Comments on: The Most Delicious Ricotta Beet Cake

By: Courtney Rich

Courtney Rich — Tue, 10 Oct 2023 17:47:02 +0000

In reply to Jocelyn. It's so good! I would first add a little buttercream on top of the cake, then pipe a rim of the buttercream around the edge. From there, I'd add the ricotta filling on top (inside the border) and then spread the beet filling.

By: Jocelyn

Jocelyn — Fri, 01 Sep 2023 01:29:42 +0000

How would you make this into a sheet cake? I am so intrigued by this cake and the flavours in it but I don’t really feel like making a stacked cake.

By: Kim

Kim — Sun, 17 Jul 2022 16:14:17 +0000

In reply to Courtney Rich. You should fix the Orange extract vs zest I’m the recipe. I find I always need to read comments before making cakes because the ingredients and instructions don’t always get updated. Same with you book. That being said. Can’t ever go wrong making any of your cakes

By: Courtney Rich

Courtney Rich — Fri, 18 Feb 2022 13:27:54 +0000

In reply to Rachel. It should be orange zest. And the heavy whipped cream is mentioned here : In a separate bowl, beat the heavy whipping cream until very stiff peaks form. Fold in to the ricotta mixture. Use right away.

By: Rachel

Rachel — Thu, 17 Feb 2022 16:28:34 +0000

Making this cake today for my daughter’s birthday! She said she wanted “interesting flavors” and I’m excited to try this out. Every cake I’ve made of yours has always been spot on in flavor and texture.

Couple of updates I noticed when going through the recipe:
– Pistachios are not listed in the ingredients, but they are included in the instructions and pictures
– For the whipped ricotta filling ingredients, orange extract is listed and is also included in the text, but the instructions say orange zest instead of extract
– In your text you mention adding heavy whipped cream to the whipped ricotta filling right before assembly, but it’s not mentioned in the instructions themselves.

By: cakebycourtney

cakebycourtney — Wed, 27 Jan 2021 17:34:21 +0000

In reply to Emily. I just chose to use grapeseed to let the beet flavor shine!

By: Emily

Emily — Fri, 22 Jan 2021 02:22:53 +0000

I’m going to make this for myself for my birthday next week. My husband is skeptical, but I love all things beets and I’m so excited. Just curious why you don’t use olive oil in this version? I’m planning on using olive oil. I haven’t made a cake or quick bread that I didn’t enjoy the flavor in. (Chocolate cake with olive oil is fantastic!!). Anyway, just wondering if you tried it and the flavors didn’t mesh or what?

By: cakebycourtney

cakebycourtney — Wed, 30 Sep 2020 16:20:13 +0000

In reply to katherineNielsen. Medium beets.

By: katherineNielsen

katherineNielsen — Sun, 06 Sep 2020 21:55:17 +0000

How big of beets should I use? Sometimes the beets at the store are so tiny. And other times they are HUGE! I’m assuming the amount of beets will matter. Maybe knowing the weight or measurements would be helpful?

By: cakebycourtney

cakebycourtney — Fri, 24 Apr 2020 19:44:10 +0000

In reply to Michelle. I would just keep the beets in the frosting!

By: Michelle

Michelle — Thu, 23 Apr 2020 21:32:49 +0000

If I add beets into the cake. . . how much would you suggest adding. .. . I think it sounds great

By: cakebycourtney

cakebycourtney — Fri, 20 Sep 2019 15:38:49 +0000

In reply to Carole Crowley. Hi Carole! Can't wait for you to try it. You should be ok, but if you're worried about it, you can remove two tablespoons of sugar.

By: Carole Crowley

Carole Crowley — Wed, 18 Sep 2019 17:06:25 +0000

I recently received the peanut butter and jelly cake from the cake club. Can’t wait to make it. But I live in Colorado Springs, high altitude. Was wondering if I have to do the usual adjustments to the recipe for the high altitude? Thank you!