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Red Velvet Cake for Valentine’s Day

Cooking Method
Difficulty Intermediate
Servings 8

I've always wanted to try red velvet cake but I was always skeptical about the food colour, so I decided to try to colour it naturally by using beetroot and vitamin C, but I guess my beet was not red enough. However, the taste and texture were absolutely insane! I'm definitely planning to make it again soon! I came across this recipe while reading a very old BBC Good Food Magazine (Romanian edition) and I can only be grateful for trying it because this cake was really special and so delicious❤️

Red velvet cake has actually a very interesting story and it is actually not supposed to be artificially coloured with red. It is believed that the cake came into existence in the Victorian Era and it was called "velvet" because of its velvety and smooth texture given by the natural cocoa. The chemical reaction between the cocoa and acid (baking soda and buttermilk) would give the natural red colour.

Other sources claim that red velvet cake was invented during WWII when sugar was scarce and bakers started using beet juice to sweeten their cakes.

I can only tell you one thing: you need to try beet in cakes. It gives them an insane texture! So soft and so delicious, I can guarantee you'll love it!

    For the sponge
  • 125 grams butter
  • 100 grams dark chocolate
  • 250 grams all-purpose flour
  • 150 grams sugar
  • 1 tablespoon cocoa powder
  • 0.5 teaspoons bicarbonate of soda
  • 1 Piece egg (large)
  • 100 grams greek yogurt
  • 200 grams boiled beetroot
  • 75 milliliters hot water
  • For the frosting
  • 200 grams cream cheese (room temperature)
  • 125 grams soft butter (room temperature)
  • 100 grams icing sugar (or more, adjust it to your taste, I added only 60 g and my frosting was stable enough even without adding tons of sugar)
  1. Preparations

    Start by preheating the oven at 180 degrees. Line 2x round baking tins (mine were 16cm each) with baking sheet.

    Melt the chocolate and butter together in small pot at low temperature, making sure you don't burn it. Set aside.

    Mix the dry ingredients separately very well: the flour, cocoa, sugar and bicarbonate.

    In a blender, mix the egg, yogurt and the beetroot together until completely pureed. 

  2. Mix everything together

    Mix the beetroot, yogurt and egg mixture with the dry ingredients. Add the chocolate mix and the hot water, mix everything well, then transfer to the 2 cake tins. 

    Bake everything for approximately 30-35 minutes (the cake should be moist so don't overbake, insert a toothpick to see if it's baked enough). Let cool on a rack completely.

  3. Making the frosting

    Start by mixing the butter for approximately 1-2 minutes or until pale and fluffy. Add the icing sugar, keep on mixing with the mixer and then add the cream cheese. Set aside.

  4. Assembly

    Cut the 2 cakes into 2 equal discs (you should have 4 discs resulting or if one of them is too small, don't cut it, it's okay if you end up with 3 layers like I did). Add some frosting at the bottom of the plate and fix the first cake layer, then add 2 spoons of frosting and distribute it evenly. Repeat the steps and cover the cake with the remaining frosting. Decorate with hearts or sweets of your choice. I can guarantee you will fall in love with this cake! Happy Valentines's Day!