Naturally Red Velvet Cake

Naturally Red Velvet Cake with cream cheese frosting on white cake stand and plate — Naturally Red Velvet Cake with cream cheese frosting — beautifully layered and naturally colored with beetroot powder. Recipe at FoodForYourGood.com

Naturally Red Velvet Cake is a fresh take on a beloved American classic—and it might just become your new favorite way to enjoy this iconic cake. Instead of using artificial red dye, this updated version gets its rich, reddish hue from one surprising ingredient: beetroot powder. But don’t worry—you won’t taste beets. You’ll just get a naturally vibrant color and a subtle earthy depth that complements the mild cocoa base beautifully.

The flavor? Soft, buttery, just a little tangy from the buttermilk and vinegar, and perfectly finished with a lush swirl of cream cheese frosting. Whether you’re celebrating something special or just want to bake something cozy and show-stopping—this cake delivers.

Interestingly, Red Velvet Cake rose to fame in the U.S. during the Great Depression when food coloring was scarce. That’s when bakers began using natural alternatives—like boiled beets—to create the iconic red tint. So, in a way, this version is a return to tradition.

With a naturally gorgeous look, crowd-pleasing taste, and no food dye required, this is one cake you’ll bake again and again.

Recipe Yield: 12 servings

INGREDIENTS

For the cake:
2 ½ cup all-purpose flour
1 cup buttermilk, room temp
2 large eggs, room temp
1 ½ cup granulated sugar
1 tsp baking soda
1 tsp fine sea salt
1 tbsp unsweetened cocoa powder
2 tbsp beetroot powder (high-quality, vibrant red)
1 ½ cup vegetable oil
2 tbsp white vinegar
1 tsp vanilla extract

For the cream cheese frosting:
12 oz cream cheese, softened
¾ cup unsalted butter, softened
1 tsp vanilla extract
4 cup powdered sugar, sifted
Pinch of salt

INSTRUCTIONS

1. Preheat and prep:
Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans, and line bottoms with parchment paper.

2. Mix dry ingredients:
In a large mixing bowl, sift together flour, sugar, baking soda, salt, cocoa powder, and beetroot powder until evenly combined.

3. Whisk wet ingredients:
In another bowl, whisk together the oil, buttermilk, eggs, vinegar, and vanilla until smooth and fully emulsified.

4. Combine wet and dry:
Gradually mix the wet ingredients into the dry using a hand mixer or whisk, just until no streaks remain. Do not overmix. Batter will be slightly thick and naturally tinted.

5. Bake the cakes:
Evenly divide batter between prepared pans. Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make the frosting:
In a stand mixer, beat cream cheese and butter until smooth, about 3 minutes. Add vanilla and salt. Gradually beat in powdered sugar on low speed, then whip until fluffy, about 2 more minutes.

7. Assemble and frost:
Place one cooled cake layer on a plate or cake stand. Spread with a thick layer of frosting. Repeat with remaining layers. Frost the top and sides of the cake smoothly, then chill for 20–30 minutes before slicing.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use High-Quality Beetroot Powder: For the best vibrant red hue and subtle earthy depth, choose a finely milled, fresh beetroot powder. Avoid ones that are dull or brownish in tone.
Don’t Overmix the Batter: Mix until just combined to keep the cake tender and fluffy. Overmixing can make it dense or dry.
Room Temperature Ingredients Matter: For best texture and rise, ensure eggs, buttermilk, and cream cheese are at room temp before mixing.

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