“BEETS are sometimes used to give RED VELVET cake its crimson color.”

NATIONAL GEOGRAPHIC 5,000 AWESOME FACTS, FACT # 20 ON DECADENT DESSERTS

Red Velvet cake came into existence in the Victorian Era. In the 1800’s many cakes were calling for cocoa in luxury cakes. https://sunflourbakingcompany.com/blogs/news/the-history-behind-traditional-red-velvet-cake-and-cupcake

Cocoa helps to break down the course flour making the flour softer and the cake more velvety. They’d be called “velvet cakes” and offered at expensive parties.

The Adam Extract Company and the Waldorf Astoria both are claiming credit for bringing the cake to the United States.

During World War II, things such as butter and sugar were not included in food rations, so a lot of bakers would used beet juice.

Beets will make the cake very moist and works as a filler to help keep them moist.

Recipe and Ingredients FROM (https://butternutbakeryblog.com/natural-red-velvet-cake/)

Red Velvet Cake

• 2 1/4 cups (290g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 3 tbsp unsweetened cocoa powder (do not use dutch process cocoa)
• 1 tbsp dry milk powder (optional)
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (110g) unsalted butter, room temp
• 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 puree (3 beets) + 1 tbsp lemon juice

Red food dye is used for the color of the cake, but red dye is somewhat problematic so some people looked for other ways to make the cake the reddish crimson color. Beets will add the color along with it being a healthier alternative.

The bright color comes from acidic batter which allows raw beets to retain their color. Canned beets are not recommended.

Beets have many health benefits from brain and bone health, heart and digestive health, athletic performance and liver health. Boosts the immune system and may lower glucose levels with diabetes. (https://www.healthline.com/nutrition/benefits-of-beets)

To make the Velvet beet cake, first trim the stems and cut the beets in half. Place them in a pan with enough water to cover the beets and add lemon juice. Boil for about 30 minutes, or until soft.

In a bowl mix together the milk and apple cider vinegar together.

When done, take beets out of the pan and cut away the skin with a fork, reserving the water that was used to cook the beets.

Transfer them to a food processor with a quarter cup of reserved water and blend until smooth, with no large clumps. Pour into a 1-cup measuring cup, and if it’s not full, add a couple more tablespoons of reserved water.

Preheat oven to 350 degrees and grease and line 2 8″ cake pans. Mix the flour, cornstarch, cocoa powder and milk powder, baking powder and salt in a medium mixing bowl.

In a separate bowl using a hand mixer or a stand mixer, mix the butter and 1 cup of sugar until it is light and fluffy. After, add the oil and the remaining 1 cup of sugar and mix until smooth.

Mix the eggs one at a time followed by the vanilla and beet puree. Next, alternate between wet and dry ingredients, mix in dry ingredients then the vinegar and milk mix.

Evenly divide the batter between the cake pans. Bake 35-40 minutes with 8″ cake pans, or 30-35 minutes for 9″ cake pans.

Allow the cakes to cool after done, which is done by putting a toothpick in the middle of the cake and it comes out clean.

Make your cream cheese frosting, or see https://butternutbakeryblog.com/natural-red-velvet-cake/ for a cream cheese frosting recipe.

After cakes are cooled then assemble, putting a layer of frosting in between and cover the rest of the cake with the other half of the frosting.

Put whatever toppings and enjoy……