Beet Red-ish Velvet Cake Recipe

• Yield: Serves 8 to 10 (One 3-layer 8-inch cake)
• Nutritional Information Per Serving (for 10 servings): Calories 1299, Total Fat 78 g, Saturated Fat 49 g, Carbohydrates 144 g, Dietary Fiber 1 g, Sugar 106 g, Protein 10 g, Cholesterol 257 mg, Sodium 580 mg
• Total Time: 2 hours (including cooling period)
• Active Time: 45 minutes

Indulge in Molly's ultimate birthday treat: a lusciously moist red velvet cake naturally colored with beet juice! Inspired by her family's sugar beet farming roots and love for vibrant, natural hues, this dense, earthy delightinfused with cocoawill captivate even beet skeptics. Get ready to bake a showstopper that wows every crowd!

Cake Ingredients:

• 2 cups (260 g) cake flour
• 1 1/2 cups (195 g) all-purpose flour
• 4 teaspoons Dutch-process cocoa powder
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 cup (240 g) heavy cream, room temperature
• 3/4 cup (180 g) full-fat sour cream, room temperature
• 3/4 cup beet juice, room temperature
• 1 tablespoon vanilla extract
• 1 cup (226 g) unsalted butter, room temperature
• 1/2 cup (100 g) unrefined coconut oil, room temperature (not melted)
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature

Cream Cheese Frosting Ingredients:

• 1 1/2 cups (339 g) unsalted butter, room temperature
• 5 cups (600 g) powdered sugar
• 1/8 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 8 ounces (226 g) cream cheese, room temperature

Suggested Decorations:

• American buttercream, optionally tinted with food coloring as you like (see Cook's Note)
• Edible gold candy pearls
• Maraschino cherries with stems
• Sprinkles

Special Equipment:

• Three 8-inch cake pans
• Cardboard cake round

1. Position an oven rack in the center and heat the oven to 350F (177C).
2. Prepare three 8-inch cake pans by greasing them and lining the bases with parchment paper.
3. In a medium bowl, combine the cake flour, all-purpose flour, cocoa powder, baking powder, and salt by whisking them together. In another bowl, whisk the heavy cream, sour cream, beet juice, and vanilla extract until mixed.
4. Using a stand mixer fitted with a paddle attachment, cream the butter, coconut oil, and granulated sugar on medium-high speed for 3 to 4 minutes until fluffy. Add eggs one at a time, mixing well after each. Alternately add the flour mixture and the cream mixture to the butter mixture in three batches, mixing until just combined but not overmixing. Pour the batter evenly into the prepared pans.
5. Bake until a toothpick inserted in the center comes out with only a few moist crumbs, starting to check at 32 minutes.
6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. To make the frosting: In a stand mixer fitted with the paddle, blend the butter, powdered sugar, and salt on low speed initially to avoid powder flying. Gradually increase speed to medium-high and beat for about a minute until fluffy and smooth. Add vanilla extract, then blend in cream cheese until just combined. Scrape down bowl sides and bottom to ensure even mixing.
8. Trim the tops of the cooled cakes with a serrated knife to create flat surfaces.
9. For assembly: Place a dollop of cream cheese frosting on a cardboard cake round. Position the first cake layer cut-side up onto the frosting and press gently to secure. Spread an even layer of frosting on top. Add the second cake layer cut-side down, then top with another layer of frosting. Place the final cake layer cut-side down. Cover the top and sides of the cake generously with frosting, smoothing with an offset spatula and bench scraper. Decorate as preferred (see Cook's Note).

For those adding extra colored frosting for decoration, using an American buttercream recipe is recommended for the best results.