📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Line the bottoms with parchment paper circles to prevent sticking. This little trick makes removing the cakes so much easier, trust me!
2. Prepare the beetroot: Wash, peel, and grate the fresh beetroot. You should have about 1 cup of grated beetroot. In a small bowl, mix the grated beetroot with the lemon juice. This helps to bring out the vibrant color and adds a touch of acidity, which I think makes the cake sing.
3. Whisk together dry ingredients: In a large mixing bowl, whisk together the cake flour, sugar, cocoa powder, baking soda, and salt. Make sure everything is evenly distributed to avoid any clumps or inconsistencies in the batter. I like to sift the cocoa powder to ensure it's super fine.
4. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. The buttermilk adds a lovely tang and keeps the cake incredibly moist. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay at this point. Overmixing can lead to a tough cake, and nobody wants that!
6. Add beetroot mixture: Stir in the beetroot mixture until well combined. The batter will turn a beautiful deep red color. I always find this step so satisfying—it's like magic!
7. Divide and bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; ovens can be temperamental.
8. Cool the cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they're completely cool before frosting. I know it's tempting to frost them while they're still warm, but trust me, it's worth the wait.
9. Make the cream cheese frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar gradually, beating until well combined. Stir in the vanilla extract and a pinch of salt.
10. Frost the cake: Once the cakes are completely cool, trim the tops if necessary to create a flat surface. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting. I like to create a rustic, swirled effect with my offset spatula.
11. Garnish (optional): Garnish the cake with fresh beetroot slices, edible flowers, or a sprinkle of cocoa powder. This adds a touch of elegance and visual appeal. I once used candied beetroot, and it was a hit!
12. Chill and serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving. This step is crucial for getting clean slices. Plus, a chilled cake is always a delight, especially on a warm day. Enjoy!