Beets and Beer Red Velvet Bundt Cake with boozy cream cheese frosting is as brilliant in taste as it is in colour and is my first #BundtBakers cake for 2016.
“Strange but good—weird flavour combinations that actually work” is the theme of this month’s Bundt Bakers challenge. Being someone who loves experimenting with flavours, this theme set my mind on a serious sprint around the creativity track. The combination of many ideas and little time for recipe testing, brought me back to familiar territory – the land of beets.
I Sugar Coat It is no stranger to this jewel of a vegetable – I’ve baked it into cupcakes, mini cakes, big cakes, whipped it into smoothies and brownie toppings and even experimented with macarons. It imparts an earthy flavour and brilliant colour without compromising the taste and yields perfectly moist, tender textured baked goods every time.
So yeah, beets and I are pretty tight, so we thought we would invite beer to the ‘weird flavour combinations’ party.
A cold, tall glass of beer is great on its own. Add it to baked goods and it acts as a mild leavening agent that produces tender, perfectly crumbed cake like my Six-Layer Guinness Cake.
In choosing your beer, there are a number of things to consider – flavour, bitterness – you want your choice to complement the dessert, not compete. For instance, stouts work extremely well with chocolate, while a lighter beer with citrus notes would be better suited for similar-flavoured desserts. Think summery sorbets and such.
It all really comes down to taste and preference, so I’ll leave the choices up to you. Some folks can get real sensitive about their beer.
This went over way better than expected. I love the reactions I received when I revealed the ingredients. One colleague said that it was basically like eating a delicious salad with a creamy dressing. HA!
With Valentine’s Day just around the bend, this would be perfect baked into mini cakes for sharing.
- 230g (1 cup) unsalted butter
- 30g (2 tbsp) water
- 83g (3/4 cup) unsweetened cocoa
- 3 eggs + 1 egg yolk
- 125g (1/2 cup) buttermilk
- 125g (1/2 cup) dark beer
- 2 medium beets, boiled and pureed
- 248g (2½ cups) unbleached, all-purpose flour
- 10g (2 tbsps) beet powder (plus a little for dusting the top of the finished cake)
- 5.5g (1½ tsp) baking powder
- 288g (1½ cups) superfine sugar
- ¼ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- pinch of salt
- 2-4 tbsps light beer
- Preheat oven to 350º F.
- Place the butter, water, beet powder and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
- Add the boiled beets to a food processor and puree until smooth. If it gets to thick for food processor to handle, add a couple teaspoons of beer.
- Beat together the eggs, buttermilk, beer and pureed beet until frothy. Beat in the butter mixture.
- Sift together the flour, beet powder and baking powder, then stir into the mixture with the superfine sugar.
- Pour batter into Bundt pan and bake at 350ºF for 55-60 minutes, or until risen and firm to the touch.
- Place on a wire rack to cool for 10-15 minutes, then turn out onto wire rack.
- Once completely cooled, decorate with glaze.
- Divide into generous servings and enjoy!
- Add cream cheese and butter to the bowl of a stand mixer fitted with the flat blade and beat until light and airy.
- Add the vanilla and beat to combine.
- Gradually add the sugar until fully incorporated. Add salt.
- Stir in the beer, a little at a time until desired consistency is achieved.
- Pour over completely cooled cake and sprinkle with beet powder.
A big thanks to our host June from How To Philosophize with Cake for this weird and delicious theme. Check out more deliciously weird creations from my fellow #BundtBakers:
- Banana Bacon Bundt Cake by Liv For Cake
- Beet and Blood Orange Bundt Cake by Brooklyn Homemaker
- Black Pepper and Red Wine Bundt Cake by Passion Kneaded
- Caramelized Pineapple Blue Cheese Corncake Bundt by Food Lust People Love
- Chocolate Banana Bacon Bundt Cake by The Freshman Cook
- Chocolate Lemon Bundt Cake by I Bake He Shoots
- Chocolate Liquorice Bundt Cake by Baking in Pyjamas
- Chocolate Potato Bundt Cake with Strawberry Glaze by Magnolia Days
- Chocolate Tomato Soup Bundt Cake by SpiceRoots
- Coconut and Rose Syrup Bundt Cake by I Camp In My Kitchen
- Coconut, Cardamom, and Orange Cake by Baking Yummies
- Dark Chocolate Beet Cake by All That’s Left Are The Crumbs
- Dark Chocolate Stout Bundt by Living the Gourmet
- Junk Food Bundt Cake by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
- Lemon Rosemary Bundt by A Day in the Life on the Farm
- Lovely Fields Bundt Cake by Los Chatos Chefs
- Mini Mayonnaise and Chocolate Bundt Cakes by I Love Bundt Cakes
- Olive Oil Rosemary Bundt Cake by Tartacadabra
- Orange Bourbon Rosemary Bundt Cake by The Spiced Life
- Peanut Butter Sour Cream Bundt Cake by Basic N Delicious
- Six Flavor Bundt by Making Miracles
- Sweet Potato and Marshmallow Bundt by Jane’s Adventures in Dinner
- Triple Rum Black Pepper Bundt Cake by How to Philosophize with Cake
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.