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Special occasions deserve to go with the perfect meal

Red Velvet Beet Naked Cake

imagen receta
  • 20 minutes active + cooling time

  • 25 minutes

  • Hard

  • 8



230 grams P.A.N. flour mix for celiacs

240 grams beet puree

170 grams butter at room temperature

170 grams buttermilk

50 grams lemon juice

10 grams white wine vinegar

5 grams vanilla extract

30 grams cocoa powder

6 grams baking powder

3 grams baking soda

300 grams sugar

180 grams whole eggs

6 grams table salt

For the filling:

500 grams cream cheese

500 grams mascarpone cheese

100 grams powdered sugar

5 grams vanilla extract


  1. Grease and then flour three 8-inch cake pans. Preheat the oven to 320°F.
  2. Using an immersion blender or food processor, blend the beet puree, buttermilk, lemon juice, vinegar and vanilla until the mixture is smooth and creamy.
  3. In the bowl of an electric mixer fitted with a paddle, beat the butter until creamy and fluffy, approximately two minutes. Scrape down the sides of the electric mixer and slowly add the sugar. Continue to beat for two more minutes.
  4. Lightly beat the eggs and then add them to the mixture in three batches. Always scrape down the sides of the bowl to thoroughly combine.
  5. Add the flour mixture, alternating with the beet mixture, beginning and ending with the dry ingredients. Remember to always scrape down the sides of the bowl to ensure all of the ingredients are thoroughly combined.
  6. Divide the mixture between the three greased cake pans and bake for approximately 25 minutes.
  7. Remove from the oven and let cool before filling.
  8. For the filling: In the bowl of an electric mixer, combine the cheeses, powdered sugar and vanilla.
  9. Beat until fluffy and smooth.

Spread a layer of filling between each layer of cake and decorate as you like.