Comments on: red velvet cake, with beets!

By: Sharon

Sharon — Thu, 24 Feb 2011 22:11:02 +0000

This is great. We were just having a discussion about making a red velvet cake but I had to use food coloring. I like the all natural approach and couldn’t figure out what would be different about a chocolate cake vs. red velvet. Now that I see that beets were the original red I will have to try this recipe out. I wonder if I could use beetroot powder?

By: kristen

kristen — Mon, 22 Feb 2010 21:34:19 +0000

this recipe yields about 16+ cupcakes, so probably one layer. i have not made a layered cake using this recipe but i am sure that it would work beautifully. good luck!

By: Jane

Jane — Mon, 22 Feb 2010 20:36:51 +0000

How many cupcakes does this yield and could this be a layer cake instead and how many layers would that yield?

By: Amy

Amy — Fri, 12 Feb 2010 04:57:18 +0000

six beets (two bunches) were exactly two cups!

By: Bridget

Bridget — Mon, 01 Feb 2010 20:52:05 +0000

how many beets and what size does it take to make a cup of puree

By: Pam

Pam — Mon, 28 Dec 2009 00:06:31 +0000

When baked did the cake retain its red color? I want to make my 1st red velvet cake and I’d prefer to used beets. But the recipes I’ve read on-line all say that the beet make the cake drier and lose their red color and become brown.

By: mo

mo — Thu, 01 Oct 2009 01:40:10 +0000

Red velvet cake traditionally used beets…so you’re going back to the classic.
I lost my recipe so thank you!

By: erin

erin — Fri, 13 Mar 2009 17:43:29 +0000

these are delightful. i’ve always thought that beets could be used to replace all that red food coloring–i’ve just never tried it! thanks for sharing the recipe. and thanks for sharing this site, it’s perfect.