1. Hello,
    I’m supposed to make a red velvet wedding cake without using red dye. Do you know of a recipe where dye made out of beet powder is used? Any advice you can give would be appreciated.

  2. Hello! Do you have a corresponding recipe for the macarons? I would love to make macarons with the gorgeous white exterior and red interior for the cake I am making. Any recipes/points/tips/links would be appreciated!

    Best Regards and thank you in advance.

    Gabriella C.

  3. Hi, I would like to try to make this recipe again but just using 1 pan. Should I just half all the ingredients?

    1. Author

      Hi Rose,
      Apologies for the delayed response. Yes, try halving the recipe if you want to use only one pan.

  4. I made the cake today and before put it in the oven was pinky but once out of the oven was light brown. I follow the recipe. What do you think went wrong? I read that cook beets change colours. My daughter would like this for her birthday. Has anyone tried it and got red colour?

    1. Author

      Hi Rose,
      Not sure what happened with your cake but once you mix in the beet puree, your batter should turn a bright red and should remain red once baked. If anyone has tried the recipe, please feel free to chime in with your results.

      1. I would like to try it again but just using 1 tin. So, would I just half all the ingredients?

      2. Author

        Hi Rose,
        You could try halving the recipe if you want to use just one pan.

  5. This cake looks delicious! I’m going to give it a try. I noticed you’ve included both imperial and metric measurements. I was just wondering which measurements you use yourself. Volume or weight? Thanks!

    Nila @ The Tough Cookie
    1. Author

      Hi Nila,
      I’ve always measured by volume and am more comfortable with it just out of habit.

  6. First off the cake and frosting taste amazing! The main issue I had with the recipe is the beet puree – my cake is not red at all, but maybe a slight rose color. Also it seems like there isn’t enough cocoa powder for this recipe, although the cake is delicious, it’s missing that subtle chocolate taste that red velvet cakes usually have. After looking at other recipes, it seems like the amount of cocoa powder required for this recipe is far less that what is normally used.

    1. Author

      Hi Mary,
      Thanks for the feedback. Not sure why your cake turned out pale because each time I tested the recipe, the color imparted by the beets was pretty intense. As for the cocoa powder, you can adjust that to your preference, but I found that a smaller amount made for a better shade of red.

  7. For the beetroot puree, do you include the water from the baking dish? Thanks

    1. Author

      Hi Linda,
      No, don’t include the water. Once the beets are baked and tender, just remove them from the baking dish and puree them in the food processor.

  8. Hello I am wanting to make naturally red velvet cupcakes for my wedding with the big cake on top to cut. How full would I do the muffin tins and how long/what temp would I cook for please? Your cake looks wonderful.

    1. Author

      Hi Linda,
      I would bake medium size cupcakes for 20 – 25 minutes.

  9. How do your cakes come out so flat without a dome?

    1. Author

      Hi Annie,
      I just level them off with a serrated knife if they come out slightly domed.

  10. This cake looks amazing. I am gonna make it for my family. Thank you

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