Purple Velvet Torte Beet Cake
Indulge in the earthy elegance of a Purple Velvet Torte Beet Cake, a vibrant twist on the classic red velvet. This moist, tender cake is naturally infused with the sweet, rich flavor of roasted beet puree, lending an exquisite purple hue and a subtle depth of flavor. Enhanced with cocoa powder for a chocolatey undertone, it’s perfectly balanced with tangy buttermilk and a silky cream cheese frosting kissed with a hint of lemon. Perfect for special occasions or simply celebrating colorful seasonal ingredients, this show-stopping dessert combines wholesome beets with luxurious, bakery-quality appeal. Whether you’re a beet lover or just seeking a unique dessert experience, this recipe is a standout you’ll want to savor.
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Ingredients
- 2 medium beets
- 200 grams granulated sugar
- 50 grams brown sugar
- 180 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 120 ml buttermilk
- 200 grams cream cheese, softened
- 100 grams unsalted butter, softened
- 150 grams powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and wrap the beets individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Allow the beets to cool, then peel and puree them in a food processor until smooth.
Step 2
Reduce the oven temperature to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
Step 3
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4
In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs together on medium speed until light and fluffy, about 2 minutes.
Step 5
Mix in the vegetable oil and vanilla extract until combined, then add the beet puree and mix until evenly incorporated.
Step 6
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined. Do not overmix.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 9
To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy. Gradually sift in the powdered sugar and beat until fluffy. Mix in the lemon juice and heavy cream until the frosting is smooth and spreadable.
Step 10
Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Step 11
Decorate as desired, slice, and serve. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1477.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5025.7 |
| Total Fat 287.1g | 0% |
| Saturated Fat 122.8g | 0% |
| Polyunsaturated Fat 68.5g | |
| Cholesterol 855.4mg | 0% |
| Sodium 3781.0mg | 0% |
| Total Carbohydrate 594.5g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 422.8g | |
| Protein 57.6g | 0% |
| Vitamin D 146.4IU | 0% |
| Calcium 552.9mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1832.4mg | 0% |
Source of Calories