Red Velvet (beet) Cake

Beets get such a bad rap. I've never seen so many noses upturned as when I merely say their name. But, why?! So tasty and beautiful. No other vegetable can rival a beet's beautiful deep redness for getting my attention.

Red Velvet Cake probably got it's name because the title Beet Cake wouldn't appeal to the beet hating masses. The stylized title had staying power because the beet haters were none the wise. Modern recipes for Red Velvet Cake call for red food coloring instead of beets, this is unfortunate because not only are beets incredibly nutritious, cocoa and beets together are simply sublime and with a bit of cream cheese frosting, well, just ... yum!!

Red Velvet Beet Cake Recipe

Cake:
1 cup all-purpose flour
3/4 cup whole grain pastry flour
1-1/4 cups sugar
3/4 cup cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1-1/3 cups buttermilk
1/2 cup butter, softened
3 eggs
2 tsp. vanilla
2 cups beets, peeled and shredded

Frosting:
1/2 cup butter, room temperature
1/2 cup Nufchatel cheese, room temperature
1 cup white powdered sugar
1 cup Greek style yogurt
1 tsp vanilla extract

Preheat oven to 350° F. Butter and flour two 8 - 9" round cake pans or one 13x9x2 pan if they aren't silicone.

Prepare Cake(s):
In a large mixing bowl, stir together flours, sugar, cocoa, baking powder and baking soda.

In a separate bowl beat butter, buttermilk, egg and vanilla until fluffy. Stir into flour mixture until well combined. Stir in beets.

Pour into prepared cake pan(s). Bake about 45 minutes, until just set in the center.

Prepare Frosting:
Cream together sugar, butter, cheese and vanilla, then beat until fluffy. Stir in yogurt until smooth and creamy.

Cool cake(s) completely and frost as desired.