Recipe adapted from Domino Sugar
INGREDIENTS:
1 ¼ cup granulated sugar
¾ cup butter, softened
3 eggs
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 tsp. white vinegar
2 tsp. vanilla extract
2 cups cooked beets
1 (16 oz.) container cream cheese frosting
DIRECTIONS:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large mixing bowl, cream the sugar and butter until light-colored. Add eggs one at a time, beating well after each addition.
- In a medium bowl, sift flour, cocoa powder, baking powder, baking soda and salt.
- In another medium bowl, whisk together buttermilk, vinegar and vanilla. Purée the beets, then fold into buttermilk mixture.
- Slowly add dry ingredients and buttermilk-beet mixture to butter mixture, mixing well after each addition. Pour into greased pans.
- Bake at 350°F for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool completely before stacking and frosting.