Red Velvet Cake with BeetsJuly 18th, 2012 | Posted by in Designing Cakes
The Fascination of Red Velvet Cake
Red Velvet Cake is originally popular first in the southern United States. People there love to serve Red Velvet Cake as favorite desserts on their dinner tables, church suppers or even family reunions. But now Red Velvet Cake has been known almost all across the country and has become people’s favorite treats for any occasion.
The fascination of Red Velvet Cake is on its blood red color and also its rich and sweet chocolate flavoring. For the color itself some said the original Red Velvet Cake have had a reddish hue that was caused by the reaction between natural cocoa powder and an acidic ingredient like buttermilk. But nowadays Red Velvet Cake presents with variant colors but still maintain the red part like there is Red velvet Cake with dark red, bright red or red-brown color. Today, we can get its distinctive color by using red beets or red food coloring. Beets are highly nutritious root vegetables. Its unique pigment antioxidants present in root and its top greens have do best to prevent coronary artery disease and stroke, lower cholesterol levels and have anti aging effects also.
Red Velvet Cake is usually prepared as a layer cake topped with cream cheese icing. The ingredients of making this cake are also very simple and not taking long time to be served. That’s why this cake is perfect for any special occasions, parties, or even an afternoon snack. Red Velvet Cake is also perfect choice for St. Valentine’s Day because of its astonishing, strong red color symbolizes of love. Red Velvet Cake has evolved into new generation. Some baker has translated Red Velvet Cake into other recipe like Red Velvet Cupcake, Red Velvet Waffles, Red Velvet Pie, Red Velvet Cake balls and many others.
Fascinating and healthy Red Velvet Cake Recipe
Red Velvet Cake With Beets
¾ c. pureed beets (roasted them at 350 for 30 min adding 1/2 c. of water to the pan after 10 min)
½ c. oil
¼ c. milk
1 tsp. plain yogurt
½ tsp. balsamic vinegar
¾ c. flour
⅔ c. sugar
½ c. dutch cocoa
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Preheat the oven to 350 degrees. Whisk together all of the dry ingredients and set aside. Blend
the wet ingredients until uniform.
Add the dry ingredients to the wet mixture and stir until combined.
Bake for 15-20 minutes or until a toothpick in the center of the center comes out clean. Cool before icing.
Cream Cheese Frosting
3 blocks cream cheese (8 oz each)
2 sticks unsalted butter
¼ tsp. salt
16 oz confectioners sugar
1 tbsp. vanilla extract (or vanilla bean paste!)
Cream together the cream cheese and butter at room temperature. Add the salt and sugar and whip until light and fluffy. Stir in the vanilla. Frost your cooled Red Velvet cake and sprinkle sides with chopped pecans for garnish if desired.