Red Velvet Cake with Cream Cheese Frosting

Name: Thermomix recipe: Red Velvet Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Ingredients: 170 Grams raw beetroot, peeled and roughly chopped; 50 Grams raspberries, fresh or frozen; 35 Grams lemon juice; 1 Tablespoon apple cider vinegar; 320 Grams raw caster sugar; 250 Grams butter soft and cubed; 1 Teaspoon vanilla bean paste; 300 Grams plain flour; 2 eggs; 1 Teaspoon baking powder; 2 Tablespoons cocoa powder; Pinches pink salt flakes; 300 Grams raw caster sugar; 250 Grams cream cheese cubed; 180 Grams butter soft and cubed; 1 Teaspoon vanilla extract; Pinches pink salt flakes

Serves 12 Prep Time 15 minutes Cook Time 30 minutes Rated: Print

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The classic Red Velvet cake without all the nasties, and totally delicious...much more so when you add that amazing frosting...YUM.

We have been making this recipe for years now and it is a family favourite. Surprisingly this recipe has never featured in any of my cookbooks. Thanks to the OG version, from Fiona Douglas, and then of course as with all great recipes we have tweaked and played around!

Don't be alarmed by the actual inclusion of beetroot in this cake. It truly is the colour you need, plus beetroot adds natural moisture to cakes, which helps to create a tender and moist crumb. This is especially beneficial in recipes that can sometimes turn out dry, like chocolate cake.

I have had plenty of pretty ordinary red velvet cake in my time, and this is not that! It is extraordinary...bake it and see!

We have included the cream cheese frosting here, but traditionally the frosting used on red velvet cake in the USA is Ermine Frosting, for which we are famous. So either way, delicious, so now you have to make it more than once!

Some of our other cakes;

Traditional Honey Cake

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Need

The Cake
170 Grams raw beetroot, peeled and roughly chopped
50 Grams raspberries, fresh or frozen
35 Grams lemon juice
1 Tablespoon apple cider vinegar
320 Grams raw caster sugar BUY
250 Grams butter soft and cubed BUY
1 Teaspoon vanilla bean paste BUY
300 Grams plain flour BUY
2 eggs
1 Teaspoon baking powder
2 Tablespoons cocoa powder BUY
Pinches pink salt flakes BUY
The Frosting
300 Grams raw caster sugar BUY
250 Grams cream cheese cubed
180 Grams butter soft and cubed BUY
1 Teaspoon vanilla extract BUY
Pinches pink salt flakes BUY

Do

1: To make Cake: Preheat oven to 170°C . Grease and line two 20-22cm round cake tins.
2: Place beetroot, raspberries, lemon juice and vinegar into Thermomix bowl. Puree 1 min/speed 9. Remove mixture from bowl and set aside.
3: In a clean, dry bowl place sugar into the Thermomix bowl and mill 10 sec/speed 10.
4: Add butter and vanilla. Mix 30 sec/butterfly/speed 4.
5: Add remaining ingredients, including beetroot mixture. Mix 15 sec/butterfly/speed 4. Scrape bowl and repeat. Remove Butterfly and finish combing with spatula.
6: Divide mixture evenly between cake tins and bake 25 – 30 minutes Cool in tin for 5 minutes before turning onto a wire rack to cool completely. Cut each cake in half and trim off the top.
7: to make Frosting: Place sugar into Thermomix bowl and mill 10 sec/speed 10.
8: Scrape around sides of bowl, add all other ingredients and mix 20 sec/speed 5.
9: Place one layer of cooled cake onto cake stand and spread frosting on top. Add second layer of cake and top with additional frosting. Repeat with remaining layers and finish with frosting.
10: We also love this cake with our very famous Ermine Frosting recipe which is more traditional.