Beetroot Cake

For Baking the Cake

Preheat cooker for 10 Mins at high flame.

In a large mixing bowl add Curd, sugar & olive oil, whisk it well until sugar dissolves completely.

Then add grated beetroot & vanilla essence, whisk to combine it well.

In another mixing bowl, sieve flour, baking soda, baking powder and salt.

Add the dry ingredients to the wet ingredients gradually in 2 batch and fold the batter until combines well.

Don't overmix the batter & make sure the batter is lump free.

Cake batter is ready, now pour the batter into an 6 inch square greased cake tin & tap it twice to remove air bubbles.

Bake the cake for about 40 mins in a preheated cooker.

Check the cake with a toothpick by inserting it in the middle, if it comes out clean then the cake is perfectly baked.

After baking, cool down the cake completely on the wire rack.

For Buttercream Frosting

In large bowl, beat butter until smooth, creamy & fluffy.

Then add powdered sugar in 2 to 3 batch n beat until frosting reach stiff peak.

Lastly add vanilla extract & pink gel colour, just fold it. So,  Buttercream frosting is ready.