Red Beet Velvet Layer Cake
All is calm, all is bright with this incredible layer cake that sleighs. Red Velvet Cake is sought after for its decadence, cream cheese frosting, and signature bright, red color. But sometimes we stop and wonder "Why and how is this cake so brightly red?" Rest assured that this cake is beautifully delicious with Suncore Foods® Red Beet Supercolor Powder. This is a decadent red velvet cake that is super moist with a delicate, tender crumb and holds a rich and dreamy cream cheese frosting you'll want to write home about! And without synthetic colors, you will feel snow good about the you're putting into your body. Make this recipe for your loved ones this season!
For the Cake:
½ cup butter at room temperature
1 ½ cups sugar
2 tsp Suncore Foods® Red Beet Supercolor Powder
3 tbsp cocoa powder
2 ½ cups all purpose flour
1 tsp Suncore Foods® Rose Salt
1 tsp baking soda
2 tsp vanilla extract
1 cup buttermilk
1 tbsp lemon juice
2 eggs room temperature
For the Cream Cheese Frosting:
2 sticks unsalted butter at room temperature
8 cups powdered sugar
16 oz cream cheese at room temperature
1 tsp vanilla extract
1. For the Cake — Preheat the oven to 350 F. Butter and cocoa powder three 6-inch cake pans. In a standing mixer, cream butter until fluffy. Add in sugar and mix until combined. Then add eggs in one at a time and beat. Add vanilla extract and mix again. In a bowl, add Suncore Foods® Red Beet Supercolor Powder, cocoa powder, lemon juice and buttermilk. Mix well and set aside. In a large bowl, sift the dry ingredients together. Add ½ of the dry and ½ of the buttermilk to the mixer alternately, mix until combined. Pour the batter into three prepared pans. Bake for about 30-35 minutes. Then cool on a cooling rack.
2. For the Cream Cheese Frosting — Cream the butter. Sift powdered sugar into a large bowl. Add room temperature cream cheese to the creamed butter. Add vanilla and beat together. Transfer buttercream to a piping bag and snip off the tip.