Naturally Red Velvet Cake with Cream Cheese Frosting
Prep time
Bake / Cook time
Total time
A delicious and moist naturally red velvet cake that contains no artificial food coloring paired with a divine cream cheese frosting is a great option for those who prefer all things natural.
Recipe type: Cake
Cuisine: American
Serves: serves 10 - 12
For the Red Velvet Cake:
Make ahead: ¾ cup + 2 tablespoons beet puree measured out from:
  • 3 large red beets / or 4 small
  • 8 tablespoons water
  • 6 tablespoons lemon juice
  • ½ teaspoon vinegar
For the Cake:
  • 3 cups all-purpose flour (405 g)
  • 4 teaspoons baking powder (20 g)
  • ½ teaspoon salt
  • 2 teaspoons Hershey’s natural cocoa powder (not dutch) (6 g)
  • 1 teaspoon ground cinnamon (2 g)
  • 1 cup / 2 sticks unsalted butter (226 g)
  • 2 cups granulated sugar (424 g)
  • 4 whole eggs
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (190 g)
  • ¾ cup + 2 tablespoons beet puree (217 g)
For the Cream Cheese Frosting:
  • 1 cup / 2 sticks unsalted butter (226 g)
  • 2 packages cream cheese (452 g)
  • 1 teaspoon salt
  • 7 cups powdered sugar (820 g)
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons milk
For the beet puree:
  1. Preheat oven to 350°F. Slice the red beets in half and place in a shallow baking dish. Pour the water over the beets. Cover the baking dish with aluminum foil and bake for 1 hour until the beets are tender when pierced with a fork. Let the beets cool, then peel the skins off. Puree the beets in a food processor together with the lemon juice. Process until smooth and thick. Add the vinegar and pulse to blend. Measure out¬ ¾ cup + 2 tablespoons beet puree and set aside.
For the red velvet cake:
  1. Spray three 8-inch round pans or 7-inch round pans with non-stick cooking spray.
  2. Sift together the flour, baking powder, salt, cocoa powder and ground cinnamon, then whisk to combine.
  3. Place the butter in the bowl of a stand mixer. Using the flat beater attachment, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy.
  4. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Add the vanilla extract and mix to blend.
  5. Add the sifted dry ingredients in three parts alternating with the buttermilk. Start and end with the dry ingredients. Scrape down the bowl and beat until the batter is smooth and well blended.
  6. Add the beet puree and beat further to blend just until the batter is smooth. Mix the batter with a few final strokes by hand with a silicon spatula.
  7. Divide and level off the batter among the three baking pans. Bake for 30 – 32 minutes in an oven preheated to 350°F.
  8. Remove the pans from the oven and place on a wire rack. Let the cakes cool completely in the pans before turning out.
For the Cream Cheese Frosting:
  1. Using the flat beater of a stand mixer, cream the butter until smooth and fluffy.
  2. Add the cream cheese beating further until well combined.
  3. Add the powdered sugar one cup at a time beating well before adding the next cup.
  4. Mix in the vanilla extract.
  5. Add milk only as needed if frosting needs to be slackened.
  1. Place one cake layer on a cake plate. Spread about ½ - ¾ cup frosting on the surface. Top with a second cake layer and repeat with the third cake layer. Spread a thin layer of frosting on the top and sides of the cake. Chill the cake for 15 – 20 minutes>
  2. Spread the rest of the frosting evenly all over the cake. Press the back of a spoon on the surface to give the frosting some texture.
  3. Decorate the top of the cake with macarons filled with any red filling such as raspberry or strawberry. Or an easier option would be to sprinkle red M&M’s on top.
  4. Store the cake in a cake keeper in the refrigerator.
Make the beet puree ahead of time and store it in the fridge. Thaw to room temperature before adding to cake batter.
Recipe by SugaryWinzy at