Ingredients
Berry Beet Puree:
- 10 ounces frozen raspberries (about 2 cups)
- 1 medium beet (peeled and grated)
Cake Ingredients:
- 1 cup raspberry beet puree (see below)
- 1 1/2 sticks unsalted butter (at room temperature)
- 1 3/4 cups granulated sugar (when I use sugar, I recommend organic, free trade)
- 2 large eggs (at room temperature)
- 1 1/2 tablespoons grated lemon zest (2 to 3 lemons)
- 2–4 teaspoons cocoa (organic, unsweetened, natural — not dutched or processed with alkaline)
- 2 1/4 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 tablespoons freshly squeezed lemon juice
- 1/2 cup buttermilk (at room temperature)
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting Ingredients:
- 16 ounces cream cheese (at room temperature)
- 1 stick butter (at room temperature)
- 2–4 tablespoons half and half or milk
- 2 teaspoons vanilla extract
- 4 + cups powdered sugar
Optional Garnish:
- mint leaves
- raspberries
Instructions
Berry Beat Puree Directions:
- Heat frozen raspberries until soft (either in a small saucepan on the stove or in the microwave). Process the raspberries in a food mill to get a seedless puree.
- Using a high quality blender, blend the raspberry puree and grated beet for about 90 seconds or until completely smooth. This will yield about 1 cup of berry beet puree. Set aside.
Cake Directions
- Preheat oven to 350F degrees. Grease and flour 2, 8-inch or 9-inch round pans. For best results you may also want to line the bottom of the pans with parchment paper.
- Mix together flour, cocoa, baking powder, baking soda, and salt. For best results sift. Set aside. In a separate bowl mix together buttermilk, lemon juice, and vanilla. Set aside.
- In a third bowl cream butter and sugar until light and airy. Add eggs one at a time. Then add lemon zest. Add one cup of flour mixture, then half of the buttermilk mixture and mix briefly. Add the remaining flour and buttermilk mixtures. Also add one cup of berry beet puree. Fold together the batter gently. Don’t overmix! The goal is to have the batter mixed (no pockets of flour or streaks of color), not beaten until exceptionally smooth.
- Divide batter between prepared cake pans. Bake at 350F for 25-35 minutes. Once cake is firm (center does not giggle), test with a toothpick for doneness. Toothpick should come out clean.
- Place cake pans on cooling racks. Let cakes cool 15 minutes and remove carefully from the pans. Let cakes cools completely then frost.
Frosting Directions:
- In a stand mixer use the beater blade to blend the cream cheese and butter until creamy. Add 2 tablespoons of milk or half and half and vanilla extract. Beat until smooth. Add powdered sugar one cup at a time.
- Once fully blended, if too stiff, add a bit more milk. If not stiff enough, add more powdered sugar until you get your preferred consistency. Frost your cake, garnish, and enjoy!
Notes
We recommend using organic ingredients when possible. Also we prefer using eggs from pasture-raised chickens.
We always make fresh baking powder at home. It’s super easy and avoids the aluminum that’s in many store-bought varieties. To make your own just mix two parts cream of tartar with one part baking soda. Make just enough for the recipe or store any extra for up to four weeks in an airtight container at room temperature.
If you prefer to make cupcakes, recipe will yield about two dozen. Bake until a toothpick inserted into the center comes clean, about 18 to 24 minutes.
I recommend using raw beets in the berry beet puree. Although shredding and pureeing the beets is a little tedious, it’s quicker than roasting the beets AND it yields a more brilliant red color. Just make sure the beets are pureed well since you’ll definitely taste any beet bits in your cake.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts & Treats
