Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting

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Ingredients

  •   1 cup beet purée, from fresh red beets (not cooked)
  •   3/4 cup buttermilk
  •   1 tablespoon white wine vinegar
  •   2 tablespoons lemon juice
  •   1 tablespoon vanilla extract
  •   2 1/2 cups cake flour
  •   3 tablespoons cocoa powder, not Dutch-process
  •   2 teaspoons baking powder
  •   1 teaspoon cream of tartar
  •   1 teaspoon salt
  •   1/2 cup neutral-flavored oil
  •   1/2 cup unsalted butter, softened
  •   2 cups granulated sugar
  •   3 large eggs
  •   8 ounces cream cheese, at room temperature
  •   8 ounces unsalted butter
  •   2 tablespoons crème fraîche
  •   1 pound confectioners' sugar
  •   1/2 teaspoon lemon zest
  •   1 teaspoon vanilla extract
  •   1 pinch salt

Instructions

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