1. I’ve tried neither beetroot nor bundt cake but really want to, and now I can do both at the same time 🙂 I love you photos, and the icing sounds so unusual. In fact,the whole recipe is a gorgeous mix of sweet and savoury – it must have been a divine taste sensation!

    • Thanks, Trixie. I’m surprised! You’re such a good baker. The icing was actually a bit savory for my taste so next time I’ll use cream cheese and maybe leave out the herbs, but it was definitely a cool twist on a classic and I found myself kind of craving it the next day.

  2. Amanda, I really enjoy your writing, not only for the delicious stories you craft around food, but also for the perspectives you offer on life in general. I am glad you achieved the making of your favorite red velvet cake to your likeness—it is important to create what we love (and then to eat it), is it not? Red velvet was my wedding cake, and I mean to recreate it for my anniversary this summer. I am sure my husband would much prefer your beetroot red velvet to the traditional (he does not like sugary cakes)–thanks for the recipe!

    • Thanks for your kind comment, Ngan. That’s so cool that you had a red velvet wedding cake! I would have loved that. I went for chocolate cannolli cream. I wouldn’t even attempt that. As it was, this one took a couple of tries. I can’t rival the bakeries, but this was pretty darn good.

  3. I have wanted to try a beet red velvet recipe for a long time…but I almost always just default to red food coloring! This post has inspired me though, I vow that the next red velvet cake I make will be naturally colored!! Thanks for inspiration 😀

    • Wow, I’m impressed that you actually make red velvet cakes more than once 🙂 It’s definitely an effort, but so worth it. Thanks for your comment.

  4. you write beautifully and those photos are WOW. Who know beet juice stains could be so pretty? And my favorite line: “baking is a happy reminder that I’m alive” Yes! Thanks for sharing your adventure.

  5. ooooh ooooh interesting – although the cream cheese on top looks as though it has herbs in it and that cannot be right can it?? Beet and goats cheese croquettes however sound perfect too. If only I were not stuck on a tuna fish and salad diet right now (based on opportunity the salad bar, time and current favourites, and the absence of time to cook.

    • It does have herbs in it. It makes for a interesting glaze. I may have gone a little wild with the thyme. I’m a big fan of tuna and salad 🙂 I actually finished baking this at midnight. I never have time, but it was a challenge for myself!

      • aha – that explains it for me red velvet was sweet and because you wrote not overly sweet I assumed it was still sweet. Interesting thx for responding and happy experimenting

  6. My husband loves red velvet cake and the idea of making it with natural red coloring than artifical is dye is very appealing. A bit more work , but certainly worth the effort. Your cake has great height – beautiful.
    FYI I keep a box of surgical gloves in my pantry for peeling beets,cutting chilis, etc.

    • Brilliant about the gloves. You should have seen my hands! And I can’t tell you how many times I have trouble sleeping after cutting up chilis because my hands are on fire! Red velvet is my fave, but I hate food coloring. I’d been meaning to do this for a while.

  7. Red velvet cake is beginning to properly take off over here now. I don’t really ‘get’ it – in the sense of putting food colouring in a cake mixture, just not my thing. Naturally coloured with glorious beetroot however is a different thing! This cake sounds so interesting – I’ve never had goaty icing, but I’d definitely give it a try, especially if it were brunchy time. Good job with the cake and great post!

  8. Another amazing cake for me to try. Wow, this looks *outstanding*. Amanda, I often use beets and goat cheese on a salad, but I have never thought to combine the two into a moist, flavorful and tender cake. These photos just sell it… scrum-didily-umptious!!!!!!!

  9. I astound people with my chocolate beet cake. It is just the tastiest thing ever and filled with nutrition. I hope people try your recipe, because once they do, they’ll never make another kind of cake again 🙂 l. The sugar is the only unhealthy ingredient, but you do need a sweetener. Last time out I used just 1 cup of the sweet white poison and topped up with stevia. (You can tell that I have no love for granulated sugar – but sometimes you need a little just for its crystalline structure!).

    • I totally agree with you. Boy do I want to try yours now! I like your substitution. It is hard to get rid of the granulated sugar all together though. Thanks for the comment and the tip!

      • I know – you need a little sugar in a cake. I made it the other day, though, with 1 cup of granulated sugar and 1/2 cup stevia sugar – it came out fine – no-one noticed the stevia and it was plenty sweet enough 🙂

  10. I must make this cake. The cake itself is so wonderful and to think of a goat cheese and thyme glaze creates a sense of urgency for me to collect the ingredients right away. And my favorite cake shape is using a bundt pan. Lovely Amanda. Thank you for making it and sharing it with us. I actually have everything on hand (except goat cheese), including buttermilk which I usually NEVER have!

    • Wow in so impressed. If you do it let me know how it turns out. I’d love to know what you think of the combos. I think my perfect cane would sick with cream cheese but still have only a tiny hint of thyme. I’ll have to try again. I’ve never actually made a bundt cake before this but I was enamored with the pan shape. It got lost a little on this one so on my next try I’ll see if I can get those pretty angles.

  11. Even though I’m not so keen on beetroot I’m definitely less keen on cochineal! So I’d happily grab a slice of yours. Not so the other. And I like the idea of thyme leaves in the glaze. Partly as they’re usually too saccharine for my liking.

    • I totally agree with you about too sweet. I also only recently learned to appreciate beets. This one combines a little old and a little new in a way I think we both would like!

  12. Amanda, this is just plain stunning! I adore anything with beets, and the fact that this is cake with a goat cheese glaze has my taste buds dancing thinking about it. Pure indulgence.

    • Thanks, Mary Frances. Interesting is the word. I thought the beet and goat cheese combo goes well in nature, but I still think cream cheese and red velvet is the way to go. 🙂

  13. I have to agree with Mary Frances 🙂 I love that you used beetroot instead of doing it with food coloring – it’s really much more natural and I’m sure it adds a really nice flavor to the cake, especially in combination with the goat’s cheese 🙂

    • Thanks for your comment. The flavor of the cake doesn’t change too much, but it really is so worth it instead of using coloring. So worth it!

    • It tastes just like a red velvet cake made without beets. The beets are for color more than taste. It’s not too sweet, but moist and yummy. You might like it. Thanks for stopping by!

  14. bec {daisy and the fox}

    i’ve never cooked with beetroots in a cake – but what a delicious cake it looks like its turned out to be! yum!!
    just stumbled across your blog and simply love it.
    looking forward to future posts!
    hope your having a great week 🙂

    Daisy and the Fox

  15. Rikke

    My son is insisting on a red velvet cake for his 8th birthday so I have been googling red velvet bundt cakes with beetroot. (He is a Waldorf school child so don’t want to use 2 tablespoons of red dye!!!). So this seems to be the best recipe so far I have stumbled across. I will probably use normal cream cheese “frosting” as the Americans call it, and will make 2 cakes to form the number 8. I will report back on the outcome 😉

    • Oh awesome. You should use regular cream cheese frosting. It tastes better. This cake is good. The beats add a nice color. Good luck with it! Enjoy.

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