Ingredients:

  • 1 cup unsweetened beet juice
  • 1 tbsp lemon juice
  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 0.75 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup full-fat buttermilk
  • 1 tsp distilled white vinegar
  • 2 tsp pure vanilla extract
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Combine the beet juice and lemon juice in a small bowl and set aside to lock in the red pigment.
  2. Sift the cake flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk together.
  3. Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Slowly stir in the buttermilk and the prepared beet mixture until the batter is a uniform, vibrant red.
  5. Gently fold the dry ingredients into the wet batter using a spatula. Stir in the white vinegar last.
  6. Divide batter evenly between three greased and parchment-lined 8-inch pans. Bake at 350°F (175°C) for 28–32 minutes.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whip the cream cheese, butter, and powdered sugar until smooth. Layer the cakes with frosting and cover the entire cake.