Secret Red Velvet Cake with Cream Cheese Frosting

This cake has an unusual secret ingredient. See if you can guess what it is.

I made this cake a couple of months ago for a competition and it turned out so well that I have been waiting for an opportunity to share it with you.

Have you guessed what the secret ingredient is yet? Tomato soup. Yes, you read that correctly. I never would have thought that a cake made with soup could be sweet but this is, and it also has a wonderfully moist texture. The cream cheese frosting is the perfect topping – it’s easy to make too.

When I told my friends that the cake they were enjoying so much had tomato soup in it they didn’t believe it.

Ingredients – serves 10 easily:

  • 50g/2 oz unsalted butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups plain flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon baking powder
  • 1/4 cup (heaped) cocoa powder
  • 420g/15 oz can condensed tomato soup (I used Heinz ‘Big Red’)
  • 3/4 teaspoon red food colouring (optional)
  • 250g/9 oz cream cheese, softened
  • 2 cups icing (powdered) sugar, sifted
  • 2 tbsp finely grated milk chocolate, to decorate

Method:

  • Heat your oven to 180C/160C fan forced/350F.
  • Grease a 23cm/9 inch spring-form pan with a little butter, or coat with some spray oil.
  • In a large bowl, beat together the butter and sugar until creamy.
  • Add the eggs one at a time, beating after each addition until combined.
  • Mix the flour, bicarbonate of soda, baking powder and cocoa powder in a separate bowl.
  • Add about 1/3 of the flour mixture to the butter mixture and stir, then add a third of the tomato soup.
  • Repeat the above step, alternating until all the flour and soup are mixed in.
  • Stir in the red food colouring, if using.
  • Spoon the cake mixture into the prepared pan and then bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  • Once cooked, leave to cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
  • To make the cream cheese frosting, put the cream cheese in a large bowl and beat until smooth. Then stir in the icing (powdered) sugar until combined.
  • Spread the frosting over the top of the cooled cake.
  • Sprinkle with the grated chocolate.
  • Serve and enjoy!

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2 Responses to Secret Red Velvet Cake with Cream Cheese Frosting

  1. haha – tomato soup… that is unusual… interesting. It certainly looks good.

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