When I was a child, I can still taste the potato tacos my mother used to make. We cherished them! Additionally, they go well with mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups white sugar
- 1 cup buttermilk
- 1 cup pureed cooked beets
- ½ cup vegetable oil
- 2 eggs
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-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.
- Where I live I use “gasificante”, which is 1 teaspoon baking soda and 1 teaspoon malic and tartaric acid instead of using baking powder.
- Avoid over-mixing the cake batter in step 3 as much as possible.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 510 mg |
| Sugars | 33 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
No. I liked th eidea of using beets as something healthier to color the cake but it was not good.
The first time I followed the recipe to a tee, it came out very dense and a bit crumbly/dry. But the taste was really good. The second time, I pureed the beets and eggs together, 3 tablespoons of cocoa, and used less flour. The taste was wonderful and so moist but still too crumbly. My family ate almost all of it in one sitting! I need to work out the flour issue and this will be our new family cake!
This was a very delicious cake. Moist, not too much food coloring, and just delicious. I made this recipe because someone had given me 4 cans of beets and I figured why not make something sweet and delicious my family would love to try. No child would know there are beets in there.
Made this recipe twice. Without food colouring, both times it came out a brown colour and I found there was little to no flavour . The first time I thought maybe I did something wrong, second time it was the same. I Will be scrapping this recipe and looking for another
Very moist cake! Love using the beets as a “secret ingredient” for moisture. I decided to leave out the food coloring to make it more natural- it was a gorgeous deep magenta batter and cooked up brown- guess I missed the other review that said that happened! I will make again and use the coloring to make it red for Valentine’s Day, and might try it without the cocoa to see how that turns out.
This cake is tasty and moist… but it doesn’t taste like red velvet at all. I didn’t use food coloring since the batter was bright red, but when it baked up, it turned brown (like chocolate). I think if I made this again, I’d add a little more cocoa powder and call it a chocolate cake. Also, how sweet your beets are will determine how sweet the cake is, so taste the batter and adjust the sugar accordingly.
The beets give it a very deep red coloring. This is a very moist and not to sweet tasting cake. I like it best without the icing. I made the sheet cake but would like to try a Bundt and sprinkle confectioners sugar over it in lieu of the icing.
Loved this rich and moist cake that I made!
I absolutely loved this cake. Will make it again soon. I hate using too much food coloring. It is a very delicious and healthier alternative.
loved it been looking for a way to do a real red velvet thanks for the recipe