20 Delicious Red Velvet Cake Recipes with Beets You Must Try

Dive into the world of baking with a twist! Our collection of 20 Delicious Red Velvet Cake Recipes with Beets is here to surprise your taste buds and add a pop of color to your dessert table. Perfect for home cooks looking to explore unique flavors, these recipes blend the classic charm of red velvet with the earthy sweetness of beets. Ready to bake something unforgettable? Let’s get started!

Classic Red Velvet Cake with Beet Puree

Dive into the rich, velvety goodness of this Classic Red Velvet Cake, where the natural sweetness of beet puree adds a unique twist and a vibrant hue.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1/2 cup beet puree

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. In another bowl, beat together 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup beet puree.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

The beet puree not only deepens the cake’s color but also adds a subtle earthiness that balances the sweetness perfectly.

Tip: For an extra smooth beet puree, blend cooked beets with a splash of water until silky.

Vegan Red Velvet Cake with Beets and Coconut Frosting

Dive into the vibrant world of vegan baking with this stunning Red Velvet Cake, naturally colored with beets and topped with luscious coconut frosting. It’s a showstopper that’s as kind to the planet as it is to your taste buds.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pureed beets (about 2 medium beets, boiled and peeled)
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup coconut milk (full-fat, for frosting)
• 1/2 cup powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup pureed beets, 1/2 cup vegetable oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes cool, make the frosting by whisking together 1 cup coconut milk, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth and fluffy.
6. Once the cakes are completely cool, spread the coconut frosting evenly over the top of one layer, then place the second layer on top and frost the entire cake.

The natural sweetness of beets and the tropical flair of coconut frosting make this cake a unique twist on a classic favorite. Perfect for when you want to impress without the guilt.

Tip: For an extra smooth puree, blend the boiled beets with a splash of water before adding them to the batter.

Gluten-Free Red Velvet Beet Cake

Dive into the vibrant world of baking with this Gluten-Free Red Velvet Beet Cake, a moist and visually stunning dessert that’s as nutritious as it is delicious.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets (about 2 medium beets, roasted and peeled)
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking soda, 1/4 tsp salt, and 1/2 cup unsweetened cocoa powder.
3. In another bowl, beat 1 cup granulated sugar and 1/2 cup melted coconut oil until smooth. Add 3 large eggs one at a time, then stir in 1 tsp vanilla extract, 1 cup pureed beets, and 1 tbsp apple cider vinegar.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The natural sweetness and earthy tones of beets give this cake a unique depth of flavor, while keeping it beautifully moist without any artificial food coloring.

Tip: For an extra smooth puree, blend the roasted beets while they’re still warm.

Red Velvet Beet Cupcakes with Cream Cheese Frosting

These Red Velvet Beet Cupcakes with Cream Cheese Frosting are a vibrant twist on the classic, offering a moist texture and a naturally sweet flavor that’s hard to resist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pureed beets (about 2 medium beets, boiled and peeled)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup pureed beets, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1/2 cup buttermilk, and 1 tbsp white vinegar until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Divide the batter evenly among the cupcake liners.
5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy. Frost the cooled cupcakes.

The earthy sweetness of beets pairs beautifully with the tangy cream cheese frosting, creating a cupcake that’s as delightful to look at as it is to eat.

Tip: For an extra smooth puree, blend the boiled beets while they’re still warm.

Healthy Red Velvet Cake with Beets and Greek Yogurt Frosting

Who says red velvet cake can’t be healthy? This version sneaks in nutrient-rich beets and swaps traditional frosting for a light Greek yogurt topping, making it a guilt-free indulgence.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets (about 2 medium beets, boiled and peeled)
• 1 tbsp white vinegar
• 1/2 cup plain Greek yogurt
• 1/4 cup honey
• 1 tsp lemon juice

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup granulated sugar with 1/2 cup vegetable oil until smooth. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract, 1 cup pureed beets, and 1 tbsp white vinegar.
4. Gradually mix the dry ingredients into the wet until just combined. Pour the batter into the prepared pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, whisk together 1/2 cup plain Greek yogurt, 1/4 cup honey, and 1 tsp lemon juice until smooth. Spread over the cooled cake.

The natural sweetness of beets and the tangy Greek yogurt frosting create a perfect balance, offering a modern twist on the classic red velvet.

Tip: For an extra moist cake, wrap the cooled cake in plastic wrap and refrigerate overnight before frosting.

Red Velvet Beet Layer Cake with Chocolate Ganache

Dive into the vibrant world of baking with this Red Velvet Beet Layer Cake, a stunning dessert that combines the earthy sweetness of beets with rich chocolate ganache for a show-stopping treat.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pureed beets
• 1 tbsp white vinegar
• 1/2 cup buttermilk
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 cup pureed beets, 1 tbsp white vinegar, and 1/2 cup buttermilk to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the ganache, heat 1 cup heavy cream until just boiling. Pour over 8 oz chopped semi-sweet chocolate, let sit for 2 minutes, then stir until smooth. Cool slightly before spreading between layers and over the cake.

The natural sweetness and moisture from the beets make this cake incredibly tender, while the chocolate ganache adds a luxurious depth of flavor that’s hard to resist.

Tip: For an extra smooth ganache, let it cool until it’s thick but still pourable, then pour over the cake for a glossy finish.

Red Velvet Beet Cheesecake Swirl Cake

Dive into the vibrant layers of this Red Velvet Beet Cheesecake Swirl Cake, where earthy beets meet creamy cheesecake in a stunning dessert that’s as delicious as it is beautiful.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup pureed beets
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in 1/2 cup pureed beets until the batter is uniformly pink.
5. Pour the batter into the prepared cake pan.
6. In a separate bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar until smooth. Add 1 large egg and 1/2 tsp vanilla extract, mixing well.
7. Drop spoonfuls of the cream cheese mixture onto the cake batter. Use a knife to swirl the cream cheese into the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The natural sweetness of beets not only gives this cake its gorgeous hue but also adds a subtle earthy depth that pairs wonderfully with the tangy cream cheese swirl.

Tip: For an extra smooth beet puree, roast the beets before blending to enhance their natural sweetness.

Red Velvet Beet Brownies with Walnuts

These Red Velvet Beet Brownies with Walnuts are a decadent twist on the classic, offering a moist texture and a subtle earthy sweetness that pairs perfectly with the crunch of walnuts.

Ingredients

• 1 cup pureed beets (about 2 medium beets, roasted and peeled)
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup cocoa powder
• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a large bowl, whisk together the pureed beets, melted butter, and sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Sift in the cocoa powder, flour, and salt, mixing just until combined.
5. Fold in the chopped walnuts, then pour the batter into the prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

The natural sweetness of beets reduces the need for excess sugar, while their moisture ensures these brownies stay fudgy for days. The walnuts add a delightful crunch that contrasts beautifully with the smooth texture.

Tip: For an extra chocolatey version, sprinkle chocolate chips on top before baking.

Red Velvet Beet Pancakes with Maple Syrup

Start your morning with a twist by whipping up these vibrant Red Velvet Beet Pancakes, naturally sweetened and perfect for a cozy breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cooked beet puree
• 1 tbsp maple syrup
• 1 cup buttermilk
• 1 large egg
• 1 tbsp melted butter
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1/2 cup cooked beet puree, 1 tbsp maple syrup, 1 cup buttermilk, 1 large egg, 1 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
5. Serve warm with maple syrup.

The natural sweetness of beets and the rich cocoa flavor make these pancakes a visually stunning and tasty breakfast option.

Tip: For an extra fluffy texture, let the batter rest for 5 minutes before cooking.

Red Velvet Beet Waffles with Whipped Cream

Start your morning with a twist on the classic waffle by incorporating the earthy sweetness of beets for a vibrant red velvet hue.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/2 cup pureed beets
• 1 large egg
• 2 tbsp melted unsalted butter
• 1 tsp vanilla extract
• Whipped cream, for serving

Instructions

1. Preheat your waffle iron to medium-high heat according to manufacturer’s instructions.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup pureed beets, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Lightly grease the waffle iron with non-stick spray or butter. Pour enough batter to cover the waffle grid, close the lid, and cook until the waffles are crisp and easily release from the iron, about 4-5 minutes.
6. Serve immediately with a dollop of whipped cream on top.

The natural sweetness of beets pairs beautifully with the rich cocoa, creating a waffle that’s as delightful to look at as it is to eat.

Tip: For an extra touch of elegance, garnish with a sprinkle of cocoa powder or finely grated beet.

Red Velvet Beet Muffins with Cream Cheese Filling

These Red Velvet Beet Muffins with Cream Cheese Filling are a delightful twist on the classic, offering a moist texture and a vibrant color that’s all natural, thanks to the beets!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup grated beets
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup grated beets, 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
5. In a small bowl, beat 4 oz cream cheese with 2 tbsp powdered sugar until smooth.
6. Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then cover with more batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part comes out clean.

The surprise cream cheese center makes every bite of these muffins a creamy delight, perfectly balancing the earthy sweetness of the beets.

Tip: For an extra touch, drizzle the cooled muffins with a simple glaze made from powdered sugar and a splash of milk.

Red Velvet Beet Donuts with Vanilla Glaze

These Red Velvet Beet Donuts with Vanilla Glaze are a vibrant twist on the classic, offering a moist texture and a naturally sweet flavor that’s hard to resist.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pureed beets
• 1/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a donut pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup pureed beets, 1/4 cup buttermilk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring just until mixed.
5. Pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Dip each donut into the glaze, then let set.

The earthy sweetness of beets pairs perfectly with the rich cocoa and sweet vanilla glaze, making these donuts a standout treat.

Tip: For an extra pop of color, add a few drops of red food coloring to the batter.

Red Velvet Beet Bread with Lemon Zest

Dive into the vibrant world of baking with this Red Velvet Beet Bread, where the earthy sweetness of beets meets the bright zing of lemon zest for a loaf that’s as delightful to look at as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup pureed cooked beets
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup pureed cooked beets, 1/2 cup vegetable oil, 2 large eggs, 1 tbsp lemon zest, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Transfer the batter to the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The magic of this bread lies in the unexpected pairing of beets and lemon zest, creating a moist, tender crumb with a hint of citrus that elevates the earthy sweetness of the beets.

Tip: For an extra glossy finish, brush the top of the warm bread with a simple syrup made from equal parts sugar and water.

Red Velvet Beet Cookies with White Chocolate Chips

These Red Velvet Beet Cookies with White Chocolate Chips are a vibrant twist on the classic, offering a moist texture and a subtle earthy sweetness that pairs perfectly with the creamy white chocolate.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup pureed cooked beets
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined. Mix in 1/2 cup pureed cooked beets.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup white chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The natural sweetness and color from the beets make these cookies a standout, with the white chocolate chips adding a luxurious contrast. Perfect for when you want to impress with minimal fuss.

Tip: For an extra pop of color and flavor, drizzle melted white chocolate over the cooled cookies.

Red Velvet Beet Ice Cream Cake

Dive into the vibrant world of desserts with this Red Velvet Beet Ice Cream Cake, a stunning blend of earthy beets and rich cocoa that promises to be as delightful to the eyes as it is to the palate.

Ingredients

• 1 1/2 cups pureed roasted beets (about 3 medium beets)
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups crushed red velvet cookies
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups crushed red velvet cookies with 2 tbsp melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool.
2. In a blender, combine 1 1/2 cups pureed roasted beets, 1 1/2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt. Blend until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
4. Spread the churned ice cream over the cooled crust in the springform pan. Cover with plastic wrap and freeze for at least 4 hours, or until firm.
5. Before serving, let the cake sit at room temperature for 5-10 minutes for easier slicing. Garnish with additional crushed red velvet cookies if desired.

This Red Velvet Beet Ice Cream Cake stands out with its natural sweetness and deep color from the beets, paired perfectly with the creamy texture and chocolatey undertones.

Tip: For an extra smooth puree, strain the roasted beets through a fine mesh sieve before blending.

Red Velvet Beet Parfait with Layers of Sponge and Cream

Dive into the vibrant layers of this Red Velvet Beet Parfait, where earthy beets meet creamy indulgence in a dessert that’s as stunning as it is delicious.

Ingredients

• 1 cup pureed cooked beets
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp white vinegar
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 2 large eggs, 3/4 cup vegetable oil, 1 tsp vanilla extract, 1 cup pureed cooked beets, and 1/2 cup buttermilk to the dry ingredients. Mix until just combined. Stir in 1 tbsp white vinegar.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then crumble into small pieces.
5. In a separate bowl, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
6. Layer the crumbled sponge, whipped cream, and additional pureed beets in serving glasses, repeating until all ingredients are used. Chill for at least 1 hour before serving.

The natural sweetness of beets and the rich cocoa sponge create a dessert that’s unexpectedly light yet deeply flavorful, perfect for impressing guests or treating yourself.

Tip: For an extra touch of elegance, garnish each parfait with a few edible flowers or a dusting of cocoa powder before serving.

Red Velvet Beet Smoothie Bowl with Granola

Start your morning with a vibrant Red Velvet Beet Smoothie Bowl that’s as nutritious as it is Instagram-worthy. Packed with the earthy sweetness of beets and topped with crunchy granola, it’s a feast for the senses.

Ingredients

• 1 medium beet, peeled and chopped
• 1 frozen banana
• 1/2 cup Greek yogurt
• 1 tbsp cocoa powder
• 1 tbsp honey
• 1/2 cup almond milk
• 1/2 cup granola
• 1 tbsp chia seeds

Instructions

1. In a blender, combine the chopped beet, frozen banana, Greek yogurt, cocoa powder, honey, and almond milk. Blend until smooth and creamy.
2. Pour the smoothie into a bowl and top with granola and chia seeds.
3. Serve immediately and enjoy the rich, velvety texture paired with the satisfying crunch of granola.

The magic of this bowl lies in the unexpected combination of beets and cocoa, creating a naturally sweet and deeply colored base that’s both healthy and indulgent.

Tip: For an extra boost of protein, stir in a scoop of your favorite vanilla protein powder before blending.

Red Velvet Beet Pudding with Chia Seeds

Dive into the vibrant world of desserts with this Red Velvet Beet Pudding with Chia Seeds, a healthful twist on the classic that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 medium beet, peeled and diced
• 1 cup almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup chia seeds
• 1 tbsp cocoa powder
• Pinch of salt

Instructions

1. In a blender, combine the diced beet, almond milk, maple syrup, vanilla extract, cocoa powder, and a pinch of salt. Blend until smooth.
2. Pour the mixture into a bowl and stir in the chia seeds. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
4. Before serving, give the pudding a good stir. If it’s too thick, you can thin it with a little more almond milk.

This pudding stands out with its natural sweetness and earthy depth, thanks to the beets and cocoa, while the chia seeds add a delightful texture that’s both fun and filling.

Tip: For an extra touch of elegance, top with whipped coconut cream and a sprinkle of cocoa powder before serving.

Red Velvet Beet Tart with Fresh Berries

This Red Velvet Beet Tart with Fresh Berries is a stunning dessert that combines the earthy sweetness of beets with the tartness of fresh berries, all nestled in a buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 2 medium beets, roasted and pureed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tablespoon honey

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Bake for 15 minutes until lightly golden. Let cool.
3. In a bowl, whisk together the pureed beets, 1/2 cup granulated sugar, eggs, 1 teaspoon vanilla extract, and 1/4 cup cocoa powder until smooth. Pour into the cooled crust.
4. Bake for 25 minutes until the filling is set. Allow to cool completely.
5. Top the tart with 1 cup mixed fresh berries and drizzle with 1 tablespoon honey before serving.

The vibrant color of the beet filling against the fresh berries makes this tart as beautiful as it is delicious, perfect for impressing guests at your next dinner party.

Tip: For an extra glossy finish, brush the berries with a little warmed apricot jam before drizzling with honey.

Red Velvet Beet Roll Cake with Cream Filling

This Red Velvet Beet Roll Cake with Cream Filling is a stunning dessert that combines the earthy sweetness of beets with the rich, tangy cream cheese filling, all rolled into a soft, vibrant sponge cake.

Ingredients

• 3/4 cup pureed cooked beets
• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream

Instructions

1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in 1 teaspoon vanilla extract, vegetable oil, and beet puree.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold into the wet ingredients until just combined.
4. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Fold in the whipped cream.
6. Once the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel from the short end and let it cool completely.
7. Unroll the cooled cake, spread the cream filling evenly over the surface, then re-roll without the towel. Chill for at least an hour before serving.

The natural sweetness and vibrant color from the beets make this roll cake a showstopper, while the cream cheese filling adds a delightful tangy contrast.

Tip: For the smoothest puree, blend cooked beets with a tablespoon of water until completely smooth.

Conclusion

We hope this roundup of 20 delicious red velvet cake recipes with beets inspires your next baking adventure! Each recipe offers a unique twist on the classic, ensuring there’s something for every home cook to love. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the joy of baking. Happy baking!