‘3’ Tones Natural Beet Red Velvet Cake

IMG_5440_副本 I like to try new & innovative idea in cooking. Try to complete my baking idea before move into my new journey…

This 3 tones natural beet Red Velvet Cake i adapted and modified from : http://bigbaketheory.com/2012/01/27/natural-red-velvet-cake/

I tried to use the short cut way where no need to use 2-3 baking tins. I use the cocoa powder as the ‘divider’ to separate the 3 layers tones cake. This original recipe is for 2 X 9″ round pan, but i use 7″ round pan where make the cake batter too high! It need about 1 1/2 hours to bake. thus, the heat had process had seriously degraded the beet color!! It didn’t come out 3 tones as what i wish. The result is a bit disappointed, but it could be improved in the next attempt!!


IMG_5422 blend the graded beet root in the food processor until very fine.

IMG_5425_副本 3 tone color


IMG_5429_副本 IMG_5434_副本



Makes 1 x 7″ round cake

250g self raising flour
1 tbsp. cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar

230g butter
1 tbsp. vanilla extract

230g fine sugar 

4 eggs

125 Buttermilk (i use 125ml fresh milk + 1 tbsp lemon juice)
130g yogurt
200g fresh  beet puree
2 Tbls  raspberry rum

2 tbsp. lemon juice


Preheat oven to 150 C.) Grease  cake pans and line the bottom with parchment paper

Prepare beet puree, rate raw beet and then puree it in food processor to as fine a texture as possible (adding 2 tbl lemon juice & a litter water if necessary.) You don’t want any chunks, otherwise you might get a mouthful of beet while eating the cake. The colour of the cake will also be best with the finest texture of beet puree.
Sift together all dry ingredients and set aside.

Cream together butter, vanilla, and sugar.

Beat in eggs, one at a time

In a separate bowl, mix all wet ingredient accept beet root puree.

Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined.

Divide beet puree into 3 portions,1.  2/3 of puree + 1 drop of pink rose color to enrich the color (mix well with 2 Tbl of dry ingredient) , 2. 3 tbl beet puree(mix well with 1 Tbl of dry ingredient)  & 1 tbs beet puree accordingly.

Divide batter into 3  prepared beet puree mixture, mix well . Pour batter 1 at a time & sprinkle with a thin layer of cocoa powder. Bake cakes for 1 1/3 hour or until toothpick comes out clean.

Decorate with butter cream (optional)


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