Author Topic: Red Devil Cake  (Read 940 times)

Olga Drozd

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Red Devil Cake
« on: March 29, 2015, 07:12:40 PM »

Here is an easy to make and very pleasant devil's food cake.  The secret ingredient is --beets!  You can slip these nutritious beets into the cake and none of your friends or family will be the wiser as they indulge in their dessert.  I frosted my cake with whipping cream.

1 (15 ounce) can sliced beets (398 mL)
1/2 cup reserved beet juice

3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon salt

1 1/2 cups unbleached white flour
3/4 cup unsweetened cocoa powder (natural cocoa preferred - not Dutch process))
1 1/2 teaspoons baking soda

Preheat the oven to 350 F.  Place oven rack second level from the bottom.  Generously grease a 9" by 2 inch deep pan or 9-inch square pan.  Place parchment round on the bottom of pan and grease it also.

Drain the beets, reserving 1/2 cup of the juice.  In a blender, puree the beets with the 1/2 cup beet juice to make about 1 1/4 cups of puree.  Set aside.

In a large bowl, beat the eggs well.  Thoroughly whisk in the sugar, oil, vanilla, salt, and beet puree until very smooth.

In a separate bowl, sift together the flour, cocoa, and baking soda.  Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean.  Cool in the pan.

Serve topped with confectioners' sugar, Whipped Cream, Chocolate Buttercream Frosting, or Cream Cheese Frosting.

Buttercream Frosting Link>>>>


1/4 cup butter, at room temperature
6 ounces Neaufchatel or cream cheese, at room temperature
1 teaspoon pure vanilla extract
3 cups confectioners' sugar (Icing/Powdered)
1/2 teaspoon pure almond, lemon, or orange extract (optional)

Cream the butter and cream cheese together with a food processor or an electric mixer until blended and light.  Beat in the vanilla and gradually add the confectioners' sugar until the frosting is a good consistency for spreading.  If it's too stiff, add a little milk. If it's too soft, add more confectioners' sugar.  Add the extract, if using.
« Last Edit: April 02, 2015, 12:22:12 PM by Olga Drozd »