Golden Beet Cake With The Best Cream Cheese Frosting Recipes

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BEET RED VELVET CAKE



Beet Red Velvet Cake image

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
  • Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
  • In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
  • Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
  • Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
  • Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
  • To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING



Golden Beet Cake With the Best Cream Cheese Frosting image

This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.

Provided by Joe Sevier

Categories     Spring     Mother's Day     Easter     Dessert     Cake     Beet     Cream Cheese     Almond     Butter     Coriander     Cardamom     Egg     Cherry     Milk/Cream     Vanilla     Peanut Free     Soy Free     Vegetarian

Yield 12-16 servings

Number Of Ingredients 23

Cake
Unsalted butter, room temperature (for pans)
1½ cups (135 g) sliced skin-on almonds
¾ tsp. ground coriander
½ tsp. ground fennel seeds
¼ tsp. ground cardamom
2¼ cups (281 g) all-purpose flour
1 Tbsp. baking powder
1¼ tsp. kosher salt
4 large eggs, room temperature
1½ cups grapeseed oil or vegetable oil
1½ cups (300 g) granulated sugar
1 (12-oz.) jar pitted sour cherries in juice or light syrup (such as Oregon Red Tart Cherries in 100% Juice; about 1 cup), drained, finely chopped, plus 6 Tbsp. juice, divided
9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed)
Frosting and assembly
1 cup (200 g) granulated sugar
½ cup (62 g) all-purpose flour
¾ tsp. kosher salt
1¾ cups whole milk
2 tsp. vanilla extract
⅛ tsp. almond extract (optional)
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
16 oz. cream cheese, slightly softened, cut into pieces

Steps:

  • Cake
  • Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
  • Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
  • Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
  • Frosting and assembly
  • Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
  • Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
  • Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
  • Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

BEET SURPRISE CAKE



Beet Surprise Cake image

Made with fresh red beets. It is delicious, nice and moist, a recipe that has been in the family a long time. You would not believe how good it is until you make it.

Provided by OKBEE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 18

Number Of Ingredients 17

2 teaspoons lemon juice
1 cup beets, boiled and grated
2 ½ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
½ cup unsweetened cocoa powder
1 ¼ cups melted butter
4 eggs, beaten
2 tablespoons honey
½ cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar

Steps:

  • Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
  • Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
  • To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 65.2 g, Cholesterol 81 mg, Fat 16.2 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 399.3 mg, Sugar 49.9 g

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Top Asked Questions

How do you make a beet surprise cake?
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Can you put beet frosting on chocolate cake?
Beets add moisture and sweetness to the cake. Beets do not make the cake taste like a salad. That’s an important thing to know. The cake batter will be a purple color, but will bake into a moist chocolate cake with no trace of beets. Let’s talk about frosting. Butter and cream cheese are left at room temperature until soft.
How long do you bake a golden beet cake?
Divide batter between prepared pans and smooth surface. Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40–45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans.
What makes a red velvet beet cake red?
Beet Red Velvet Cake. Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color.

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