Colour-Free Red Velvet Cake with Cream Cheese Frosting

Serves 12
by Fiona Douglas

Fantastic Fiona, the face behind foodie blog Food 4 Thought is our first guest blogger of the week!!

Surprise, surprise, we are introducing some of the best Thermomix bloggers to you right here on Tenina.com week by week. (It may not be weekly...but you get the idea!) Fiona’s recipes will be here regularly. She has so many and all with beautiful pics as she is an accomplished food photographer as well. She is a passionate foodie and runs a wonderful business where she hopes to inspire others and ignite their foodie dreams. Head on over to her website for more details...but in the meantime. THANKS Fiona for a wonderful and iconic red velvet cake recipe with THE frosting from heaven...I hope you enjoy it too!

Need

  • Cake
  • 170 g raw beetroot, peeled
  • 50 g raspberries, fresh or frozen
  • 35 g lemon juice
  • 1 tbsp apple cider vinegar
  • 320 g raw sugar
  • 1 1/2 tbsp cocoa
  • 250 g butter, softened
  • 1 tsp vanilla extract
  • 300 g SR flour
  • 2 eggs
  • 1 tsp baking powder
  • Frosting
  • 300 g raw sugar
  • 250 g cream cheese
  • 180 g butter, softened
  • 1 tsp vanilla extract

Do

1  

To make Cake: Preheat oven to 180°C (170°C fan-forced). Grease and line two 20-22cm round cake tins.

2  

Place raw beetroot, raspberries, lemon juice and vinegar into TM bowl. Puree 1 min/speed 9. Remove mixture from bowl and set aside. Rinse and dry TM bowl.

3  

Place raw sugar into TM bowl and mill 5 sec/speed 9.

4  

Insert butterfly and add cocoa powder, butter and vanilla. Mix 30 sec/speed 4.

5  

Add 100g SR flour and approximately half the reserved beetroot mixture. Mix 15 sec/speed 4.

6  

Add another 100g SR flour and remaining beetroot mixture. Mix 15 sec/speed 4.

7  

Add eggs through the hole in the lid while mixing 20 sec/speed 3.

8  

Remove butterfly, add remaining SR flour plus baking powder and mix 15 sec/speed 6.

9  

Divide mixture evenly between two lined tins and bake 25 – 30 minutes or until a skewer inserted into cake middle comes out clean. Cool in tin for 5 minutes before turning onto a wire rack to cool completely.

10  

In the meantime, to make Frosting: Place raw sugar into TM bowl and mill 45 sec/speed 9.

11  

Scrape around sides of TM bowl, add all other ingredients and mix 20 sec/speed 5.

12  

Place one layer of cooled cake onto cake stand and spread frosting on top. Add second layer of cake and top with additional frosting.

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