Just the right density, flavor and sweetness, topped with sweet cream cheese frosting. This red velvet cake boasts the power of beets. No artificial color or flavor.
Red Velvet Cake
You Will Cook Your Beets First
Remove the stems, leaving just the bulb. With a clean stiff brush, scrub any dirt from the outside of the bulb. Clean well and remove any damaged or bad parts for the exterior. If you feel you need to, you can peel the outside with a knife. If you do so, peel under running water so your hands don't turn red. Place your cleaned beets in a sauce pan and fill the pan with water until they are fully submerged. Boil until soft when punctured with a fork.
Prepare the Heavy Cream and Butter
Mix together the Heavy cream and lemon juice. Set it aside and let it rest. By adding the lemon to cold, or room temperature, heavy cream, a slow curdling process begins and you will see the cream thicken. Now would also be a good time to melt your butter and allow it too cool.
In A Mixing Bowl Sift All Dry Ingredients Together
Use a sifter so you don't have clumps in your batter. Combine the flour, salt, baking powder, baking soda, cream of tartar and cocoa powder in one bowl. Once sifted together, stir or mix by hand, or with a mixer, until all ingredients are fully combined.
Finish Preparing The Beets
Once the beets are ready, remove them from the water in the pan and puree them with a blender. Set them aside and let them cool while you prepare the beet reduction
To Prepare The Beet Reduction
Return the sauce pan of excess water to the stove. It should be dark red in color. Over medium heat, slowly reduce the liquid to a thick syrup until all but an ounce remains in the pot. Be careful once it begins to thicken, it will burn, so watch the temperature closely.
Finish The Batter
Now it is time to add the wet ingredients and sugar to the dry ingredients you have already combined into one bowl in step 3. Add the melted butter, heavy cream, vanilla, beets and beet reduction, and vinegar. Slowly add the sugar, then the egg. Don't over beat the eggs.
Prepare Your Pans
Cut a piece of parchment paper to fit the bottom of your pan and place it in the pan. Do not cover the sides. This is to allow the cake to release easily from the pan. brush the sides of the pan with oil. I also brushed the parchment. I used a 6 Inch spring form pans to create this three layer cake. You can also make cupcakes or double the recipe for a larger cake. Divide the batter evenly between the three pans.
Bake The Cake
Bake at 350 degrees and allow your oven to heat before placing the cake in the oven. The layers will take about 20-30 minutes to cook, depending on your oven. They will be done when a toothpick inserted into the center comes out clean.
Remove From The Pan
Once baked, remove from the oven and place the pan on a dry cloth. Once the pan is cool enough touch, remove the cake from the pan. Release the springs and cover the cake with a cloth. place your hand on top of the cloth to support the cake as you turn over the pan. Lay the cake back down on the counter on top of the cloth, top down. Remove the base of the pan and parchment paper, and let it cool fully.
Fost Your Cake And Eat It Too
If the layers need additional trimming to make the top flat, do so before layering. Spread the icing on the top of each layer before it is stacked on top of the other. Then pipe or spread icing around the outside of the cake to finish.
Serve up and Enjoy!
Cream Cheese Frosting
In a mixing bowl, combine the cream cheese, butter and powdered sugar, slowly mix until combined, then increase the mixing speed to whip the cream until airy.