Natural Red Velvet Cake (Beet Red)

Ingredients

• 2 1/4 cups (290g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 3 tbsp unsweetened cocoa powder (not Dutch process)
• 1 tbsp dry milk powder (optional)
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (110g) unsalted butter, room temperature
• 1/2 cup (100g) canola or vegetable oil
• 2 cups (400g) granulated sugar, divided
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/2 tbsp apple cider vinegar
• 1/2 cup (125g) whole milk
• 1 cup (240g) beet purée (from 3 beets) + 1 tbsp lemon juice
• 1 cup (220g) unsalted butter, room temperature (for frosting)
• 12 oz full-fat cream cheese, room temperature (for frosting)
• 5 cups (500g) powdered sugar (for frosting)
• 1/2 tsp vanilla extract (for frosting)

Tools

• Stand mixer or hand mixer with paddle attachment
• Food processor or blender
• Medium and large mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Two 8-inch or 9-inch round cake pans
• Parchment paper
• Cooling rack

Instructions

1. Make the beet purée -
2. cut off the beet stems and rinse the beets. Slice in half and place in a pot. Add water until it reaches a couple inches above the beets. Stir in the lemon juice.
3. Bring to a boil, then reduce to a simmer and cook 30–35 minutes, until fork-tender.
4. Remove the beets, reserving the cooking water. Gently scrape off the skins and transfer the beets to a food processor.
5. Add 1/4 cup of the reserved beet water and blend until smooth, applesauce-like in consistency. Check for lumps.
6. Measure out exactly 1 cup of purée. If short, blend in a tablespoon or two of the reserved water.
7. Make the cake -
8. Preheat the oven to 350°F. Grease and line two 8-inch (or 9-inch) cake pans. Wrap pans with damp cake strips if using.
9. Combine the milk and vinegar in a measuring glass and set aside.
10. In a medium bowl, whisk together flour, cornstarch, cocoa powder, milk powder (if using), baking powder, and salt.
11. In a large bowl or stand mixer, cream the butter with 1 cup of the sugar until light and fluffy.
12. Add the oil and remaining 1 cup sugar and mix until smooth.
13. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and beet purée.
14. Alternate adding half of the dry ingredients, then the milk mixture, then the remaining dry ingredients, mixing just until combined.
15. Divide the batter evenly between pans. Bake 35–40 minutes for 8-inch pans or 30–35 minutes for 9-inch pans, until a toothpick comes out with a few moist crumbs.
16. Cool cakes completely before assembling. Cakes may be wrapped and chilled overnight once fully cooled.
17. Make the frosting -
18. beat the butter until smooth. Add the cream cheese and mix until fully combined, scraping the bowl.
19. Add powdered sugar one cup at a time, then mix in the vanilla extract.
20. Refrigerate frosting while cakes cool if needed.
21. Optional -
22. level cake tops. For decorative crumbs, crumble trimmed cake onto a parchment-lined sheet and bake at 350°F for about 15 minutes until dry. Blitz briefly in a food processor.
23. Assemble -
24. spread an even layer of frosting between cake layers, then frost the outside. Decorate as desired and serve.