Emerging sometime during the Victorian era, red velvet cakes were originally naturally dyed with beets instead of food coloring. Later and more regularly during the Second World War, bakers used beetroot juice to give red velvet cakes their familiar deep burgundy color, but also to allow them to retain their moisture more effectively.
Drawing inspiration from this age-old ingredient, we've put the beets back into this timeless cake, allowing it to return to its roots as a simply made, delectable dessert. Trading overt sweetness for a balanced and rich after-dinner (or whenever else; we don't judge!) delight, this red velvet cake recipe boasts the effectiveness of high-quality farm-to-table ingredients from Local Roots and an approach that takes us back to the basics of one of life's greatest pleasures: dessert.
1. Preheat oven to 350°F. Wrap beets in parchment paper. Roast for approx. 30-40 min or until beets are soft enough to stick a fork in it easily. Cool beets wrapped in paper until just warm to the touch.
3. Line 2 (12-cup) muffin pans with baking liners. Using an ice-cream scoop, a spoon, or a liquid measuring cup, fill liners two- thirds full with batter. Bake in preheated oven until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to racks, and cool completely, about 25 minutes.
Alternative to make red velvet layer cake: Oil 2 circular baking pans. Pour in cake batter and split amongst both baking pans. Bake in preheated oven until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to racks, and cool completely, about 25 minutes.
Whip 1 pint heavy whipping cream and ¼ cup sugar together
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