Red Velvet Cake Recipe With Beetroot Buttermilk
Red velvet cake is a classic dessert that is both delicious and aesthetically pleasing. It is known for its unique red color, the result of adding cocoa powder, food coloring, and a hint of vinegar to the cake batter. The addition of beetroot buttermilk to this classic recipe adds an extra layer of flavor and moisture that elevates the cake to an entirely new level.
Beetroot is a vegetable that is often used in baking and cooking for its vibrant color and sweet flavor. Buttermilk is also a common ingredient in baking as it adds a tangy flavor and helps keep the cake moist. Combining these two ingredients creates a unique flavor and texture that will make your red velvet cake stand out.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons red food coloring
1 teaspoon white vinegar
1 cup beetroot buttermilk
1/2 cup chopped walnuts (optional)
Instructions:
Preheat oven to 350°F and lightly grease two 9-inch cake pans with butter or non-stick spray. In a medium bowl, combine flour, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, mix together oil and sugar. Beat in eggs one at a time until combined. Add in vanilla, food coloring, and vinegar. Slowly add in the dry ingredients and mix until just combined. Finally, stir in the beetroot buttermilk until everything is evenly mixed.
Divide the batter evenly between the two cake pans. Top with walnuts, if desired. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool completely before frosting.
Frosting:
To make the frosting, beat together 1/2 cup softened unsalted butter, 1/2 cup cream cheese, and 3 cups powdered sugar. Add in 2 tablespoons beetroot buttermilk and 1 teaspoon vanilla extract. Beat until smooth and creamy. Spread over the cooled cakes.
Nutrition:
For 1/12 of the cake (without frosting):
Calories: 329
Fat: 13.5g
Carbohydrates: 46.5g
Protein: 4.3g
Sodium: 203mg
Sugar: 25.1g
For 1/12 of the cake with frosting:
Calories: 416
Fat: 22.2g
Carbohydrates: 53.2g
Protein: 4.4g
Sodium: 264mg
Sugar: 36.0g
Conclusion:
This delicious red velvet cake with beetroot buttermilk is sure to be a hit with your family and friends. The red velvet color is beautiful, and the combination of the cocoa powder, food coloring, and vinegar give the cake a unique flavor. The addition of the beetroot buttermilk keeps the cake moist and adds a subtle sweetness. Enjoy your homemade red velvet cake with a dollop of whip cream or a scoop of ice cream.
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