Zutaten für Tyler Florence's Red Velvet Beet Cake
- Unsalted Butter
- Red Beets
- All Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- Ground Allspice
- Ground Cinnamon
- Ground Nutmeg
- Kosher Salt
- Pomegranate Molasses
- 2 large eggs
- 1 cup buttermilk
- Dark Brown Sugar
- Vegetable Oil
- 8 ounces cream cheese, softened
- Vanilla Extract
- 1 tablespoon lemon zest
- 3 cups powdered sugar
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Zubereitung von Tyler Florence's Red Velvet Beet Cake
- **Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- **Prepare the Beets:** Peel and chop 2 cups of cooked beets (about 2 large beets). Process in a food processor until finely pureed.
- **Dry Ingredients:** In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- **Wet Ingredients:** In a separate bowl, combine 1 cup vegetable oil, 1 3/4 cups granulated sugar, 2 large eggs, 1 cup buttermilk, and 1/2 cup molasses. Beat until well combined.
- **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the beet puree.
- **Bake:** Divide the batter evenly between the prepared cake pans. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Make the Frosting:** In a large bowl, beat together 8 ounces of softened cream cheese, 1/2 cup (1 stick) of softened unsalted butter, and 1 teaspoon vanilla extract until smooth and creamy.
- **Frosting Continued:** Gradually add 3 cups of powdered sugar, beating until light and fluffy. Add 1 tablespoon lemon zest and beat for another minute.
- **Frost & Serve:** Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
267g
Fat
313g
Carbs
29g
