Red velvet cake

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• helen

  24 January 2012

  helen rated and commented on this recipe

  

  Deliciously moist chocolate cake. I only used half the recipe quantity and made a 2 layer sponge, only having 2 a 20cm cake tins I found this was plenty big enough. Would definately make the chocolate cake again, maybe with a chocolate ganache filling/topping instead.

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• susure

  08 February 2012

  susure rated and commented on this recipe

  

  This cake was amazing. I cooked everything in two batches. I cut the sponge with a thread. I will definetely make it again. Though it is very very filling- 2 packs of butter and 1kg of sugar for a whole cake!

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• susannahg

  08 February 2012

  susannahg rated and commented on this recipe

  

  Beautiful cake - and a real show-stopper. I made a super big cake adding on an extra third to the ingredients and 23" cake tins. It was mahoosive and very tasty - I added smarties and a hundreds and thousands letter for the birthday girl but I did use 3 packs of butter...phew! Beetroot and yoghurt gave the cake a really light sponge and I let people know it was one of their five a day...

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• Sweettreats

  10 February 2012

  Sweettreats commented on this recipe

  Please help I have a freind who is allergic to beetroot but am desperate to make this cake and suitable alternatives?

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• Jax

  11 February 2012

  Jax commented on this recipe

  I don't have the recipe but I have tried chocolate cake with courgette, yummy and moist.

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• LadyV

  14 February 2012

  LadyV rated and commented on this recipe

  

  My hubby said this was the best chocolate cake he's ever eaten (and he's eaten a few!) Very impressive special occasion cake that's not hard to do. The cream cheese icing set it off beautifully and the cake was soooo moist, maybe that's the beetroot? Will make again for sure.

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• Jackie

  16 February 2012

  Jackie rated and commented on this recipe

  

  I was really looking forward to this cake after the great comments. The texture and frosting were good but the cake had a strong beetroot flavour which, for me, doesn't work in a cake (I like beetroot as a vegetable). It could be personal taste or the beetroot I used was particularly strong but I won't be trying this again. We had to throw the whole cake in the bin - I hate waste but nobody would eat it after a couple of mouthfuls.

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• Belkey

  16 February 2012

  Belkey commented on this recipe

  This cake was a nightmare to serve, 4 tiers is too high to cut manageable and the slices are so tall, they could verge on the side of gluttony!

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• Julie Smart

  17 February 2012

  Julie Smart rated and commented on this recipe

  

  I wasn't keen on this one. I too could taste the beetroot which spoilt it for me and it was definately too big!

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• 10cwang

  17 February 2012

  10cwang rated and commented on this recipe

  

  It's my mum's friend's bday so I thought I'd make her this cake. Not made it yet but I'm hoping it works because it's the first time I've used beetroot in any cooking, let alone cakes!! Sounds nom though!! :-)

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• Vinz

  17 February 2012

  Vinz rated and commented on this recipe

  

  Agree with a lot of comments above...this cake had a very strong beetroot flavour which spoilt the whole taste. Made it for a dinner party and it was a disaster.

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• Shiwi

  18 February 2012

  Shiwi rated and commented on this recipe

  

  Did it for a family member's birthday brunch, everyone loved it and couldn't stop eating from it.

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• Anna

  20 February 2012

  Anna rated and commented on this recipe

  

  As other people have said, we couldn't eat the cake - the beetroot taste just came out too strongly. Such a shame!

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• DebbieT

  20 February 2012

  DebbieT rated and commented on this recipe

  

  Beautiful cake I read comments above and reduced amount of beet root by 50g, I baked in two v large tins then sliced each cake in half, kitchen looks like there has been an explosion, next time I will bake in 4 Tins they took over an hour in the 2 large tins cake is lovely as is cream cheese I ran out of frosting but probably becoz I baked in wrongs tin but really lovely cake

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• Luis

  22 February 2012

  Luis commented on this recipe

  I am intrigued as the cake looks stunning, but I am concerned about the beetroot comments. Guys, are you sure you didn't mistakenly use vinegar preserved beetroot?

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• soullessfire

  24 February 2012

  soullessfire commented on this recipe

  Unfortunately I can taste the beetroot in the finished cake. Even the sweet, creamy frosting just doesn't mask it for me. It's a fairly strong taste that is masking the chocolate taste too. If I made it again, I'd use half the beetroot and maybe put another egg in to lighten it up as it is a fairly stodgy consistency and I prefer my cakes to be more spongey. (No I didn't use picked beets. I ate the 2 spare beets from the pack so I'm sure of that, in fact they tasted fairly sweet so I was pretty hopeful)

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• sparkle487

  25 February 2012

  sparkle487 rated and commented on this recipe

  

  horrible, stongy. sickley

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• Sarah-Jane

  22 March 2012

  Sarah-Jane commented on this recipe

  I used half the amount of beetroot due to previuos comments and it was fine. Made it for a charity event and everyone loved it. Disappointed that is wasn't more red, hence the name! Should I leave out the cocoa powder next time?

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• Sarah-Jane

  22 March 2012

  Sarah-Jane rated this recipe

  

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• neverley

  26 March 2012

  neverley commented on this recipe

  I've not made this recipe yet, but have found two other recipes that do not use beetroot at all. Look on BBC Food under Red Velvet Cake

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http://www.bbcgoodfood.com/recipes/1912636/

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Ingredients

• few sweets to decorate, we used jelly hearts from a sweet shop (optional)

FOR THE SPONGES

• 250g butter , plus extra for greasing
• 200g dark chocolate , broken into chunks
• 500g plain flour
• 500g golden caster sugar
• 2 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 large eggs
• 200g natural yogurt
• 400g cooked beetroot in natural juices (not vinegar)
• 4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)

FOR THE FROSTING

• 200g full-fat soft cheese , at room temperature
• 250g butter , softened
• 400g icing sugar , sifted
• 2 tsp vanilla extract

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Difficulty and servings

Serves 12

Preparation and cooking times

Cook 30 mins

sponges can be frozen before assembling

Ingredients

• few sweets to decorate, we used jelly hearts from a sweet shop (optional)

FOR THE SPONGES

• 250g butter , plus extra for greasing
• 200g dark chocolate , broken into chunks
• 500g plain flour
• 500g golden caster sugar
• 2 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 large eggs
• 200g natural yogurt
• 400g cooked beetroot in natural juices (not vinegar)
• 4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)

FOR THE FROSTING

• 200g full-fat soft cheese , at room temperature
• 250g butter , softened
• 400g icing sugar , sifted
• 2 tsp vanilla extract

PER SERVING

656 kcalories, protein 5g, carbohydrate 75g, fat 37 g, saturated fat 23g, fibre 1g, sugar 61g, salt 0.8 g

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