Apr 25, 2011

Beet Red Velvet Cake

I have been thinking of making red velvet cake for quite a while, using beets instead of food coloring. After finally buying the beets, I baked this cake tonight. The cake came out as expected but also not. The pre-baking google already shows the color of beet velvet cake will be some raddish like, rather than the bright red using food coloring. The cake batter has no egg or milk, but the texture is very moist. HOWEVER, I have no idea how come the cake came out become tangy. I followed the recipe using 1/4 cup of lemon juice and a lot sugur, and also hope the sweetness of the beets will cover the taste of lemon juice. But still, I can taste the lemon. Because the cake is too moist, I gave up halfing it and simply put the cream cheese frosting on the top. Right now I throw it into the fridge and hope the coldness can do some magic. The recipe I used is here.


  1. Aw, sorry it didn't quite live up to your expectations... If you try it again and it's still too moist, I would recommend baking it for another 5 - 10 minutes. That will likely also cut down on the tanginess because it will give it the opportunity to mellow a bit in the oven. Thanks for giving it a try though!

  2. I will try again and believe the extra minutes will do the work. Thank you!