Red velvet layer cake with a twist - roasted beets

(WXYZ) - This red velvet cake comes with a unique twist.

Chef April Anderson, co-owner of Good Cakes and Bakes in Detroit, prepares a holiday favorite with a twist - roasted beets. 

The recipe for the Red Velvet Layer Cake is below:


1/2 cup canola oil

1 1/2 cups sugar

2 eggs

2 ounces red food coloring (or beet juice)

2 tablespoons cocoa ( heaping)

1 cup buttermilk

2 1/4 cups cake flour

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon vinegar


  1.  Cream canola oil, sugar and eggs.
  2. Make a paste of food coloring (or beet juice) and cocoa.
  3. Add to creamed mixture.
  4. Add buttermilk alternating with flour and salt.
  5. Add vanilla.
  6. Add baking soda to vinegar, and blend into the batter.
  7. Pour into 2 greased and floured 8" cake pans.  
  8. Bake at 350°F for 24-30 minutes.


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