To make this naturally red velvet bundt cake, you’ll need buttermilk, distilled white vinegar, and the juice of one lemon. You’ll also need two room temperature eggs, all-purpose flour, Dutch processed cocoa powder, baking powder, sea salt, baking soda, vanilla extract, butter, and sugar.
And, of course, you’ll need a beet puree, which you can get by steaming two medium beets then pureeing them with 1-2 tablespoons of water. The beets give the cake a deep red color without the use of any artificial food coloring. “Believe it or not, you can’t taste the beets in this cake,” Vergara says. “The earthy sweet beet puree gives this cake a red hue as well as a rich and fudgy texture.”
To make the cake’s cream cheese icing, you’ll need cream cheese, butter, powdered sugar, and lemon juice.
