Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
10
Yield:
1 9×13-inch cake
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch cake pan with parchment paper.
Sift flour and baking powder together in a large bowl.
Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Cook’s Note
Where I live I use "gasificante," which is 1 teaspoon baking soda and 1 teaspoon malic and tartaric acid instead of using baking powder.
Avoid over-mixing the cake batter in Step 3 as much as possible.
Nutrition Facts (per serving)
| 386 | Calories |
| 13g | Fat |
| 63g | Carbs |
| 6g | Protein |
