Tyler Florence's Red Velvet Beet Cake Recipe

Name: Tyler Florence's Red Velvet Beet Cake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 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

Experience the decadent richness of red velvet cake without the artificial red dye! This recipe, inspired by Chef Tyler Florence, uses vibrant beets to achieve a naturally stunning red hue and incredible flavor. Moist, tender cake layers are perfectly complemented by a creamy, tangy cream cheese frosting. A healthier twist on a classic, this recipe is perfect for any occasion.

Prep Time 30 mins

Cook Time 65 mins

Calories 1365.5 kcal

Protein 35g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.