Pink cakes stayed white until 1950s when food scientists discovered beetroot juice creates stable color without metallic aftertaste.
Beautiful Pink Cake
Whip up a delightful pink cake that will make your little one’s breakfast a rosy celebration! This charming treat features fluffy vanilla sponge infused with vibrant beet juice and a hint of almond extract, topped off with a creamy yogurt frosting. It's not just a feast for the eyes; it’s a deliciously wholesome way to start the day!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 medium raw and peeled beet
- ½ cup of orange juice (120 ml)
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(3)
- 1 tablespoon of baking powder (15 ml)
- ¼ cup of oil of your choice (60 ml)
- 1½ cups of wheat flour (188 g)
📦Other(1)
- ½ cup of raisins (120 ml)
👨🍳 Instructions
- 1
Mix all the ingredients in a blender. Depending on your appliance, it is better to start blending the eggs and the beet, then add the raisins and the juice before adding the other ingredients.
- 2
Bake for about 20 minutes in a preheated oven at 180 degrees Celsius. Do not leave it in the oven for too long as it will lose its color!
💡 Pro Tips
- ✓Preheat your oven to exactly 356°F (180°C) and bake for no more than 18-22 minutes because betalains (the compounds that create the pink color) begin degrading at temperatures above 185°F for extended periods.timing356°F, 18-22 minutes
- ✓When blending beet-based batters, pulse in 10-15 second intervals rather than continuous blending to prevent oxidation that turns the vibrant pink color muddy brown.technique10-15 second intervals
- ✓Add a pinch of citric acid (1/8 teaspoon per cup of beet) to your batter because the acidic pH helps stabilize betalain pigments and maintains the bright pink color throughout baking.ingredient1/8 teaspoon per cup
- ✓Use a light-colored metal pan instead of dark pans because dark surfaces absorb more heat and can raise the cake's surface temperature 25-50°F higher, causing faster color degradation.equipment25-50°F temperature difference
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pink cakes stayed white until 1950s when food scientists discovered beetroot juice creates stable color without metallic aftertaste.
Beautiful Pink Cake
Whip up a delightful pink cake that will make your little one’s breakfast a rosy celebration! This charming treat features fluffy vanilla sponge infused with vibrant beet juice and a hint of almond extract, topped off with a creamy yogurt frosting. It's not just a feast for the eyes; it’s a deliciously wholesome way to start the day!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 medium raw and peeled beet
- ½ cup of orange juice (120 ml)
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(3)
- 1 tablespoon of baking powder (15 ml)
- ¼ cup of oil of your choice (60 ml)
- 1½ cups of wheat flour (188 g)
📦Other(1)
- ½ cup of raisins (120 ml)
👨🍳 Instructions
- 1
Mix all the ingredients in a blender. Depending on your appliance, it is better to start blending the eggs and the beet, then add the raisins and the juice before adding the other ingredients.
- 2
Bake for about 20 minutes in a preheated oven at 180 degrees Celsius. Do not leave it in the oven for too long as it will lose its color!
💡 Pro Tips
- ✓Preheat your oven to exactly 356°F (180°C) and bake for no more than 18-22 minutes because betalains (the compounds that create the pink color) begin degrading at temperatures above 185°F for extended periods.timing356°F, 18-22 minutes
- ✓When blending beet-based batters, pulse in 10-15 second intervals rather than continuous blending to prevent oxidation that turns the vibrant pink color muddy brown.technique10-15 second intervals
- ✓Add a pinch of citric acid (1/8 teaspoon per cup of beet) to your batter because the acidic pH helps stabilize betalain pigments and maintains the bright pink color throughout baking.ingredient1/8 teaspoon per cup
- ✓Use a light-colored metal pan instead of dark pans because dark surfaces absorb more heat and can raise the cake's surface temperature 25-50°F higher, causing faster color degradation.equipment25-50°F temperature difference