Who doesn’t like winning an election? I sure was happy when viewers were asked to vote for a favorite recipe, because my Red Velvet Cake came in first! That’s saying something when you consider the runners-up were hush puppies and waffles, which are two of my favorites. Hey, I’m a southern girl, and the southern part will always love her hush puppies, while the girl in me remembers waffles so fondly. People say this is a sexy cake (Clinton does, but he says that about everything except maybe boiled turnips). The color red no doubt has a lot to do with its sexy reputation: think Valentine’s Day. This is a fun cake to make with kids, and I guarantee that after eating this cake, most kids will be happy to have learned that beets aren’t yucky!

FOR THE CAKE:

Butter, for the cake pans

2½ cups all-purpose flour, plus more for the cake pans

1½ cups sugar

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons cocoa powder

½ cup vegetable oil

¾ cup buttermilk

½ cup roasted beet puree (recipe follows)

2 eggs at room temperature 2 tablespoons red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract

FOR THE FROSTING:

16 ounces cream cheese at room temperature

1 stick butter at room temperature

2 cups white chocolate chips, melted

1 teaspoon vanilla

2 cups powdered sugar

1. Place 2 large red beets in a piece of foil and season with salt. Top with olive oil and a splash of water and roast in the oven until a knife or skewer comes out with ease when inserted into the beet. This should take around 25–30 minutes. Remove the beets and set aside to cool just enough to handle. Peel the beets and place into a blender with any remaining juices and puree.

2. Preheat oven to 350 °F. Butter and flour two 9-inch round cake pans. Line with parchment. In the bowl of a standing mixer, combine the dry ingredients. Mix for 30 seconds with a paddle attachment.

3. In a separate bowl, combine the wet ingredients. In two parts, pour the wet ingredients into the mixer. Mix on medium speed until combined. Do not overmix. Pour the batter into the prepared pans. Bake on the center rack for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out on a wire rack. Cool cakes completely.

4. Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer until combined. Add the melted chocolate and vanilla, and then continue to mix until incorporated. Next, slowly add the sugar, beating until the frosting is light and fluffy.

5. Cut each cake in half horizontally to make four layers. Frost the top of each layer, then sides, finishing with the top.

RED VELVET CAKE

FOR THE CAKE:

FOR THE FROSTING:

FOR THE ROASTED BEET PUREE: