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A three-layer red velvet cake with beet juice and white frosting, topped with sliced strawberries, sits on a gold tray; one slice is being removed. Red tulips and a plate with cake are nearby on a lace-covered table.

Natural Red Velvet Cake Recipe

This red velvet cake with beet juice and puree has a subtle cocoa flavor, natural deep-red color and rich cream cheese frosting. It’s an easy alternative to traditional red velvet cake made with artificial food coloring.

Course Cake, Dessert
Cuisine American
Keyword Beet juice red velvet cake, Red velvet cake with beet juice
Prep Time 45 minutes
Cook Time 40 minutes
Servings 6
Author momma lew

Ingredients

Red Velvet Cake

  • 2 ¼ cup flour
  • ¼ cup cornstarch
  • 3 tbsp unsweetened cocoa powder (do not use dutch process cocoa)
  • 1 tbsp dry milk powder optional
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter unsalted, room temperature
  • ½ cup oil vegetable or canola
  • 2 cups sugar divided
  • 3 eggs large
  • 2 tsp vanilla extract
  • 1 ½ tbsp apple cider vinegar
  • ½ cup whole milk
  • 1 cup beet puree 3 beets
  • 1 tbsp lemon juice

Cream Cheese Frosting

  • 1 cup butter unsalted, room temperature
  • 12 oz full-fat cream cheese room temperature
  • 5 cups powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. To make the beet puree, cut off the stems and rinse off the beets. 

  2. Dice the beets and place into a pot filled with water covering the beets. Stir in the lemon juice.

  3. Bring to a boil then reduce to a simmer for about 30-35 minutes, until the beets are fork tender.

  4. Remove the beets and reserve the cooking water. 

  5. Scrape the skins with a fork and transfer the beets to a food processor.

  6. Add in 1/4 cup of the reserved water and process the beets until they pureed and no large pieces remain. 

  7. Preheat the oven to 350F and grease and line two 8” cake pans with parchment paper.

  8. Make the buttermilk by combining the milk and vinegar.  

  9. In a medium bowl, whisk together the flour, cornstarch, cocoa powder, milk powder, baking powder, and salt. Set aside.

  10. In a separate bowl using a hand or stand mixer with the paddle attachment, cream together the butter and 1 cup of sugar until light and fluffy.

  11. Add in the oil and remaining 1 cup of sugar and mix until smooth.

  12. Mix in the eggs one at a time, followed by the vanilla and beet puree.

  13. Alternating between wet ingredients and dry, mix in half of the dry ingredients, then the milk and vinegar mixture, then the rest of the dry ingredients.

  14. Divide the cake batter between the cake pans and bake for 35-40 minutes until a toothpick comes out clean from the center of the cake with a few moist crumbs.

  15. Allow the cakes to cool completely on. wire rack before assembling. 

  16. While the cakes cool, make the frosting.

  17. In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter until smooth.

  18. Add in the cream cheese and mix until well combined. 

  19. Mix in the powdered sugar one cup at a time and finally add the vanilla. Chill the frosting while the cakes cool. 

  20. Spread an even layer of cream cheese frosting between the two cakes and cover the entire cake in the remaining frosting.

Recipe Notes

Because it contains cream cheese frosting, keep the assembled cake covered in the refrigerator. For the best texture, let individual slices sit at room temperature for about 20 minutes before serving.