Red Velvet Beetroot Cake

February 11, 2015

A beautifully moist cake perfect for Valentine’s day! Made with our My Kitchen Cook & Bake 20cm Loose-Based Deep Cake Tin

Ingredients

For the cake

  • 2 tsp lemon juice
  • 140g beetroot, peeled, boiled and grated
  • 320g plain flour
  • 1 tsp salt
  • 2 tsp bicarbonate of soda
  • 400g caster sugar
  • 50g unsweetened cocoa powder
  • 300g unsalted butter, melted
  • 4 eggs, beaten
  • 2 tbsp honey
  • 125ml milk
  • 2 tsp vanilla extract
  • 2 tsp red food colouring

For the frosting

  • 100ml double cream
  • 450g cream cheese
  • 1 tsp vanilla extract
  • 200g icing sugar
  • Handful of freeze-dried strawberries, optional

What You Do

  1. Preheat the oven to 180°C/350°F. Line a 20cm cake tin with baking parchment.
  2. Sprinkle the lemon juice over the beetroot and set aside. Place the remaining cake ingredients in a large bowl and stir to combine. Stir in the beetroot and mix for 2 minutes until well combined.
  3. Transfer the mixture into the prepared tin and bake for 60-70 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes then transfer to a wire rack and leave to cool completely.
  4. To make the frosting, place the ingredients into a bowl and beat until fluffy. Cut the cake in half widthways and spread a thin layer of the frosting on the bottom half.
  5. Place the top half of the cake back on and spread the remaining frosting all over the outside of the cake. Sprinkle on the strawberries, if using.
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