Red Velvet Cake From Scratch (Dye Free)

Valentine’s Day.

As a teen I loathed the holiday. I actually have to admit that I broke up with a guy in high school simply because Valentine’s Day was approaching and I didn’t want to have to buy some cheesy gift or put him through the torture of having to buy me one either.

red velvet cake

I got married a week and a half before Valentine’s Day. Superbowl Sunday weekend to be exact. My husband and I don’t even celebrate Valentine’s Day. In fact, half the time I forget our anniversary but that’s because I’m terrible with dates. My husband really has it easy in our marriage. And now that I’ve reached those years past my thirtieth birthday, I’ve told him he can totally forget my birthday every year. I have no idea how old I am now. I quit counting after thirty. I consider it the best anti aging cream on the market.

While I may not be a Valentine’s Day lover, I love those little candy hearts, red velvet cake and chocolate covered strawberries.

red velvet cake

This red velvet cake recipe is made from scratch and includes a secret ingredient to make the cake so moist and delicious. It’s amazing! `You won’t even know that the secret ingredient is in there. However, if you are expecting a true red it will not be. Because this cake is a naturally dyed red velvet cake, the red color is more subtle. But don’t let that scare you. You will fall in love with this amazing cake.

Red Velvet Cake From Scratch (Dye Free)

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 2-3 beets (enough to make 1 cup pureed)
  • 2 tsp lemon juice
  • 1/2 cup butter, softened
  • 3/4 cup plain nonfat greek yogurt
  • 1/2 cup milk
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose or white whole wheat flour
  • 2 cups sugar (you can substitute coconut sugar or other sugars here).
  • 1/2 cup baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • For the Glaze:
  • 6 oz cream cheese, softened (we used Green Mountain Farm greek yogurt/cream cheese blend)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract or 1 vanilla bean, scraped
  • 1/4 cup milk + extra for thinning if needed.


  1. In a food processor or blender, place the beets, lemon juice, butter and yogurt. Blend in the processor until mostly smooth. (It will be difficult to get a nice smooth puree since the beets will be raw. Don't worry, you won't taste the beets once the cake is cooked).
  2. In a mixing bowl, place the pureed mixture, milk, honey and vanilla extract, stirring until smooth.
  3. To the mixture add the flour, sugar, cocoa, baking soda and salt. Stir until combined.
  4. Pour cake into a lightly greased 9x13 inch pan or a bundt pan.
  5. Bake for 30-40 minutes for a 9x13 inch pan, or 35-45 minutes if using a bundt pan.
  6. Remove from oven and allow cake to cool for several minutes in pan before removing from the pan and placing on a wire cooling rack to finish cooling completely. Frost when cake is cooled.
  7. To Make the Frosting: In a mixing bowl, stir together the cream cheese, powdered sugar, vanilla and milk until smooth. Pour the glaze over the cake, allowing it to drip over the sides. Cover and place cake in refrigerator until ready to serve.


You can feel free to use sugars like coconut or Splenda, however it may change the texture of the cake.

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  1. Zena's Suitcase says:

    I had to stop by, that cake looks devine.

    I’ll definitely be making that!


  2. Laurie Campbell says:

    Do you think this would work with 2-3 cooked beets? I have some in my freezer and would like to try it – is there a reason you used raw? Thanks!

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