recipe of homemade Traditional red velvet cake with beetroot

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Traditional red velvet cake with beetroot. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Traditional red velvet cake with beetroot is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Traditional red velvet cake with beetroot is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 medium (500g) beetroots
  • 110g dark cooking chocolate
  • 2 1/4 cup plain flour
  • 1/3 cup NESTL� BAKERS’ CHOICE Cocoa
  • 2 teaspoon bicarbonate of soda
  • 170g unsalted butter, softened
  • 1 1/4 cups light brown sugar, firmly packed
  • 1 cup caster sugar
  • 3 large eggs
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla essence
  • 2/3 cup buttermilk
  • 2 teaspoon apple cider vinegar

Method

  • Step 1
    Peel and chop beetroots. Place in a saucepan with water and boil until tender. Drain and reserve liquid. Puree softened beetroots in a food processor or blender and set aside
  • Step 2
    Pre heat oven to 180C. Grease and flour two 22cm cake pans.
  • Step 3
    Melt chocolate in double boiler and set aside.
  • Step 4
    Sift together flour, cocoa, bi-carb soda and salt.
  • Step 5
    In a bowl, beat butter, sugars, eggs and vanilla until light and fluffy, (about 5 minutes) then beat in melted chocolate.
  • Step 6
    In four steps, alternately beat in flour mixture and buttermilk mixed with vinegar, beginning and ending with flour. Beat until incorporated then add one cup of the beetroot puree.
  • Step 7
    Divide the batter between the pans. Bake for 30 to 35 minutes, or until skewer inserted in centre comes out clean and top of cake springs back when lightly pressed.
  • Step 8
    Cool cakes in pans on wire racks for 10 minutes and invert onto racks to cool completely. Carefully slice each layer in half when cool and spread frosting between layers
  • Step 9
    To make frosting: Beat cream cheese with softened butter and vanilla until combined. Gradually add 2 cups of icing sugar adding more icing sugar until you reach a good consistency for spreading. Add a little leftover beetroot puree and blend for even colour.

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