Best 4 Purple Velvet Torte Beet Cake Recipes
Purple velvet torte beet cake is a beautiful and delicious cake that is perfect for any occasion. The cake is made with beets, which give it a moist texture and a vibrant purple color. The cake is also flavored with chocolate, vanilla, and cream cheese, which creates a rich and decadent flavor. The cake is finished with a cream cheese frosting, which adds a touch of sweetness and creaminess. This article will provide you with all the information you need to make the best purple velvet torte beet cake, including the ingredients, instructions, and tips for success.
Check out the recipes below so you can choose the best recipe for yourself!
BEET RED VELVET CAKE
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.
Provided by Kim Severson
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
- Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
- In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
- Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
- Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
- To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram
RED VELVET CAKE WITH BEETS
After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.
Provided by sopenia
Categories Desserts Cakes Sheet Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
- Sift flour and baking powder together in a large bowl.
- Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g
PURPLE VELVET TORTE (BEET CAKE)
It's amazing what you can do without any flour! I made this purple chocolate cake using beets. Here's the full recipe and post: http://www.elanaspantry.com/purple-velvet-torte/
Provided by Elanas Pantry
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the beets and agave to a boil.
- Reduce to a simmer and cook for 30 minutes, until beets are soft.
- Transfer beet-agave mixture to a blender and puree on highest speed until smooth.
- Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
- Pour batter into a well greased 9-inch cake pan.
- Bake at 350° for 20-25 minutes until a knife inserted into the center comes out clean.
- Cool and serve.
Nutrition Facts : Calories 164, Fat 13.3, SaturatedFat 1.7, Cholesterol 74.4, Sodium 177.5, Carbohydrate 7, Fiber 1.6, Sugar 3.6, Protein 4
GORKY BEET CAKE
When my mother served this cake to us, I was amazed at the moistness and flavor. I never would have guessed that I was actually eating my vegetables! You can't even tell there are beets in it (their flavor cooks right out), but it's oh, so good. It's like the mystery fruit cake that no-one can quite identify. Give it a try - you won't be sorry!
Provided by GrammaJeanne
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Beat together eggs, sugar and oil until fluffy.
- Sift together flour, baking powder, baking soda, salt & cinnamon in large bowl.
- Add egg mixture & stir well to blend.
- Add vanilla, beets & walnuts. Beat together 1 minute.
- Pour into a greased and dusted 9x13 pan (works well in a bundt pan also).
- Bake at 350 degrees for 35-45 minutes. Cool.
- Serve with almond sauce on the side and drizzled over each serving, or dust with powdered sugar.
- For almond sauce:
- Blend together cream cheese, whipping cream & almond extract with mixer until fluffy. Blend in powdered sugar. Spoon onto cake or serve on the side.
Tips:
- To achieve the perfect purple velvet color, use a combination of red beet puree and purple food coloring. Freshly cooked beets yield the most vibrant hue.
- For a fluffier torte, beat the egg whites separately until stiff peaks form before folding them into the batter.
- Allow the torte to cool completely before frosting it. This will prevent the frosting from melting.
- If you don't have a springform pan, you can use a 9-inch round cake pan. Just be sure to line the bottom of the pan with parchment paper and increase the baking time by about 10 minutes.
- For a richer flavor, use dark chocolate ganache instead of buttercream frosting.
Conclusion:
Purple velvet torte is a stunning and delicious dessert that is perfect for any special occasion. With its vibrant color, fluffy texture, and rich flavor, this cake is sure to impress your guests. So next time you're looking for a unique and festive dessert, give purple velvet torte a try.
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