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Mini Beet Red Velvet Cake Recipe

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★★★★★

4.7 from 108 reviews

This Mini Beet Red Velvet Cake is a delightful twist on the classic red velvet, incorporating roasted beet puree for natural color and moisture. Soft, tender, and rich with a creamy homemade cream cheese frosting, this cake is perfect for intimate gatherings or special occasions. The roasted beet adds a subtle earthiness and vibrant hue, making it as visually stunning as it is delicious.

Ingredients

Scale

Cake

  • 1 ¾ cup all-purpose flour
  • 2 tablespoons Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • ½ cup canola oil
  • ¾ cup buttermilk
  • 2 teaspoons distilled white vinegar
  • 2 large eggs
  • 1 tablespoon vanilla essence (vanilla bean paste preferred)
  • 1 large red beet, roasted & pureed (about ½ cup)

Frosting

  • 8 ounces block-style cream cheese, softened
  • ½ cup (1 stick) butter, softened
  • 2 ½ cups powdered sugar
  • 1–2 teaspoons vanilla essence (vanilla bean paste preferred)

Instructions

  1. Prepare the Beet: Preheat the oven to 400°F. Trim and clean the beet, coat it with oil, and wrap tightly in foil. Place it on a baking sheet and roast for 45 minutes to 1 hour until tender. Once cooled, peel off the skin and puree the beet in a high-speed blender or food processor until smooth, adding a tablespoon of water if needed. Set aside ½ cup of beet puree for the recipe.
  2. Prepare Cake Pans: Lower the oven temperature to 350°F and position a rack in the center. Spray two 6-inch round cake pans with nonstick spray, line each with parchment paper, and spray the parchment as well.
  3. Mix Dry Ingredients: In a large mixing bowl, combine flour, cocoa powder, baking powder, salt, dark brown sugar, and granulated sugar. Stir until combined.
  4. Mix Wet Ingredients & Combine: Add the canola oil, buttermilk, white vinegar, eggs, vanilla essence, and beet puree to the dry ingredients. Whisk just until the batter is smooth and loose.
  5. Fill Pans & Bake: Evenly divide the batter between the prepared pans. Tap gently to release air bubbles. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Cool the cakes in the pans for 15 minutes, then invert onto wire racks to cool completely. Level the tops if needed and save any scraps for decoration.
  7. Make Frosting: Beat the cream cheese and butter until light and fluffy (2-3 minutes). Gradually add powdered sugar on low speed, then increase to high and beat until smooth and lump-free. Mix in vanilla essence until fully combined.
  8. Assemble the Cake: Spread a tablespoon of frosting on your serving plate to anchor the cake. Place one cake layer on it, spread about ½ cup of frosting evenly on top. Add the second layer, then frost the top and sides of the cake. Optionally apply a crumb coat and chill for 30 minutes before applying the final frosting layer.
  9. Decorate & Chill: Garnish with cake scrap crumbles as desired. Refrigerate the finished cake before slicing to ensure clean cuts. Store at room temperature up to 1 day or refrigerate covered for 3-4 days.

Notes

  • Roasting the beet adds natural sweetness and vibrant color without artificial dyes.
  • Use gloves when peeling beets to avoid staining your hands.
  • Be sure to fully cool the cakes before frosting to prevent melting the frosting.
  • The crumb coat helps seal crumbs and creates a smooth finish for the final frosting.
  • Chilling the cake before slicing makes for cleaner slices and better presentation.
  • Leftover cake scraps can be used as decorative crumbles on top or as cake pops.

Keywords: red velvet cake, beet puree cake, mini cakes, cream cheese frosting, baked dessert, natural food coloring, moist cake

Find it online: https://cookwithruby.com/mini-beet-red-velvet-cake-recipe/