Beet Red Velvet Cake

Ingredients

• 1 small red beet
• 8 Tbsp. unsalted butter, room temperature
• 1 cup white granulated sugar
• ½ cup coconut sugar
• 2 eggs
• 2 Tbsp. cocoa powder
• 1 tsp. kosher salt
• 1 Tbsp. vanilla bean paste
• 1 cup buttermilk
• 2 ½ cups cake flour
• 1 ½ tsp. baking powder
• 1 Tbsp. white vinegar
• 5 Tbsp. all-purpose flour
• 1 cup whole milk
• 1 cup coconut sugar
• 8 Tbsp. unsalted butter, room temperature
• 1 Tbsp. vanilla bean paste
• Two 8-ounce blocks cream cheese, room temperature

Steps

1. Peel and dice the beet. Transfer to a blender and purée until completely smooth. Reserve in the refrigerator until ready to bake. Beet purée may be made up to 1 day in advance.
2. Heat the oven to 350°F. Grease two 9-inch round cake pans with nonstick cooking spray and line with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until fluffy, 2 to 3 minutes. Add the eggs one by one, beating to combine completely between additions, then scrape down the sides of the bowl.
4. In a small bowl, stir together the cocoa powder with 4 tablespoons beet purée to make a paste. Add to the stand mixer and beat to combine.
5. In a measuring cup, stir together the salt, vanilla bean paste, and buttermilk. In a medium bowl, sift together the cake flour and baking powder. Add ½ cup flour mixture to the batter and mix on low until just combined, then add ¼ cup buttermilk mixture, mixing until just combined. Repeat until both mixtures have been used up. Scrape down the bowl with a rubber spatula, then gently fold in the vinegar and stop stirring.
6. Divide the batter evenly between the prepared cake pans. Bake, rotating halfway through, for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack, peel off the parchment paper, and cool completely.
7. Combine flour and milk in a small saucepan over low heat. Stir constantly until the mixture thickens, then remove from the heat and let cool complete.
8. Beat the coconut sugar, butter, and vanilla bean paste in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the cream cheese and beat again until fluffy, 1 to 2 minutes more. Add the cooled flour mixture and beat again until the frosting is silky and spreadable, a final 1 to 2 minutes.
9. When the cakes are completely cool, set one on a serving plate. Frost the top of it, then place the second cake on top, bottom side up. (This will give you a flat top surface.) Frost the top and sides with the remaining icing, then serve.