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"A slice of moist red velvet cake with creamy frosting on a plate, next to a whole frosted cake on a white stand on a wooden table."

Natural Red Velvet Cake (No Food Dye, No Artificial Color)

A moist, deeply flavored red velvet cake colored naturally with fresh beet puree and the anthocyanin reaction in natural cocoa powder. No Red 40, no artificial dye. Topped with classic cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 33 minutes
Beet roasting 55 minutes
Total Time 1 hour 58 minutes
Servings: 14 Servings
Course: Dessert
Cuisine: American, Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Beet Puree
  • 2 medium fresh beets about 10 oz, trimmed and scrubbed
  • 1 tbsp fresh lemon juice protects betalain pigments
For the Cake Layers
  • 2 1/2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 3 tbsp natural cocoa powder NOT Dutch-process
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup beet puree from above
  • 3/4 cup buttermilk room temperature
  • 1 tbsp white vinegar
  • 1/4 cup vegetable oil
For the Cream Cheese Frosting
  • 16 oz cream cheese full-fat brick-style (Philadelphia), softened
  • 3/4 cup unsalted butter softened
  • 5 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 1 Blender or food processor for beet puree
  • 2 9-inch round cake pans
  • 1 KitchenAid stand mixer or hand mixer
  • 1 Digital kitchen scale for accurate measurement
  • 1 Fine-mesh sieve for straining puree
  • 1 Offset spatula for frosting
  • 1 Cake turntable for smooth sides
  • 1 pair Kitchen gloves for handling beets

Method
 

  1. Preheat oven to 400 F. Wrap beets in foil, roast 45-55 minutes. Cool, peel, blend with lemon juice. Strain. Measure 1 cup puree.
    "Roasted beets in foil and a bowl of vibrant, smooth beetroot puree, prepared on a light oak kitchen counter."
  2. Reduce oven to 350 F. Grease pans, line with parchment, grease parchment.
    "Two round metal baking pans lined with greased parchment paper, set on a light oak wooden surface."
  3. Whisk flour, cornstarch, cocoa powder, baking powder, baking soda, salt. Set aside.
    "A large glass bowl filled with a perfectly whisked mixture of flour, cocoa powder, and leavening agents on a light oak kitchen counter."
  4. Beat butter 2 minutes. Add sugar and beat 3-4 minutes until pale and fluffy.
    "A glass bowl containing a pale, airy, and fluffy mixture of beaten butter and sugar, showing a smooth and light consistency."
  5. Add eggs one at a time. Add vanilla and beet puree. Mix on low.
    "A large glass bowl filled with a smooth, vibrant red cake batter, sitting on a light oak kitchen counter."
  6. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Mix on low.
    "A large glass bowl containing a partially mixed red cake batter, with visible swirls of flour mixture, ready for the final fold."
  7. Stir vinegar and oil together. Fold into batter with spatula. Do not overmix.
    "A large glass bowl filled with a smooth, glossy red velvet cake batter on a light oak kitchen counter, ready for baking."
  8. Divide between pans. Bake 28-33 minutes until toothpick shows moist crumbs.
    "Two round cake pans filled with vibrant red velvet cake batter, ready to be placed in the oven for baking."
  9. Cool in pans 10 minutes. Cool completely on wire rack.
    "Two freshly baked, round red velvet cake layers cooling on a wire rack, set on a light oak kitchen surface."
  10. For frosting: beat cream cheese and butter until smooth. Add powdered sugar cup by cup. Add vanilla and salt. Beat on medium 1-2 minutes.
    "A large glass bowl filled with smooth, creamy white frosting, sitting on a light oak wooden kitchen surface."
  11. Level layers. Frost, stack, crumb coat, refrigerate 20 minutes, apply final frosting.
    "A fully frosted, elegant Red Velvet cake topped with piped cream cheese swirls, presented on a minimalist white cake stand."

Notes

  • Natural (non-Dutch) cocoa only. Dutch-process will not produce the red color.
  • Roast beets, do not boil. Roasting concentrates color and reduces water content.
  • Add lemon juice to beet puree immediately to protect betalain pigments.
  • Wear kitchen gloves. Beet juice stains instantly and permanently.
  • Do not overbake. Color shifts brown as baking time increases.
  • Refrigerate up to 5 days. Bring to room temperature 30-45 minutes before serving.