Comments on: Red Velvet Cake with Beets?!

By: Ginny Ickle

Ginny Ickle — Thu, 16 May 2013 22:52:19 +0000

Carob: If you wish to substitute carob powder for the cocoa powder, I recommend using at least 1c of carob powder per layer (twice the cocoa powder called for above) and reducing the flour amount accordingly. (Actually, I would use at least 1.5 cups, but one might do it.) I also recommend replacing the milk and oil with yoghurt, and still adding the lemon juice; carob does not have the sharp edge of chocolate, and you really want to keep that edge in the cake.

By: Peggy

Peggy — Thu, 16 May 2013 13:53:35 +0000

I would also like to know if this can be accomplished with canned beets. I never had Red Velvet on my cake list because I HATE using dyes, but it is so popular and most people don’t care that it has dyes in it. I have been trying to experiment with different natural alternatives. So far, this recipe seems to be the best, but I have a friend that grows her own beets and cans them, so I was wondering if I would get the same result using those.

By: Chocolate Beet Cake | chocolate & carrots

Chocolate Beet Cake | chocolate & carrots — Mon, 29 Apr 2013 11:25:37 +0000

[...] adapted from BakeCakery [...]

By: Amy

Amy — Fri, 12 Apr 2013 13:45:42 +0000

So sorry to hear that! I’m curious if you roasted the beets ahead of time? With the 1/4 c. of chocolate and having cooked the beets, it just tasted like cake to me!

By: Elizabeth

Elizabeth — Wed, 27 Mar 2013 03:50:22 +0000

I made this for my daughter’s 14th birthday and it tasted like beets. It was just awful. None of us could eat it.

By: Amy

Amy — Fri, 22 Mar 2013 16:41:38 +0000

I agree that it is a very chocolatey version of Red Velvet cake! For me, the more chocolate the better though

By: cindy scott day

cindy scott day — Mon, 18 Mar 2013 21:19:42 +0000

There was too much chocolate in this cake and it came out way too brown. It tasted great though. It needs less than half this amount of cocoa.

By: Zakiah

Zakiah — Sun, 17 Mar 2013 06:11:02 +0000

Thanks for sharing this recipe cuz I have been trying to find an ‘original’ red velvet cake recipe for ages and most of them do not use beet root and comes out really dry and tasteless!! Me and my mom are going to try and bake red velvet cake using your recipe really soon!!

By: Red Velvet Ice Cream (#49) « 52 Scoops

Red Velvet Ice Cream (#49) « 52 Scoops — Thu, 14 Feb 2013 04:35:27 +0000

[...] recipes is the last thing I want to do! Fortunately, I came across Bake Cakery’s post on Red Velvet Cake made with beets. This was the perfect inspiration to use beets in another ice cream recipe and in a way that will [...]

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Wed, 13 Feb 2013 20:41:52 +0000

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