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Beet Red Velvet Cake with Pomegranate Molasses Buttercream
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • 6-inch Cake Pan
  • Electric Mixer
  • Oven

Ingredients
  

  • 2 medium beets, roasted, peeled, and pureed
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 3 tablespoons pomegranate molasses
  • 1/4 cup pomegranate seeds

Instructions
 

  • Preheat the oven to 350°F. Grease and line a 6-inch round cake pan.
  • In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, stir the beet puree, vegetable oil, egg, buttermilk, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  • Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
  • In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and pomegranate molasses, beating until the frosting is light and spreadable.
  • Remove the cooled cake from the pan. Spread the buttercream over the top and sides. Scatter the pomegranate seeds over the surface before serving.

Notes

Roast the beets ahead and keep the puree in the fridge for up to two days to shorten day-of prep. If the buttercream feels too soft, chill it for 10 minutes before spreading. The cake stays moist for two days at room temperature when covered, but the frosting firms up nicely in the fridge if you need to make it earlier.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, 6-inch Cake Pan, Electric Mixer, Oven