Growing Chefs! Ontario “Red Velvet” Beet Cake

“Red Velvet” Beet Cake

This recipe makes an incredibly delicious and colourful red cake, but instead of food colouring, uses the natural red colour of beets!
Serves 8 to 10
1 1/3 cups pastry or all purpose flour1 cup granulated sugar1 tablespoon cocoa powder1 teaspoon baking powder1/2 teaspoon fine sea salt2 tablespoons beetroot powder2 egg yolks (at room temperature)3/4 cup grapeseed oil1/2 cup buttermilk1 tablespoon apple cider vinegar2 teaspoons vanilla extract4 egg whites (at room temperature)2 teaspoons beetroot powder Cooking Spray
2x 8inch cake pans with parchment paperStand mixer with whisk attachmentBowls of various sizesSpatulaMeasuring cupsMeasuring spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Begin by separating the egg yolks from the egg whites. Tap the eggs on a flat surface, and hold above a bowl with a second bowl to the side. Turn the egg right way up and pull the shell apart. Allow the egg whites to fall into the bowl below. Tip the yolk back and forth between the two parts of the shell until all the egg white has fallen into the bowl, then drop the yolk into the separate bowl to the side.

Measure out the flour, sugar, baking powder, cocoa powder, salt, the two separate amounts of beetroot powder, grapeseed oil, buttermilk, apple cider vinegar, and vanilla.

Cut two pieces of parchment paper to the same size as the bottom of the cake tins. Spray generously with the cooking spray and place the parchment in the cake tin.

Preheat the oven to 350°F.

Get Cooking!

In a large bowl, combine the flour, cocoa powder, baking powder, salt, and the two tablespoons of beetroot powder. Give the ingredients a stir with the whisk to ensure they are evenly combined.

In a separate large bowl, add the egg yolks, oil, buttermilk, vinegar, and vanilla, and stir to combine.

In the bowl of a stand mixer with the whisk attachment, add the egg whites and beat on medium high speed until soft peaks form. Add the two teaspoons of beetroot powder and continue whisking until the mixture forms stiff peaks.

Add the dry ingredients to the bowl with the egg yolk mixture, and whisk until combined in a smooth batter.

Add ¼ of the egg white mixture to the batter, and stir to combine.

Gently add the remaining egg whites, and using a spatula, gently fold it into the batter. Run the spatula down to the bottom of the bowl, turn the bowl ¼ turn, and scoop up along the sides and bring over the top.

Divide the batter evenly between the two cake tins and bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes up clean.