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. 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
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
BEET CAKES WITH SWEET GREEK YOGURT
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.
- Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
- Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
- Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake.
- Yield: 4 servings
- Preheat oven to 150 degrees F.
- Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes.
- Yield: 4 servings
RED VELVET CAKE WITH BEETS
After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.
Provided by sopenia
Categories Desserts Cakes Sheet Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
- Sift flour and baking powder together in a large bowl.
- Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g
CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)
Provided by Tyler Florence
Categories dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
- While the cake is cooking, whip the cream until it becomes light and fluffy.
- Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
TYLER FLORENCE'S RED VELVET BEET CAKE
I saw Chef Tyler Florence make this on the View today and I think it's such a great idea to enjoy red velvet cake without all the red dye!
Provided by Chef Au Vin
Categories Dessert
Time 1h5m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CAKE:.
- Preheat oven to 350°F.
- Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
- Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
- Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
- FOR THE CREAM CHEESE FROSTING:.
- Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
Nutrition Facts : Calories 1365.5, Fat 107.5, SaturatedFat 62.8, Cholesterol 339.7, Sodium 687.5, Carbohydrate 87.6, Fiber 1.2, Sugar 66.8, Protein 17.7
BEET RED VELVET CUPCAKES
At The Sylvia Center, teens learn to use only natural ingredients, replacing artificial and harmful substances, like food coloring, with plant-based ingredients. For these red velvet cupcakes, students made safe, natural food-coloring using beets.
Provided by Thesylviacenter
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
- Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
- Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
- Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
- Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
- FROSTING.
- 10 ounces of cream cheese (such as Philadelphia), room temperature.
- ¼ cup of pure maple syrup.
Nutrition Facts : Calories 500.6, Fat 19.9, SaturatedFat 11.9, Cholesterol 116.4, Sodium 641.2, Carbohydrate 75.9, Fiber 1.9, Sugar 47, Protein 6.9
TYLER FLORENCE'S RED VELVET BEET CAKE
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- FOR THE CAKE:.
- Preheat oven to 350°F.
- Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
- Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
- Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
- FOR THE CREAM CHEESE FROSTING:.
- Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
More about "tyler florences red velvet beet cake recipes"
RED VELVET BEET CAKE RECIPE | TASTING TABLE
From tastingtable.com
3/5 (35)Category DessertCuisine Regional AmericanTotal Time 2 hrs 40 mins
- Make the Cake: Prepare the beets: Preheat the oven to 350°F (176.7°C). Wrap each beet in foil, and roast the beets for about 1 hour, until a knife pokes easily through the entire flesh. Allow the beets to cool in the foil, and then carefully peel each beet, discarding the skins. In a blender, puree the cooked beets on high speed with 3 tablespoons water until very smooth, a minute or two. Measure out 2 cups plus 2 tablespoons (480 grams/17 ounces) of the puree, and set it aside. (Reserve the remaining puree for another use.)
- Butter or spray two 8-inch round cake pans, line them with parchment, and grease again. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and salt on high speed until the mixture becomes pale in color and falls back on itself in ribbons when the whisk is removed, 4 to 6 minutes. Fold in the beet puree until the batter is streaked with color but not completely incorporated. This will prevent the beaten eggs from deflating too much as you mix the batter.
- Sift together the cake flour and finely ground chocolate, then fold them into the batter until just combined. Divide the mixture evenly between the prepared cake pans. Bake the cakes for 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack, and refrigerate for 2 to 3 hours. Slice the cakes in half horizontally (using a serrated knife) to make 4 cake rounds.
10 BEST TYLER FLORENCE CAKE RECIPES | YUMMLY
From yummly.com
5/5 (1)
RED VELVET FLOURLESS BEET CAKE | EDIBLE DOOR
From edibledoor.ediblecommunities.com
RECIPE: RED VELVET BEET CAKES | CBC LIFE
From cbc.ca
RED VELVET BEET CAKE RECIPE - MEREDITH TOMASON | FOOD & WINE
From foodandwine.com
Servings 8-10Total Time 4 hrsCategory Desserts, Cake Recipes
- In a medium saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 40 to 45 minutes. Drain and let cool completely. Peel the beets and cut into chunks, then puree in a food processor until very smooth. Measure 1 cup of the puree and reserve the rest for another use.
- In a stand mixer fitted with the paddle, beat the cream cheese with the butter, vanilla seeds and salt at medium speed until smooth. At low speed, beat in the confectioners’ sugar until incorporated, then beat the icing at medium speed until light and very smooth. Refrigerate until lightly chilled and firmed up, about 30 minutes.
VALENTINE'S DAY CAKE: ALL NATURAL RED VELVET BEET CAKE ...
From localmilkblog.com
Estimated Reading Time 6 mins
RED VELVET CHOCOLATE BEET CAKE - LETTY'S KITCHEN
From lettyskitchen.com
4/5 (2)Total Time 1 hr 50 minsEstimated Reading Time 5 mins
BEET RED VELVET CUPCAKES RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (4)Total Time 1 hr 35 minsServings 24
RED VELVET BEET CUPCAKES RECIPE | COOKING LIGHT
From cookinglight.com
Servings 18Calories 223 per servingTotal Time 1 hr 45 mins
RED VELVET BEET CAKE WITH GREEK YOGURT TOPPING | GREEK ...
From pinterest.ca
BEST RED VELVET CAKE RECIPE WITH BEETS - COOKEATSHARE
From cookeatshare.com
TYLER FLORENCE'S RED VELVET BEET CAKE RECIPE - FOOD.COM
From pinterest.com
RED VELVET BEET CAKE - YOUTUBE
From youtube.com
RED VELVET CAKE WITH BEETS RECIPE
From crecipe.com
RED VELVET CAKE WITHOUT THE FD&C RED DYE #40 : SAFEMAMA.COM
From safemama.com
TYLER FLORENCES RED VELVET BEET CAKE RECIPES
From tfrecipes.com
RED VELVET BEET CAKE RECIPES
From tfrecipes.com
10 BEST BEET POWDER RED VELVET CAKE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love