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Natural red velvet cake Recipe

Ingredients for people


    For the batter
  • Plain flour : 180 g
  • Baking powder : 6 g
  • Cream of tartar : 3 g
  • Bicarbonate of soda : 3 g
  • Unsweetened cocoa powder : 12 g
  • Fresh beetroot juice : 220 ml
  • Rice wine vinegar : 5 ml
  • Lemon juice : 15 ml
  • Unsalted butter : 100 g
  • Caster sugar : 180 g
  • Whole egg(s) : 2 whole
  • Vanilla extract : 1 tea spoon
  • Buttermilk : 120 ml

  • For the icing
  • Cream cheese : 450 g
  • Unsalted butter : 115 g
  • Icing sugar : 400 g
  • Vanilla pod(s) : 2 whole

  • For the garnish(es)
  • Fresh raspberries : 100 g
  • Blueberry(-ies) : 100 g
  • Strawberries : 100 g
Method
  • 1for the icing

    Using a stand mixer with paddle attachment, beat the cream cheese and butter together on medium speed until smooth.
    Add the icing sugar. Mix for 2 minutes.
    Add the vanilla.
    Beat on high speed for 2 more minutes.

  • 2For the batter

    Preheat and oven to 175 *

    Juice the beetroot in a juicer.
    In a saucepan reduce the juice by half on height heat and set aside to cool down.

    To get the amount of juice that you need for the cake, you will need about 6 medium or large beet root.
    Cream the butter and sugar in a clean mixer.
    When incorporated together, add the eggs one at the time. Allow time between each egg for the mix to emulsify back together.

    In a separate bowl, mix the buttermilk, lemon juice and rice wine vinegar before adding it to the mixer with the butter.

    Mix for 2 minutes.

    Sift the dry ingredients into a bowl.

    Pour in the beetroot juice gradually and fold with a spatula or spoon.

    Scrape the batter into a piping bag and fill up 2/3 of your baking tray or cupcake moulds.

    Bake for approximately 15 min.

    Let the cake cool down after cooked and decorate with the icing and fresh fruit.

Chef's tip

«If you don't have a juicer to juice your beet root, cut it in small pieces and add to a food processor or grater and let it rest on a strainer until all the juice comes out. »

A traditional method of making Red Velvet Cake with no food colouring

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  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  20mins

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