Just made this cake. First off it is not easy on the pocket as there are lots of ingredients! Overall it is quite straightforward to make but it really is a HUGE cake. I think it would be better to halve it and just make two layers. It tastes alright but once you have left it to cool it comes out like a brick! Totally solid - not at all like the fluffy bright red sponge I was hoping for! I would also agree that is has quite an earthy taste due to the beetroot. Will not be making it again as will try and find a beetroot free version to satisfy my red velvet cravings.

The cake looked fab but the beetroot taste was definitely overpowering. Would have liked the sponge layers to be lighter in consistency as well. Used a layer of fondant over the cream cheese icing.

I did this cake a few times as it became one of my boyfriend's favorites. The sponges are very moist thanks to the beetroot which also add an interesting taste to the cake, in a good way :) Great way to impress your Valentin!

If you want to make a real red velvet cake google one with buttercream in the recipe. Best cake I ever made. Took 3 goes though as first two came out blue (honest) when using normal food colouring. You need red food colouring PASTE/GEL, it comes out really really red!

I'm not fussy but the picture for this is very deceiving. When I made mine it looked fine although a bit tall but it tasted absolutely awful. We followed this recipe exactly but with less beetroot yet the taste was so strong. I would not recommend making this cake at all as you will have to chuck it like me!!! A waste of 4 hours and my money.

So disappointing spent ages making it and when done it was far too stodgy,moist and the flavour from the beetroot was so overpowering. I'm left with an enormous cake which no one will eat! Do not make this cake.

Lovely cake.. I've made diff choc beetroot cakes before and sometimes I can taste the beet and sometimes not, so to be safe I used 50g less beetroot and 3 medium eggs. It got lots of thumbs up. Also I only had 23 cm tins and although they came out fairly thin by the time 4 were piled up it was pretty substantial!!

Hi,

Really wanted to make a red velvet cake and this is the only one showing after the search. I am thinking of using white chocolate instead and reduce the amount of beetroot. Any thoughts?

Thanks!

i loved this cake i found that the if you used a strong (high percentage) dark chocolate it covers the taste of the beetroot almost 100%

This tasted amazing, I was so pleased with it. Four layers is a bit much though, I only used three and it was still a monster cake. The beetroot also really needs to be put in a food processor- I tried putting it in chunks in the mixer and then mashing it with a potato masher which was quite messy. Also the sponges needed to be in the oven for about 10 minutes longer than stated. However, good cake and recipe. I will definitely be making it again!

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

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?

horrible, stongy. sickley

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)

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?

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

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

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

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.

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!!

:-)