Red Velvet Cake (with Beetroot)
Ingredients
- 1 package chocolate cake mix 15.25 oz
- 1 can sliced beets* 8 oz can, reserve liquid
- 1 Tablespoon apple cider vinegar
- 1 cup liquid beet liquid reserve plus water to equal 1 cup
- 3 eggs
- ½ cup vegetable oil
- 1 teaspoon baking powder
- 3 teaspoons red food dye
- Cream cheese frosting of choice
Instructions
- Preheat the oven to 350°F.
- Place the sliced beets, apple cider vinegar, reserved beet liquid + water (should equal 1 cup), eggs and vegetable oil in a blender. Purée it until it is smooth and liquified.
- Pour the cake mix into a large mixing bowl and add the pureed liquid to it along with the red food dye. Mix it with an electric mixer on high for 2 full minutes until completely smooth.
- Butter two 8-inch cake pans and pour the batter into them equally.
- Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes, then remove the cakes from the pan to completely cool on a wire rack.
- Frost and layer the cakes on a serving dish with your favorite cream cheese frosting.
- Serve and enjoy!
Notes
If you are using fresh beets, clean them and poke them with a fork. Wrap them in foil and roast them in the oven at 400°F for about 45 minutes or until very tender. Remove the skin when it is cool enough to work with. Puree the cooked beets and measure out 1 cup of pureed beets for the recipe. Follow the rest of the instructions, blending the beets with the other wet ingredients (eggs, vinegar, water, oil) before mixing it into the cake mix.
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