Red Velvet Cake with Cream Cheese Frosting | All Natural and Organic Cake Recipe

Red Velvet cake is a bright red colour layered cake covered with contrast coloured cream cheese frosting. Normally to give a red colour to this cake red dye/red food colours are used. But this recipe is totally natural and organic without any artificial food colouring.

This classic gorgeously looking cake is heavenly delicious and moist which is perfect for any occasions. I made it on last valentine's day for my dear hubby. It was a super hit and he was so happy with this appealing dessert that he gave me another surprise gift next day. :) follow this recipe to make all natural Red Velvet cake with cream cheese frosting for your dear ones.

Preparation & Cooking Time : 30 mins + 30 minutes. + cooling time

Yield : 1 heart shaped cake


All purpose Flour - 1 1/4 cup
Powdered sugar - 3/4 cup
Baking powder - 1 1/2 tsp
Vinegar - 1 1/2 tbsp.
salt a pinch
Cooking oil - 1/3 cup
Beetroot puree - 1 cup
strawberry syrup - 2 tbsp.(I used Hershey's.) 
Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, softened
2 packages (8 ounces each) cream cheese , softened
8 cups confectioners' sugar (about 2 lbs.)
1 tablespoon milk

For Cake Decoration
Fresh strawberries - 10 nos.
Ferrero Roche Chocolates - 5 no's


  1. Peel and roughly chop beetroot and boil it in enough water until tender. Once boiled drain water and blend it in a puree using blender/mixer.
  2. Preheat oven on 375F/170C. Prepare and grease cake pan. I used heart shape pan.
  3. In a bowl mix together flour, powdered sugar, salt and baking powder.
  4. In a large mixing bowl mix together beetroot puree with strawberry syrup and oil.
  5. Add in vinegar and mix well.
  6. Slowly add all dry ingredients in wet ingredients 2-3 tbsp. at a time.
  7. Beat well and make smooth batter. Pour the batter in a greased pan.
  8. Bake in preheated oven until a tester inserted into the cake comes out clean, about 25 minutes.
  9. Cool cake completely on wire rack. Meanwhile prepare cream cheese frosting.

10. Cream Cheese Frosting : In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency. Icing is ready.

11. Once the cake is fully cooled down slice it in middle to make layered frosting.
12. Frost the layer and cover it completely with frosting.
13. Decorate it with sliced strawberries and chocolates.


  • Strawberry syrup is optional. To substitute it you can use any fresh fruits crush which is in nice red colour. i.e. strawberry, cherry, cranberries. If only used boiled beetroot then it give darkish red/brown colour as beetroot change its colour when boiled. so its advisable to use fresh red fruits along with beetroot to give your cake a nice red colour. I personally avoid using food colour as much as possible but if you don't find any of the above mentioned fruit crush and beetroot then simply use red food colour.
  • Be creative and decorate it in your own style.

Related Posts:

Chocolate Oil Cake
Print Friendly and PDF


Google Analytics Alternative