Post Categories: February 2013

A Taste of the Season: Ruby Red Velvet Cake

Recipe adapted from Domino Sugar


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


  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  2. In a large mixing bowl, cream the sugar and butter until light-colored. Add eggs one at a time, beating well after each addition.
  3. In a medium bowl, sift flour, cocoa powder, baking powder, baking soda and salt.
  4. In another medium bowl, whisk together buttermilk, vinegar and vanilla. Purée the beets, then fold into buttermilk mixture.
  5. Slowly add dry ingredients and buttermilk-beet mixture to butter mixture, mixing well after each addition. Pour into greased pans.
  6. Bake at 350°F for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool completely before stacking and frosting.