Tyler Florence's Red Velvet Beet Cake

Recipe by Chef Au Vin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8-12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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.
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