Light, fluffy, creamy and velvety, this breakfast treat is a mashup of the perfectly baked dutch baby and a classic red velvet cake.
Dutch Baby Batter
Cream Cheese Whipped Cream
Place a cast-iron pan in the oven and preheat to 425°F.
In a blender add eggs, buttermilk, flour, cocoa powder, sugar, vanilla, and beet juice. Blend on high for 15-20 seconds, until completely blended and smooth.
Related: Anna Olson’s Easy Dutch Baby Recipe
Remove the pan from the oven and add butter until melted. Swirl the pan around to coat in butter, then pour in the batter and swirl again. Place the pan in the oven and bake for 20 minutes. Turn off the heat and bake for an additional 5 minutes. Remove and allow to cool for 2 minutes.
Meanwhile, in the bowl of a stand mixer add cream cheese. Using the whisk attachment, run the mixer on medium speed and slowly pour in the cream. Once peeks form, sprinkle in the icing sugar and vanilla. Beat until firm peaks form.
Dollop the whipped cream cheese on the center of the Dutch baby. Topped with shaved chocolate, icing sugar, strawberries and maple syrup. Serve directly from the pan or transfer to a plate.
Looking for more creative brunch ideas? See Philip and Mystique’s Cheesy Croque Madame Rolls Drizzled with Hollandaise.