The New Red Velvet Cake Recipe

Name: The New Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 3 Large or 5 Small Beets (to make 2 c. puree)*; 1/2 c. Applesauce, Unsweetened/Natural; 1 c. Granulated sugar; 1/2 c. Canola oil; 2 Lg Eggs; 2 Lg Egg Whites; 3 oz. Unsweetened Chocolate, melted; 1 tsp. Instant Espresso Powder or Instant Coffee; 1/2 c. Unsweetened Cocoa Powder; 3/4 c. All-purpose Flour; 3/4 c. Whole Wheat Flour; 1/4 c. Quinoa Flour**; 1 1/2 tsp. Baking Soda; 1/2 tsp. Salt; 1 c. Dried Cherries; *You may use canned beets, but make sure they are stored in their own juices and not seasoned. If using canned beets, add a tablespoon (or more) of water and puree until smooth.; **Quinoa flour is found in most health food stores. If you are unable to find it you may use 1c. All Purpose flour to 3/4 c. Whole Wheat Flour.; Chocolate Raspberry Ganache; 2 oz. heavy cream; 1.5 oz. Raspberry Puree; 4 oz. Good Quality Bittersweet Chocolate, broken into small pieces; (If you cannot find raspberry puree, you may make your own by pureeing fresh or frozen raspberries and then pressing through a sieve to remove seeds. Also, other berry mixtures can be used - but es…; Cream Cheese Frosting; 24 oz. (3 pkgs) Reduced Fat Cream Cheese, room temperature; 1 1/4 c. Confectioners' Sugar, sifted; 2 tsp. Vanilla Extract

Bake this irresistible The New Red Velvet Cake at home. Made with Beets, Applesauce, sugar and Canola oil. Easy step-by-step instructions included.

This The New Red Velvet Cake relies on simple, everyday ingredients such as cake:, granulated sugar, canola oil and lg eggs. It comes together quickly and makes 4 servings, at about 2295 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this The New Red Velvet Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Cake:
3 Large or 5 Small Beets (to make 2 c. puree)*
1/2 c. Applesauce, Unsweetened/Natural
1 c. Granulated sugar
1/2 c. Canola oil
2 Lg Eggs
2 Lg Egg Whites
3 oz. Unsweetened Chocolate, melted
1 tsp. Instant Espresso Powder or Instant Coffee
1/2 c. Unsweetened Cocoa Powder
3/4 c. All-purpose Flour
3/4 c. Whole Wheat Flour
1/4 c. Quinoa Flour**
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 c. Dried Cherries
*You may use canned beets, but make sure they are stored in their own juices and not seasoned. If using canned beets, add a tablespoon (or more) of water and puree until smooth.
**Quinoa flour is found in most health food stores. If you are unable to find it you may use 1c. All Purpose flour to 3/4 c. Whole Wheat Flour.
Chocolate Raspberry Ganache
2 oz. heavy cream
1.5 oz. Raspberry Puree
4 oz. Good Quality Bittersweet Chocolate, broken into small pieces
(If you cannot find raspberry puree, you may make your own by pureeing fresh or frozen raspberries and then pressing through a sieve to remove seeds. Also, other berry mixtures can be used - but especially look for dark berry mixtures such as raspberries, blackberries and blueberries, which are high in antioxidants).
Cream Cheese Frosting
24 oz. (3 pkgs) Reduced Fat Cream Cheese, room temperature
1 1/4 c. Confectioners' Sugar, sifted
2 tsp. Vanilla Extract

1
Preheat oven to 375. Trim ends of beets and place on a parchment paper or foil lined baking pan. Drizzle with 1 tbsp. canola oil. Roast until fork tender (about 2 hours). Once cooled peel then place in blender or food processor with 1-2 tbsp. water. Puree beets until they reach a smooth and even consistency. Set aside.
2
Preheat oven to 375. Spray baking pan with canola oil spray and dust with flour. Discard the excess flour.
3
Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.
4
Add the tsp. of espresso powder to the melted chocolate and stir until combined.
5
Turning the speed down to low, slowly drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.
6
In a separate bowl, combine the cocoa powder, applesauce and beet puree. Add this mixture to the egg mixture. Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries and mix again. Remove the bowl from the mixer.
7
Sift the remaining dry ingredients together and then gently fold into the mixture. Pour batter into pan and bake for 40-45 minutes, until a toothpick inserted in center comes out clean. Cool and remove from pan.
8
Chocolate Raspberry Ganache:
9
Boil cream in a small pot. At the same time, warm raspberry puree in microwave (not hot-just warm).
10
Once cream has boiled, add raspberry puree and stir to combine.
11
Pour over chocolate and stir until the chocolate is completely melted and the mixture is homogenous. If the chocolate does not melt all the way, place over a double boiler and finish melting.
12
Set ganache aside and allow to cool so it becomes slightly thick.
13
Cream Cheese Frosting:
14
Lightly beat cream cheese and vanilla extract until smooth, about 1-2 minutes. Stop machine, scrape down sides of bowl then add confectioners' sugar. Cream together until smooth.

2295

kcal

Calories

124

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Cake:, 3 Large or 5 Small Beets (to make 2 c. puree)*, 1/2 c. Applesauce, Unsweetened/Natural, 1 c. Granulated sugar, and more.

Yes, The New Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2295 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Dessert Bars
Forget-Em-Cookies
Honey Raisin Bran Muffins
Corn Pudding