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Beet Red Velvet Cake

cream cheese frosting
4.1 stars
(9 reviews)
  • Vegetarian
  • Nut-free
When I was the pastry chef at Dovetail, known for its vegetable-focused menu, I always enjoyed finding ways to incorporate those veggies into my desserts. After reading the history of the red velvet cake, and how beet juice was used to color the batter, I developed this beet red velvet cake. After about 12 test batches, I came upon the perfect combo of classic red velvet flavor with the elegant depth and earthiness of roasted baby red beets. You get the same vibrant color with zero yucky food coloring! The tangy cream cheese frosting pairs beautifully with the beets, and the cake is finished with some crispy baby beet chips.
  • Beets
  • Cream Cheese
  • Pure Cane Sugar
  • Buttermilk
  • Cake flour
  • Unsalted butter
  • All-Purpose Flour
  • Egg
  • Powdered Sugar
  • Unsweetened cocoa powder
  • White vinegar
  • Baking Powder
  • Kosher Salt
Servings Per Container: 1.0
Amount Per Serving*
Calories 390
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 75mg
Sodium 140mg
Total Carbs 46g
Dietary Fiber 2g
Sugars 28g
Protein 6g
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
Anyone who claims they can't taste beetroot in this cake is lying. The cake has a subtle, earthy beetroot flavor to it, but I enjoyed it. The two downsides for me were that the cake was a tad dense and the beet chips were oddly savory.
1 Stars
i hate this so much , i shared this with my roommates and we all hate it ! May you should use strawberry.