Real Red Velvet Cake With Beetroot Juice

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Step 1

1- Preheat oven at 350F.

Step 2

2- Juice the beets in a juicer and pour it in a small saucepan. You can also use a food processor instead and puree it with 2 cups of water and sift it. Over medium heat reduce the beet juice to 3/4 of a cup. Let it cool and add vinegar and lemon.

Step 3

3- In a bowl add flour, salt, baking powder and cocoa powder. Reserve.

Step 4

4- In a mixer or using a whisk cream the butter with sugar until pale yellow. Add eggs (one at a time), vanilla and buttermilk. As soon as the buttermilk goes on stop whisking it. Add this mixture to the dry ingredients and stir well.

Step 5

5- Add the beet juice with the acids and stir it to combine.

Step 6

6- Butter and flour a 9" baking pan or three 5"

Step 7

a time), vanilla and buttermilk. As soon as the buttermilk goes on stop whisking it. Add this mixture to the dry ingredients and stir well.

Step 8

5- Add the beet juice with the acids and stir it to combine.

Step 9

6- Butter and flour a 9" baking pan or three 5" mini pans.

Step 10

7- Pour batter over it and bake it for approximately 35 minutes in the middle rack or until a toothpick comes out clean when inserted in the middle of the cake.

Step 11

8- To make the frosting add all the ingredients together and whisk it for 5 minutes until very fluffy and combined (in a mixer or by hand).

Step 12

9- Let the cake cool completely before frosting otherwise the cheeses will melt. Serve it with red fruits on top!

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