Step 1

Heat frozen raspberries until soft (either in a small saucepan on the stove or in the microwave). Process the raspberries in a food mill to get a seedless puree.

Step 2

Using a high quality blender, blend the raspberry puree and grated beet for about 90 seconds or until completely smooth. This will yield about 1 cup of berry beet puree. Set aside.

Step 3

Preheat oven to 350F degrees. Grease and flour 2, 8-inch or 9-inch round pans. For best results you may also want to line the bottom of the pans with parchment paper.

Step 4

Mix together flour, cocoa, baking powder, baking soda, and salt. For best results sift. Set aside. In a separate bowl mix together buttermilk, lemon juice, and vanilla. Set aside.

Step 5

In a third bowl cream butter and sugar until light and airy. Add eggs one at a time. Then add lemon zest. Add one cup of flour mixture, then half of the buttermilk mixture and mix briefly. Add the remaining flour and buttermilk mixtures. Also add one cup of berry beet puree. Fold together the batter gently. Don’t overmix! The goal is to have the batter mixed (no pockets of flour or streaks of color), not beaten until exceptionally smooth.

Step 6

Divide batter between prepared cake pans. Bake at 350F for 25-35 minutes. Once cake is firm (center does not giggle), test with a toothpick for doneness. Toothpick should come out clean.

Step 7

Place cake pans on cooling racks. Let cakes cool 15 minutes and remove carefully from the pans. Let cakes cools completely then frost.

Step 8

In a stand mixer use the beater blade to blend the cream cheese and butter until creamy. Add 2 tablespoons of milk or half and half and vanilla extract. Beat until smooth. Add powdered sugar one cup at a time.

Step 9

Once fully blended, if too stiff, add a bit more milk. If not stiff enough, add more powdered sugar until you get your preferred consistency. Frost your cake, garnish, and enjoy!