For the Cake
- 2 1/2 cups of all purpose flour
- 1/2 dessertspoon sea salt
- 1/2 dessertspoon baking soda
- 1 dessertspoon baking powder
- 1/4 cup of cocoa powder
- 1 1/2 cups of beet juice
- 2 sticks unsalted butter
- 2 cups of confectioners' sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
For the icing
- 1 stick unsalted butter
- 1 lb cream cheese
- 4 cups of confectioners' sugar
- 1/2 cup whole buttermilk
Take a large bowl, beat eggs and sugar with an electric mixer until it gets fluffy, then add butter at room temperature, keep beating. Lastly add buttermilk and vanilla extract and beat until they all get mixed well. In a small bowl mix cocoa powder and beat juice and add this to the mixture and beat.
Take another bowl and put a strainer on it. Put flour, baking soda, salt and baking powder into the bowl through the strainer. This will help them to mix better.
Finally add this flour mixture to the other mixture and beat until it becomes a soft dough. Take a baking pan and put some butter and flour on the surface and pour the dough in it and bake in a 350 F preheated oven about 30 minutes. After 30 minutes stick a toothpick into the cake, if it comes clean, your cake is ready. If it is not, bake another 10 minutes.
In the mean time to prepare icing, beat butter and sugar in a bowl, then add buttermilk and cream cheese. Keep beating unless it gets creamy. Keep this mixture in the fridge about 1 hour.
When your cake is baked, take it out of oven and let it rest about 30 minutes until it gets cold. Take it from the baking pan and with the help of a glass make round pieces. I preferred to do in that way, because I had a wide pan with short edges. But if you use a higher pan, you can do it all at once.
Take a dental floss and cut the pieces in half.
Put the icing in the middle and close them. You can put icing on top or allover. You can decorate with cinnamon or cocoa powder.