23 Delicious Red Velvet Cake Recipes with Beets You Must Try

Sweet, vibrant, and utterly irresistible, red velvet cakes have a way of stealing the show at any gathering. But have you ever tried them with a twist of earthy, nutritious beets? Our roundup of 23 Delicious Red Velvet Cake Recipes with Beets is here to inspire your baking adventures. From classic to innovative, these recipes promise to delight your taste buds and add a pop of color to your dessert table. Let’s dive in!

Classic Red Velvet Cake with Beet Puree

Feast your eyes on this twist to the timeless classic that’s as bold in color as it is in flavor—our red velvet cake gets a nutritious punch with beet puree, proving that sometimes, the best traditions are the ones we dare to mess with.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder
• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1/2 cup beet puree
• 1 tbsp white vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: For extra non-stick security, line the bottoms with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder until well combined.
3. In a large bowl, beat 1 cup unsalted butter and 1.5 cups granulated sugar together until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more smoothly.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
5. Stir in 1 cup buttermilk, 2 tsp vanilla extract, and 1/2 cup beet puree until just combined.
6. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each. Tip: Overmixing can lead to a dense cake.
7. Quickly stir in 1 tbsp white vinegar until the mixture is uniform in color.
8. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Bold in hue and rich in flavor, this cake boasts a moist, velvety texture that pairs perfectly with a tangy cream cheese frosting. Serve it up at your next gathering, and watch as the vibrant slices disappear before your eyes.

Vegan Red Velvet Cake with Beets and Coconut Frosting

Hold onto your aprons, folks, because we’re about to dive into a dessert that’s as bold in color as it is in flavor—no food coloring needed, thanks to nature’s candy, beets! This cake is a showstopper that’ll have both vegans and non-vegans doing a double-take, and the coconut frosting? Let’s just say it’s the fluffy cloud of dreams.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup beet puree
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup coconut cream
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup beet puree, 1/2 cup vegetable oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes cool, whip 1 cup coconut cream with 1/2 cup powdered sugar until light and fluffy to make the frosting.
6. Once the cakes are completely cool, spread the frosting evenly on top of one layer, then place the second layer on top and frost the entire cake.

Light as air with a moist crumb, this cake is a delightful paradox—rich yet refreshing. Serve it with a sprinkle of coconut flakes or a side of sass for an extra kick.

Gluten-Free Red Velvet Cake with Beets

Who knew that sneaky beets could be the secret to a show-stopping gluten-free red velvet cake? This vibrant dessert swaps out artificial dyes for nature’s candy, delivering a moist, rich cake that’ll have everyone begging for seconds—gluten-free or not!

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp apple cider vinegar
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Tip: For extra ease, line the bottoms with parchment paper.
2. In a medium bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder until well combined.
3. In a large bowl, beat 1 cup granulated sugar and 1 cup vegetable oil until smooth. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry. Tip: Mix just until combined to keep the cake tender.
5. Stir in 1 cup pureed beets and 1 tbsp apple cider vinegar until the batter is uniformly pink. Tip: For the puree, roast beets until tender, then blend until smooth.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Heavenly doesn’t even begin to describe this cake’s velvety texture and subtly earthy sweetness. Serve it with a dollop of cream cheese frosting and watch as it steals the spotlight at any gathering!

Red Velvet Beet Cake with Cream Cheese Frosting

Mmm, imagine biting into a slice of cake so moist and vibrant, it’s like a love letter to your taste buds. This Red Velvet Beet Cake with Cream Cheese Frosting is not just a dessert; it’s a conversation starter, a showstopper, and possibly the reason your friends will keep coming over.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp white vinegar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. Add 1 1/2 cups vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets and 1 tbsp white vinegar until the batter is uniformly pink. Tip: For extra moist cake, don’t overmix the batter.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth.
7. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract to the cream cheese mixture, beating until the frosting is fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
8. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake. Tip: Use a cake turntable for even frosting application.

Dive into this cake, and you’ll be greeted with a velvety texture that’s rich yet not overly sweet, perfectly balanced by the tangy cream cheese frosting. Serve it with a sprinkle of edible gold dust for that extra ‘wow’ factor at your next dinner party.

Healthy Red Velvet Cake with Beets and Greek Yogurt

Alright, let’s dive into a dessert that’s as sneaky as it is scrumptious—packed with beets and Greek yogurt, this cake is here to prove that healthy can indeed be heavenly. Who knew veggies could make your taste buds do a happy dance?

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pureed beets
• 1/2 cup Greek yogurt
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup pureed beets, 1/2 cup Greek yogurt, 1/4 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Stir in 1 tbsp red food coloring and 1 tsp white vinegar for that classic red velvet hue and a slight tang.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Boom! You’ve got a moist, velvety cake with a subtle earthy sweetness from the beets, perfectly balanced by the tangy Greek yogurt. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence.

Red Velvet Beet Cupcakes with Vanilla Bean Frosting

Mmm, get ready to dazzle your taste buds with these vibrant Red Velvet Beet Cupcakes topped with luscious Vanilla Bean Frosting—a playful twist on the classic that’s as fun to make as it is to devour!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp red food coloring
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 vanilla bean, scraped
• 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Fold in 1 cup pureed beets and 1 tbsp red food coloring into the wet ingredients for that signature red velvet hue.
5. Combine the wet and dry ingredients, stirring just until mixed—overmixing leads to tough cupcakes.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat 1/2 cup unsalted butter until creamy, then gradually add 4 cups powdered sugar, the scraped seeds of 1 vanilla bean, and 2 tbsp heavy cream, beating until light and fluffy.
10. Pipe or spread the frosting onto the cooled cupcakes.

Zesty and moist, these cupcakes boast a deep, earthy sweetness from the beets, perfectly balanced by the creamy vanilla frosting. Serve them at your next gathering for a dessert that’s sure to spark conversation—and maybe even a beet-loving convert or two!

Chocolate Red Velvet Cake with Beets and Cocoa

Feast your eyes on this decadent delight that sneaks in a veggie twist so clever, even the pickiest eaters won’t suspect a thing. This cake is a showstopper, blending the rich, velvety charm of chocolate with the earthy sweetness of beets, creating a masterpiece that’s as moist as it is mysterious.

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 cup pureed beets
• 0.5 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 0.5 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For extra ease, line the bottom with parchment paper.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 0.5 cup unsweetened cocoa powder, 1 tsp baking soda, and 0.5 tsp salt until well combined.
3. Add 1 cup pureed beets, 0.5 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and 1 tbsp white vinegar to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as you no longer see streaks of flour.
4. Gradually stir in 0.5 cup buttermilk until the batter is smooth and uniform in color.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Perfectly moist with a deep, chocolaty flavor accented by the subtle sweetness of beets, this cake is a conversation starter. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience to heavenly heights.

Red Velvet Beet Layer Cake with Mascarpone Frosting

Ready to dazzle your taste buds with a cake that’s as bold in color as it is in flavor? This red velvet beet layer cake, swathed in luxurious mascarpone frosting, is a showstopper that promises to be the life of any party. Not only does it pack a visual punch, but its moist, tender crumb and subtly earthy sweetness will have everyone begging for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup pureed beets
• 1 tsp white vinegar
• 1/2 cup buttermilk
• 8 oz mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 2 large eggs, and 1 tbsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets, 1 tsp white vinegar, and 1/2 cup buttermilk until the batter is smooth and uniformly colored.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, beat 8 oz mascarpone cheese, 1 cup heavy cream, and 1/2 cup powdered sugar together until stiff peaks form.
7. Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the entire outside.

Fantastically moist with a velvety texture, this cake strikes the perfect balance between sweet and earthy. Serve it with a dusting of cocoa powder or fresh berries for an extra touch of elegance.

Red Velvet Beet Cake with Whipped Cream Frosting

Ever stumbled upon a cake so stunning it stops you mid-scroll? That’s our Red Velvet Beet Cake with Whipped Cream Frosting for you—a showstopper that’s as fun to make as it is to devour. Packed with vibrant colors and flavors, this cake is your next baking adventure waiting to happen.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup pureed beets
• 1 tsp white vinegar
• 1/2 cup buttermilk
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 2 large eggs, 1 tbsp vanilla extract, 1 cup pureed beets, 1 tsp white vinegar, and 1/2 cup buttermilk to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, whip 2 cups heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
7. Once the cakes are cool, spread the whipped cream frosting between the layers and over the top and sides of the cake.

Dive into this cake to discover a moist, velvety texture with a subtle earthy sweetness from the beets, perfectly balanced by the light, airy frosting. Serve it at your next gathering to watch it disappear before your eyes, or enjoy a slice with your morning coffee for a decadent start to the day.

Low-Sugar Red Velvet Cake with Beets

Get ready to ditch the sugar coma without sacrificing the drama with this low-sugar red velvet cake that sneaks in beets for a natural sweetness and a color that’ll make your Valentine’s Day decorations jealous.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp cocoa powder
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar substitute
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup pureed beets
• 0.5 cup buttermilk
• 1 tbsp white vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use a parchment paper round at the bottom for foolproof release.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, 1 tbsp cocoa powder, and 0.5 tsp salt until well combined.
3. In a large bowl, beat 0.5 cup unsalted butter and 0.75 cup granulated sugar substitute until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 0.5 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in 0.5 cup pureed beets and 1 tbsp white vinegar until the batter is uniformly pink. Tip: The vinegar reacts with the baking soda for a lift, so don’t skip it!
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Moist, with a subtle earthiness from the beets and just the right amount of sweetness, this cake is a showstopper when topped with a dollop of whipped cream and fresh berries for a pop of color and freshness.

Red Velvet Beet Cake with Ermine Frosting

Prepare to have your mind blown and your taste buds tantalized by this whimsical twist on a classic that’s as fun to make as it is to devour. Perfect for those who love a dash of drama in their dessert, this cake combines the earthy sweetness of beets with the luxurious tang of ermine frosting for a show-stopping finish.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup pureed beets
• 1 tsp white vinegar
• 1/2 cup buttermilk
• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 2 large eggs, 1 tbsp vanilla extract, 1 cup pureed beets, 1 tsp white vinegar, and 1/2 cup buttermilk to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes cool, make the ermine frosting: In a saucepan, whisk together 1 1/4 cups granulated sugar, 1/4 cup all-purpose flour, and 1 cup milk over medium heat until thickened, about 5-7 minutes. Let cool completely.
6. Beat 1 cup unsalted butter until light and fluffy, then gradually add the cooled milk mixture and 1 tsp vanilla extract, beating until smooth and fluffy.
7. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

Bold in color and rich in flavor, this cake boasts a moist, velvety crumb that pairs beautifully with the creamy, not-too-sweet ermine frosting. Serve it at your next gathering to steal the spotlight, or enjoy a slice with your morning coffee for a decadent start to the day.

Red Velvet Beet Bundt Cake with Chocolate Ganache

Zesty and vibrant, this Red Velvet Beet Bundt Cake with Chocolate Ganache is not just a feast for the eyes but a rollercoaster of flavors that’ll have your taste buds dancing. Perfect for when you want to impress or simply treat yourself to something decadently different.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup pureed beets
• 1 tsp white vinegar
• 1/2 cup buttermilk
• 1 cup heavy cream
• 8 oz semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. In another bowl, mix 1 cup vegetable oil, 2 large eggs, 1 tbsp vanilla extract, 1 cup pureed beets, 1 tsp white vinegar, and 1/2 cup buttermilk until smooth.
4. Combine the wet and dry ingredients, stirring just until there are no flour streaks. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Tip: Patience is key here to prevent sticking.
7. For the ganache, heat 1 cup heavy cream until just simmering, then pour over 8 oz semisweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
8. Drizzle the ganache over the cooled cake. Tip: For a thicker ganache, let it cool slightly before applying.

Now, this cake is a showstopper with its moist, velvety texture and the earthy sweetness of beets perfectly balanced by the rich chocolate ganache. Serve it with a dollop of whipped cream or a side of vanilla ice cream to take it to the next level.

Red Velvet Beet Cake with Raspberry Filling

Today is ‘2025-08-17 03:07:40.447358’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Red Velvet Beet Cake with Raspberry Filling’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 tbsp white vinegar
• 1 cup pureed beets
• 1 cup raspberry jam
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 cup buttermilk, and 1 tbsp white vinegar to the dry ingredients. Mix until just combined.
4. Fold in 1 cup pureed beets until the batter is uniformly pink.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, spread 1 cup raspberry jam evenly over the top of one cake layer, then place the second layer on top.
8. In a medium bowl, beat together 8 oz softened cream cheese, 1/2 cup softened unsalted butter, 4 cups powdered sugar, and 1 tsp vanilla extract until smooth and fluffy.
9. Frost the assembled cake with the cream cheese frosting, covering the top and sides evenly.

Outrageously moist and vibrantly colored, this Red Velvet Beet Cake with Raspberry Filling is a showstopper. The earthy sweetness of beets pairs perfectly with the tart raspberry jam, while the creamy frosting ties it all together. Serve it at your next gathering to wow your guests, or keep it all to yourself—we won’t judge.

Red Velvet Beet Cake with Lemon Cream Cheese Frosting

Never has a cake so boldly combined the earthy charm of beets with the luxurious tang of cream cheese frosting. This Red Velvet Beet Cake with Lemon Cream Cheese Frosting is a showstopper that’ll have your guests guessing the secret ingredient while they go back for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp red food coloring
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, and 1 tsp salt.
3. Add 1 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets and 1 tbsp red food coloring until the batter is uniformly red.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth.
7. Gradually add 3 cups powdered sugar, 1 tbsp lemon zest, and 2 tbsp lemon juice, beating until the frosting is fluffy.
8. Once the cakes are completely cool, spread the lemon cream cheese frosting between the layers and over the top and sides of the cake.

Every bite of this cake offers a moist, velvety texture with a subtle earthiness from the beets, perfectly balanced by the bright, tangy frosting. Serve it with a sprinkle of extra lemon zest on top for an Instagram-worthy finish that tastes as good as it looks.

Red Velvet Beet Cake with Orange Zest and Cardamom

Mmm, imagine a cake that’s as bold in color as it is in flavor, sneaking veggies into your dessert like a culinary ninja. This isn’t just any cake—it’s a vibrant, moist masterpiece that’ll have you questioning why all cakes don’t come with a side of beet-induced bragging rights.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp cardamom
• 1/2 tsp salt
• 1 cup vegetable oil
• 3 large eggs
• 2 tbsp orange zest
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp cardamom, and 1/2 tsp salt.
3. In another bowl, mix 1 cup vegetable oil, 3 large eggs, 2 tbsp orange zest, and 1 tsp vanilla extract until smooth.
4. Fold in 1 cup pureed beets and 1/2 cup buttermilk into the wet ingredients. Tip: For extra smooth batter, strain the beet puree before adding.
5. Gradually combine the wet and dry ingredients, mixing just until incorporated to avoid a tough cake.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For an extra moist cake, brush with simple syrup while still warm.

Absolutely divine, this cake boasts a velvety texture with a hint of earthiness from the beets, perfectly balanced by the citrusy zing of orange and the warmth of cardamom. Serve it with a dollop of cream cheese frosting or a sprinkle of powdered sugar for a dessert that’s as Instagram-worthy as it is delicious.

Red Velvet Beet Cake with Hazelnut Praline

Craving something that’s as visually stunning as it is delicious? Dive into the world of baking with this show-stopper that combines the earthy sweetness of beets with the rich, nutty crunch of hazelnut praline. It’s a cake that promises to be the talk of the table, whether you’re celebrating or just treating yourself.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup pureed beets
• 1 tsp white vinegar
• 1/2 cup buttermilk
• 1 cup chopped hazelnuts
• 1/2 cup granulated sugar (for praline)
• 2 tbsp water (for praline)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy release.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder until well combined.
3. Add 1 cup vegetable oil, 3 large eggs, and 1 tbsp vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the ingredients are incorporated.
4. Fold in 1 cup pureed beets, 1 tsp white vinegar, and 1/2 cup buttermilk until the batter is uniformly pink. Tip: For the smoothest puree, blend cooked beets until completely smooth before adding.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, make the hazelnut praline by combining 1 cup chopped hazelnuts, 1/2 cup granulated sugar, and 2 tbsp water in a saucepan over medium heat. Stir constantly until the sugar melts and turns amber, then pour onto a parchment-lined tray to cool and harden.
7. Once the praline is hard, break it into pieces and sprinkle over the frosted cake for a crunchy contrast.

Every bite of this cake is a delightful mix of moist, velvety texture and the unexpected crunch of hazelnut praline. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience even further.

Red Velvet Beet Cake with Salted Caramel Frosting

Who knew that sneaking veggies into dessert could taste this divine? This Red Velvet Beet Cake with Salted Caramel Frosting is a showstopper that’ll have your guests guessing the secret ingredient while begging for seconds. It’s moist, rich, and just the right amount of sweet, with a frosting that’s the perfect salty-sweet counterpoint.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp white vinegar
• 1/2 cup buttermilk
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup salted caramel sauce
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. Add 1 1/2 cups vegetable oil, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets, 1 tbsp white vinegar, and 1/2 cup buttermilk until the batter is smooth and uniformly colored.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat 1 cup unsalted butter until creamy, then gradually add 4 cups powdered sugar, beating until light and fluffy.
8. Mix in 1/2 cup salted caramel sauce, 1 tsp vanilla extract, and 1/4 tsp salt until well combined.
9. Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the entire cake with the remaining frosting.

Absolutely irresistible, this cake boasts a velvety texture and a deep, earthy sweetness from the beets, balanced by the rich, salty caramel frosting. Serve it with a drizzle of extra caramel sauce and a sprinkle of sea salt for an extra decadent touch.

Red Velvet Beet Cake with Espresso Buttercream

Kickstart your baking adventure with a cake that’s as bold in color as it is in flavor, blending the earthy sweetness of beets with the rich depth of espresso buttercream. This isn’t just a dessert; it’s a conversation starter, a showstopper, and quite possibly, your new favorite way to eat vegetables.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp white vinegar
• 1/2 cup buttermilk
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp espresso, cooled
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets, 1 tbsp white vinegar, and 1/2 cup buttermilk until the batter is uniformly pink.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, beat 1 cup unsalted butter until creamy, then gradually add 3 cups powdered sugar, 2 tbsp espresso, and 1 tsp vanilla extract to make the buttercream.
7. Once the cakes are completely cool, spread the espresso buttercream between the layers and over the top and sides of the cake.

Rich in flavor and strikingly vibrant, this cake pairs the moist, tender crumb of red velvet with the bold kick of espresso buttercream. Serve it at your next gathering to watch eyes widen with the first slice, revealing its deep red hue.

Red Velvet Beet Cake with Coconut Flour

Who knew that sneaking veggies into dessert could taste this divine? Our Red Velvet Beet Cake with Coconut Flour is a game-changer, blending the earthy sweetness of beets with the tropical hint of coconut, all wrapped up in a stunning red velvet package. It’s the kind of cake that’ll have your guests guessing the secret ingredient while reaching for seconds.

Ingredients

• 1.5 cups coconut flour
• 1 cup pureed beets
• 3/4 cup honey
• 1/2 cup coconut oil, melted
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with coconut oil.
2. In a large bowl, whisk together the coconut flour, baking soda, and salt until well combined.
3. In another bowl, mix the pureed beets, honey, melted coconut oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake’s edges should slightly pull away from the pan when it’s done.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For easier removal, run a knife around the edge of the pan before inverting.

Absolutely moist and rich, this cake boasts a velvety texture with a subtle coconut undertone that complements the beets’ natural sweetness. Serve it with a dollop of coconut whipped cream for an extra tropical twist or enjoy it as is for a guilt-free indulgence.

Red Velvet Beet Cake with Almond Flour

Unbelievably moist and devilishly red, this cake is here to steal the spotlight at your next gathering. It’s not just a treat for your taste buds but a feast for your eyes, blending the earthy sweetness of beets with the rich, nutty undertones of almond flour.

Ingredients

• 2 cups almond flour
• 1 cup pureed beets
• 3/4 cup coconut sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
3. Add the pureed beets, melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as you no longer see streaks of flour.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched, a sign it’s perfectly baked.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: Patience is key here; rushing this step can cause the cake to break.

Rich in flavor and velvety in texture, this cake pairs wonderfully with a dollop of coconut whipped cream or a sprinkle of crushed pistachios for an extra crunch. Serve it as a bold statement dessert that’s as nutritious as it is delicious.

Red Velvet Beet Cake with Pistachio Frosting

Prepare to have your taste buds do a happy dance with this vibrant, velvety delight that’s as fun to make as it is to devour. Perfect for when you want to impress without the stress, this cake combines the earthy sweetness of beets with the nutty elegance of pistachios in a match made in dessert heaven.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp white vinegar
• 1/2 cup buttermilk
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup shelled pistachios, finely chopped
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. Add 1 1/2 cups vegetable oil, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets, 1 tbsp white vinegar, and 1/2 cup buttermilk until the batter is uniformly pink.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat 1 cup unsalted butter until creamy, then gradually add 4 cups powdered sugar, 1/2 cup finely chopped pistachios, 1 tsp vanilla extract, and 2 tbsp heavy cream, beating until light and fluffy.
8. Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides of the entire cake.

Unbelievably moist with a subtle earthy sweetness, this cake is a showstopper when garnished with extra chopped pistachios or edible flowers for a pop of color. Serve it at your next gathering and watch it disappear before your eyes!

Red Velvet Beet Cake with Dark Chocolate Shavings

Ready to dazzle your taste buds with a cake that’s as bold in color as it is in flavor? This Red Velvet Beet Cake with Dark Chocolate Shavings is a showstopper that sneaks in a veggie twist, proving that sometimes, the best things in life are indeed red (and delicious).

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup pureed beets
• 1 tsp white vinegar
• 1/2 cup buttermilk
• 1/2 cup dark chocolate shavings

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 2 large eggs, and 1 tbsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets, 1 tsp white vinegar, and 1/2 cup buttermilk until the batter is smooth and uniformly colored.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, sprinkle the top of the cake with 1/2 cup dark chocolate shavings for a decadent finish.

This cake boasts a moist, velvety texture with a subtle earthiness from the beets, perfectly balanced by the rich dark chocolate. Serve it at your next gathering to spark conversations and satisfy sweet cravings in one fell swoop.

Red Velvet Beet Cake with Fresh Berries and Mint

Craving a showstopper that’s as vibrant as your personality? This red velvet beet cake is here to dazzle your taste buds and Instagram feed alike, blending the earthy sweetness of beets with the luxurious tang of cream cheese, all crowned with a confetti of fresh berries and a whisper of mint.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp red food coloring
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 cup mixed fresh berries
• 1/4 cup fresh mint leaves

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 1 cup pureed beets and 1 tbsp red food coloring until the batter is uniformly red.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until fluffy.
7. Gradually add 4 cups powdered sugar to the cream cheese mixture, beating until smooth.
8. Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake.
9. Garnish the top of the cake with 1 cup mixed fresh berries and 1/4 cup fresh mint leaves before serving.

Unbelievably moist and rich, this cake pairs the deep, chocolatey notes of traditional red velvet with the natural sweetness of beets. Serve it at your next brunch for a slice that’s as photogenic as it is delicious, or surprise your sweetheart with a dessert that’s literally full of heart (beets, get it?).

Conclusion

Greatness awaits in every slice with these 23 delicious red velvet cake recipes featuring beets! Perfect for home cooks looking to add a natural twist to their baking, each recipe promises a unique blend of flavors and colors. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos