tablespoons pomegranate molasses; 2 large eggs; 1/2 cup buttermilk; 3/4 cup dark brown sugar; 1/3 cup vegetable oil; 3 lbs cream cheese, room temperature; 1 1/2 cups unsalted butter, room temperature; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons lemon zest; 3 cups powdered sugar

Submitted by Chef Au Vin

"I saw Chef Tyler Florence make this on the View today and I think it's such a great idea to enjoy red velvet cake without all the red dye!"

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Ready In:: 1hr 5mins
Ingredients:: 19
Yields:: 1 cake
Serves:: 8-12

ingredients

FOR THE CAKE
2 tablespoons unsalted butter, to grease baking pans
1 ¹⁄₄ cups finely chopped red beets
1 ¹⁄₄ cups all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon ground allspice
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground nutmeg
1 pinch kosher salt
2 tablespoons pomegranate molasses
2 large eggs
¹⁄₂ cup buttermilk
³⁄₄ cup dark brown sugar
¹⁄₃ cup vegetable oil
FOR THE CREAM CHEESE FROSTING
3 lbs cream cheese, room temperature
1 ¹⁄₂ cups unsalted butter, room temperature
1 ¹⁄₂ teaspoons vanilla extract
1 ¹⁄₂ teaspoons lemon zest
3 cups powdered sugar

directions

FOR THE CAKE:
Preheat oven to 350°F.
Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
FOR THE CREAM CHEESE FROSTING:
Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy – about 7 minutes.