Delicious Beetroot Powder Red Velvet Cake

This beetroot powder red velvet cake all starts with one simple ingredient: beetroot powder. It gives the cake that gorgeous red color naturally, plus a light earthy sweetness that works perfectly in a soft, fluffy cake. It’s the kind of dessert that instantly grabs attention when you put it on the table, whether you’re baking for friends, family, or just yourself.

What I really love about this beetroot powder red velvet cake is how it keeps the classic red velvet vibe but skips the artificial food coloring. Beetroot powder feels like a smarter, more natural choice, without sacrificing flavor or texture. Once you try it, don’t be surprised if it becomes one of those recipes you keep coming back to because it’s just that good.

If you loved this beetroot powder red velvet cake you might also enjoy exploring a few other favorites on the blog. Try my Cherry Chip Cake Recipe: Moist, Soft, and Full of Cherry Flavor .

Why You’ll Love This Beetroot Powder Red Velvet Cake

• Eye-catching color: The cake’s deep red shade comes entirely from beetroot powder, giving it a natural wow factor that looks amazing on any dessert table.
• Great flavor balance: You get that classic red velvet chocolate richness with a subtle earthy note from the beetroot, all topped off with smooth, tangy cream cheese frosting.
• Easy to make: The steps are simple and the ingredients are easy to find, so even if you’re new to baking, this cake won’t feel intimidating.
• A more natural choice: Skipping artificial food coloring and using beetroot powder makes this cake feel a little healthier without giving up flavor or looks.

Ingredients for Beetroot Powder Red Velvet Cake

Quality ingredients are key to the best beetroot powder red velvet cake. Here’s what you’ll need:

• 2 1/2 cups (320g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons beetroot powder (for vibrant color)
• 1/4 cup (25g) unsweetened cocoa powder
• 1 cup (240ml) buttermilk, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 cup (120ml) hot water
• For the Frosting:
• 8 ounces (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Beetroot Powder Red Velvet Cake

Start by warming up your oven to 350°F (175°C). While it heats, take a moment to grease and flour two 9-inch cake pans. Think of this as setting the stage your cakes will thank you later when they slide out effortlessly.

In a roomy bowl, gather all your dry ingredients: flour, sugar, baking powder, baking soda, salt, beetroot powder, and cocoa powder. Please give them a good whisk until the color looks even and everything feels well acquainted. This step is key to that rich, balanced crumb.

In another bowl, bring together the buttermilk, oil, eggs, vanilla, and vinegar. Whisk until smooth and unified. This mixture is where the magic starts the gentle tang of the buttermilk and vinegar helps create that soft, classic red velvet texture.

Pour the wet mixture into the dry ingredients and mix just until everything comes together. No need to rush or overdo it; a light hand here keeps the cake tender.

Now comes the unexpected part: slowly stream in the hot water while mixing on low. The batter will become thin and silky, almost soup-like—but don’t worry. This is what gives the cake its moist, melt-in-your-mouth finish.

Divide the batter evenly between the pans, smoothing the tops so they bake up nice and level. Slide them into the oven and bake for 25–30 minutes, until a toothpick comes out clean and the kitchen smells faintly of chocolate and earthiness.

Let the cakes rest in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Patience matters here warm cakes and frosting don’t mix well.

While they cool, make the frosting. Beat the cream cheese and butter until smooth and fluffy, then slowly add the powdered sugar, letting it melt into the mixture. Finish with vanilla and a pinch of salt to balance the sweetness.

Once the cakes are fully cooled, spread a generous layer of frosting on the first layer, stack the second on top, and cover the cake in a smooth, creamy coat.

For the final touch, dust lightly with beetroot powder or scatter chocolate shavings over the top—simple, elegant, and just a little unexpected, just like the cake itself.

Expert Tips for Perfect Beetroot Powder Red Velvet Cake

• Measure Ingredients Accurately: Baking is a science, and accurate measurements are crucial. Use a kitchen scale for the best results.
• Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for better incorporation and a smoother batter.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix until ingredients are just combined for a light, fluffy texture.
• Be Patient with Cooling: Allow your cakes to cool completely before frosting to prevent the frosting from melting and sliding off.

Creative Variations and Substitutions

• Vegan Version: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a dairy-free cream cheese for the frosting.
• Nut-Free Option: Avoid using any nut-based toppings or garnishes. This cake is naturally nut-free but always check your ingredient labels.
• Gluten-Free Swap: Use a 1:1 gluten-free baking flour in place of all-purpose flour for those with gluten sensitivities.
• Chocolate Lovers: Add a handful of chocolate chips to the batter for an extra chocolatey kick.

How to Store and Freeze Beetroot Powder Red Velvet Cake

• Short-term storage: If you plan to enjoy the beetroot powder red velvet cake within a couple of days, keep it in an airtight container at room temperature. It will stay soft and fresh for up to 2 days.
• Chilled storage: For longer keeping, place the cake in the refrigerator. Stored properly, it will hold up well for up to 5 days, and the cream cheese frosting will stay firm and smooth.
• Freezer-friendly option: If you’re planning ahead, freeze the cake layers before frosting. Wrap each layer tightly in plastic wrap, then add a layer of foil for extra protection. They’ll keep beautifully in the freezer for up to 3 months.
• Serving tip: Before serving, let the beetroot powder red velvet cake sit out until it reaches room temperature this brings back its full flavor and soft texture. If it needs a little revival, warm it briefly in a 300°F (150°C) oven for 5–10 minutes.

Frequently Asked Questions About Beetroot Powder Red Velvet Cake

Can I use fresh beetroot instead of beetroot powder?
You can! Fresh beetroot purée works, but it behaves a little differently. It adds more moisture and can slightly change the texture. If you go this route, use about ½ cup of smooth beetroot purée in place of 2 tablespoons of beetroot powder, and be prepared for a softer crumb and a slightly milder color.

No buttermilk on hand what now?
No problem. Just stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for about 5 minutes. It’ll curdle slightly and work just like buttermilk, giving the cake that tender, classic red velvet texture.

How do I make it more chocolate-forward?
If you love a deeper chocolate flavor, bump the cocoa powder up to ⅓ cup and reduce the flour slightly to keep the batter balanced. For an extra indulgent twist, fold in a handful of chocolate chips—they melt into little pockets of richness.

My cake isn’t very red what went wrong?
Beetroot powder varies a lot in strength and freshness. If the color looks dull, try using a bit more powder or switching brands. Fresher beetroot powder usually gives a brighter, more vibrant red.

Can I make this beetroot powder red velvet cake ahead of time?
Absolutely. The cake layers can be baked 1–2 days in advance and stored well-wrapped in the fridge. For best results, frost the cake on the day you plan to serve it—this keeps everything fresh and picture-perfect.