Easiest Way to Prepare Perfect Beetroot red velvet cake

Beetroot red velvet cake. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring. Beetroot flesh and juice add moisture and enhance the colour of this cake, creating a wonderfully vibrant red hue.

I was wondering can I substitute hibiscus for beetroot? I read somewhere I can boil dried hibiscus leaves and then use the water after its cooled as red food dye. Top tip for making Natural beetroot red velvet cake. You can have Beetroot red velvet cake using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beetroot red velvet cake

1. You need of maida.
2. It's of beetroot puree.
3. Prepare of butter.
4. You need of curd.
5. Prepare of sugar.
6. You need of condensed milk.
7. Prepare of baking soda.
8. It's of baking powder.
9. Prepare of Salt.
10. Prepare of Vanilla essence.

Red Velvet Cake, a cake with red color or red-brown color. It is traditionally prepared as a layered cake with cream cheese topping. Beetroot or red food color is added to get the dark red color in the cake. Natural red velvet cupcakes with beet goodness, here I come.

Beetroot red velvet cake instructions

1. Mix all the dry ingredients first in a bowl.
2. Make apuree of beet root. Now mix all wet ingredients in another bowl. Slowly sift all dry ingredients in wet.
3. Bake @ 180 degrees for 30-35 mins.
4. Make a buttercream frosting with 1 cup sugar & 1/3cup butter & beat.

These look great, I'm on the lookout for a red velvet cake recipe that uses beetroot instead of food colouring. I loved these red velvet cake. Thank you for this lovely recipe. Cocoa meets beetroot in this cake, giving it earthiness and tang. Beetroot naturally gives the velvet cake its distinctive shade without the need for any food colouring.