Red Velvet Beetroot Cake recipe

Preparation Time: 30 minutes | Cooking Time: 40 minutes

Red velvet cake was traditionally flavoured and coloured with beetroot, so this is a very traditional recipe. It's chocolatey, light, moist and delicious and the cream cheese icing keeps it wonderfully flavoursome.


  • 400g caster sugar
  • 310g plain flour
  • 285g unsalted butter
  • 135g boiled beetroot, grated
  • 125ml milk
  • 2 tsp. vanilla extract
  • 4 eggs
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • 2 tsp. bicarbonate of soda
  • 50g unsweetened cocoa powder
  • 450g icing sugar
  • 75g cream cheese
  • 3 tbsp. thick cream
  • 1 tsp. vanilla extract
  • Pinch of salt


  1. Grease a 22x33cm or similar sized baking dish. Preheat oven to 180C. Pour lemon juice over the beetroot and toss to combine.

  2. Combine the sugar, flour, butter, milk, vanilla, eggs, salt, bicarb and cocoa in a bowl. Stir in the beetroot and lemon and combine with an electric mixer for 2 minutes or until it turns into a batter. Turn into the baking dish. Bake for 40 minutes, then cool.

  3. To make the icing, combine the cream cheese and cream, then sift in the icing sugar and stir until stiffened. Add the vanilla and salt and use to ice the cake.

For an extra-chocolatey cake, add some diced chocolate chunks. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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