This brilliantly colored magenta cake is sure to brighten your grey winter day! Cakes made with beets or beet juice has been rumored to be the origin of the Red Velvet cake. Made with pureed beets, this cake recipe is inspired by Diane Morgan’s recipe in her book Roots. Sprinkle with snow… er…powdered sugar, or frost with Buttercream.
Our CSA members are big fans of chocolate beet cake; maybe this will be a new favorite!
“Red Velvet” Beet Cake
1 1/2 cups peeled, roasted, local pureed beets (about 2-3 beets)
1 cup sugar
3 large local eggs
3/4 tsp vanilla extract
2/3 cup butter or neutral oil
2 cups sifted flour
1 tsp baking powder
1/4 tsp sea salt
1/8 tsp cinnamon
Preheat oven to 350 degrees. Sift dry ingredients and set aside. In large bowl stir wet ingredients. Add dry to wet, careful not to overstir. Spoon batter into buttered cake pan or muffin tins. Bake into toothpick comes out clean about 25-30 minutes. Let cool for 10 minutes. Sprinkle with white snow… er… powdered sugar. Or let cool one hour and frost with Buttercream.
1 1/4 cups unsalted butter at room temp
2 cups confectioners sugar
1 tbsp heavy cream or milk of choice
1/4 tsp vanilla extract
1/2 tsp orange oil or extract
2 tbsp orange juice
Cream the butter until creamy and smooth. Add confectioners sugar. cream, orange oil and vanilla and beat on low for about 2 minutes. Add orange juice until fluffy.