Bloody Beet Cake

Happy October beautiful people!

Tis the season of sweaters, changing leaves, and best of all...HALLOWEEN!!! Ya, that's right, we are about to get SCARY good with this new recipe!!

So you all love red velvet cake (obviously because it's delicious) but did you know it is generally made with artificial DYE to get it that luscious shade of red??


We wanted to create one of our own using all natural ingredients so we teamed up with the beautiful and talented Brooke (@bthebaker) and got to work!!

How you may ask?? BEETS!! Our Organic Red Beet Powder is the perfect natural red food coloring alternative, and trust me, you will not be able to tell it's there!! We paired this elegant but spooky cake with a white chocolate ganache colored and flavored with our Organic Raspberry Powder and more or our Organic Red Beet Powder. This combination provided that really bloody red we were looking for with a subtle raspberry flavor and all kinds of deliciousness.

Red Beet Red Velvet Cake with natural food coloring

Sorry Y'all, this one is not vegan, but with the power of substitutions, you can make this cake any way you please!! Trust us, it's worth a try!!

Red Beet Red Velvet


¾ cup unsalted butter, room temp
1 ¾ cups sugar
4 eggs
2 egg yolks
¾ cup canola oil
2 ½ cups cake flour
½ cup cocoa powder 
2 tsp baking powder
2 tbsp Nature Restore Red Beet Powderadd more for a deeper red color
1 tsp Salt
1 cup buttermilk
2 tsp vanilla
1 tbsp vinegar


Preheat the oven to 350 degrees F. Spray and line the bottom of the cake pans with parchment circles.
Cream butter and sugar together until light in color and fluffy Add eggs and yolks one at a time, beating well after each addition to combine well. Scrape bowl, and beat for a few seconds.
With the mixer on low drizzle in canola oil, and beat until batter is fluffy again.
In a separate bowl, sift together cake flour, cocoa powder, baking soda, beet powder, and salt in a separate bowl.  
In another bowl combine buttermilk, vanilla extract, and vinegar.
Add flour mixture, alternating with buttermilk mixture, scraping the sides and bottom of the bowl with a rubber spatula at least twice.
Divide the cake batter evenly among the prepared cake pans. 
Bake, rotating the pans halfway through until cake tester (or toothpick) inserted in the center of each cake comes out clean, about 25-30 minutes. Keep in mind that oven times and temperatures vary.
organic raspberry and red beet white chocolate ganache
Cream Cheese Frosting


12 oz. cream cheese, room temp

6 oz. unsalted butter, room temp

½ tsp Salt

5 ½ cup powdered sugar

1 tsp Vanilla extract

2 tbsp half and half 


Cream together cream cheese and butter for approximately 5 minutes. Add salt and powdered sugar in two parts, scraping the bowl in between. With the mixer on low add vanilla and the half and half.


Bloody White Chocolate Ganache


 cup heavy cream
1 cup white chocolate chips
2 tbsp raspberry powder


Place white chocolate chips into a heatproof bowl, I prefer a glass bowl.

In a small saucepan scald (get really hot, but not boil) heavy cream. Pour hot cream over chocolate and allow it to melt before whisking it together, approximately 2 minutes.

Meanwhile, sift beet and raspberry powder. Whisk it all together and allow Ganache to completely cool before using it as a topping. You can store in the refrigerate for up to two weeks


Assemble red velvet cake with layers of cream cheese frosting.

Allowing the cake to firm up in the refrigerator, preferably overnight, will allow for an easy frosting experience. The cake will also need to be cold when dripping with ganache.