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Photo of Red velvet cake by Sonal Lakhani at BetterButter

Red velvet cake

Sonal Lakhani
60 minutes
Prep Time
60 minutes
Cook Time
2 People
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Recipe Tags

  • Healthy

Ingredients Serving: 2

  1. 1 cup beet puree from fresh red beets not kooked
  2. 3/4 cup Buttermilk
  3. 1 tablespoon white wine vinegar
  4. 2 tablespoon lemon juice
  5. 1 tablespoon vanilla extract
  6. 21/2 cup cake flour
  7. 3 tablespoon cocoa powder not dutch process
  8. 2 tablespoon baking powder
  9. 1 tablespoon cream of tartar
  10. 1 tablespoon salt
  11. 1/2 cup neutral flauored oil
  12. 1/2 cup unsatted butter softened
  13. 2 cups granulated sugar
  14. 3 Large eggs
  15. 8 ounces cream cheese
  16. 8 ounces unsalted butter
  17. 2 tablespoon creme fraiche
  18. 1 pound confectioners sugar
  19. 1/2 tablespoon Lemon juice
  20. 1 tablespoon vanilla extract
  21. 1 pinch salt


  1. 1.preheat oven to 35 degree f and position a rack in the center of the oven butter two 8-inch cake pans and line them with parchment paper butter the paper too then dust the pans with flour
  2. Add the beet puree,buttermilk, ,vinegar, lemon juice, and vanilla extract to a food processor fitned with the steel blade and process until very smooth
  3. Sift the cake flour ,cocoa powder baking powder, cream of tartar and salt together in a bowl
  4. In a large bowl, beat the sugar oil , and butter together until cream add the eggs one at a time mixing for 30 seconds after each additional
  5. Alternating, add the flour mixture and beet mixture, beginning and ending with the flour mixture divided between the prepared pans and bake until a bake tester inserted into the center of the cake comes out clean 20 to 30 minutes
  6. 6.cool the cake on rack for 20 minutes, then invert onto the rack to cool completely for the creem cheese frosting

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