BEET RED VELVET CAKE
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.
Provided by Kim Severson
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
- Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
- In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
- Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
- Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
- To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram
"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!
Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.
Provided by MizzNezz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 °, grease and flour 13x9 baking pan.
- Beat eggs, sugar and oil until light and fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add to egg mixture and mix well.
- Add vanilla, beets and walnuts.
- Beat for 1 minute on medium speed.
- Pour into pan, bake for 45 minutes, or until a pick comes out clean.
BEET AND GINGER CAKE WITH CREAM CHEESE FROSTING
Adapted from Sweet by Yotam Ottolenghi and Helen Goh Although I liked the cake just fine without it, a little ground cinnamon or allspice in the cake batter would be welcome, for those who like spices. The original recipe had some fresh ginger juice added to the cream cheese frosting, but I didn't think it was necessary; it was so good on its own. The candied ginger in the cake gave it enough bite. The recipe also called for an 8-inch/20cm round cake pan, which I didn't have in that size, so I used a square cake pan, which worked well. For more on alternatives to certain ingredients (sour cream and cream cheese, for example), check out my post, Ingredients for American Baking in Paris, which may be relevant if you live somewhere where those ingredients might not be available.
Provided by David
Number Of Ingredients 17
Steps:
- Butter an 8-inch (20cm) square or round pan. Line the bottom with parchment paper. In a small bowl, pour boiling water over the candied ginger and let it sit for 15 minutes. Drain the ginger and squeeze out as much of the excess water as possible.
- Preheat the oven to 350ºF (180ºC).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts and candied ginger to the bowl, but do not stir in.
- Whisk together the eggs, sour cream, oil, and Fruit Fresh or vitamin C is a small bowl. Pour the mixture over the dry ingredients in the large bowl and use a spatula to mix the ingredients together, stirring just until thoroughly combined
- Scrape the batter into the prepared cake pan, even the top, and bake until a toothpick inserted into the center comes out clean, about 40 minutes. (Note: The original recipe in the book, which called for the cake to be baked in a round 8-inch/20cm pan, said to bake the cake for 50 to 55 minutes. So it may take longer in another pan, but you should begin checking it at the 30 minutes, or so, mark.)
- Remove the cake from the oven and let cool for 30 minutes on a wire rack, then remove the cake from the pan, peel off the parchment paper, and let cool completely.
- To frost the cake, beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl, using a wooden spoon or spatula), until smooth. Beat in the powdered sugar until it's completely incorporated. Add the heavy cream and vanilla (or lemon zest) and beat for about 1 minute on high speed, until thickened. The frosting may seen rather soft, as mine was, but spread beautifully.
- Spread the frosting over the top of the cake.
BEET SURPRISE CAKE
Made with fresh red beets. It is delicious, nice and moist, a recipe that has been in the family a long time. You would not believe how good it is until you make it.
Provided by OKBEE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 18
Number Of Ingredients 17
Steps:
- Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
- Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
- To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 65.2 g, Cholesterol 81 mg, Fat 16.2 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 399.3 mg, Sugar 49.9 g
RUSTIC BEET CAKE WITH CREAM CHEESE ICING
Steps:
- Preheat oven to 350 degrees
- Grease and flour a standard loaf pan
- Remove cream cheese from refrigerator to soften at room temperature
- Mix all dry ingredients together
- Whisk together all wet ingredients in separate bowl until well combined
- Fold dry ingredients into wet mixing with a spatula or wooden spoon until just mixed (be careful not to over mix)
- Pour batter into prepared pan
- Bake for 40 - 50 minutes (until a toothpick inserted comes out clean)
- Allow to cool for 10 minutes
- Run a knife along the edge of the pan to help separate from the pan
- Turn the cake out onto a cooling rack.
- Whisk together sugar and cream cheese
- Slowly add in milk and extracts and whisk until smooth
- Apply the Icing to the top of the cooled cake
Nutrition Facts : Calories 375 kcal, Carbohydrate 40 g, Protein 4 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 255 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
MY CREAM CHEESE AND APPLESAUCE FROSTING
I always make this frosting for my Carrots and Beets Cake. Together, they make the most wonderful and so rich in savor cake as well as a conversation piece. The cake is one of the most precious recipes I have since it comes from my grandmother.
Provided by Louise in Montreal
Categories Dessert
Time 10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- With the electric mixer, cream the butter into the cream cheese.
- Add the applesauce.
- Gradually blend in the icing sugar until a nice creamy consistency is obtained.
Nutrition Facts : Calories 139.7, Fat 7.5, SaturatedFat 4.3, Cholesterol 23.4, Sodium 72.5, Carbohydrate 17.9, Fiber 0.1, Sugar 15.3, Protein 1.1
CREAM CHEESE FROSTING
Steps:
- Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.
- Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.
- Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff. (Be careful not to over-whip the cream cheese frosting, or it could become runny. As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)
Nutrition Facts : Calories 198 kcal, Carbohydrate 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 31 mg, Sugar 24 g, ServingSize 1 serving
GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Provided by Joe Sevier
Categories Spring Mother's Day Easter Dessert Cake Beet Cream Cheese Almond Butter Coriander Cardamom Egg Cherry Milk/Cream Vanilla Peanut Free Soy Free Vegetarian
Yield 12-16 servings
Number Of Ingredients 23
Steps:
- Cake
- Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
- Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
- Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
- Frosting and assembly
- Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
- Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
- Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
- Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.
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Total Time 2 hrs
- In a small pot, cover the beets by at least 3 inches of water. Bring to a boil. Reduce heat to medium-low, and simmer until the beets are very tender, about 30 minutes. Drain beets well. Pulse beets in a food processor until pureed. (There should be about 1 cup of puree.)
- Preheat the oven to 350°. Lightly brush a 9-by-13- inch cake pan with coconut oil. Line the pan with parchment, leaving a 2-inch overhang on the long sides. Brush parchment with oil.
- In a measuring cup or a bowl, whisk the vanilla and espresso powder into the warm water until dissolved.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. Pour the espresso mixture into the dry mixture, and add the eggs, coconut oil, and beet puree.
CHOCOLATE RUM BEET CUPCAKES WITH BEET CREAM CHEESE FROSTING
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- In a large bowl, combine mashed beets, eggs, rum baker emulsion (or extract), vegetable oil and sugar. On low speed, mix until combined.
- In another bowl, combine the flour, cinnamon, baking soda, salt and unsweetened cocoa powder. Once blended, add to the first bowl. Beat together well.
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- 1. Preheat oven to 350 degrees Fahrenheit. Grease 6 muffin cups with nonstick spray or line with paper cupcake liners.
- 2. Put all dry ingredients in a mixing bowl, and whisk to combine. If your beets are already pureed, add all wet ingredients to the dry and whisk to combine. If your beets are whole, first puree them in a food processor before measuring out 1/2 cup of beet puree and adding it to the dry mix with all reaming cupcake ingredients.
- 3. Use a 1/4 cup dry measuring cup to portion the batter into the muffin cups. You should get between 6 and 8 cupcakes. Bake for 14-16 minutes, or until cooked through. Let cupcakes cool completely before frosting.
- 4. While cupcakes bake, make frosting. Put shredded beets in a small bowl, and add heavy cream. Let the beets steep in the cream for a few minutes while you prepare the rest of the frosting.
BEET CAKE WITH CREAM CHEESE FROSTING RECIPE | MYRECIPES
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4.5/5 (10)Calories 312 per servingServings 18
- To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
- Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
- Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
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- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
- Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners' sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
CHOCOLATE BEET CUPCAKES WITH MAPLE CREAM CHEESE FROSTING
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- Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted. Stir often during the melting process. Stir until smooth and set aside to cool slightly.
- In the bowl of a stand mixer, using the paddle attachment, beat remaining butter and sugar together until well combined. Scrape down the sides often. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
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