Arkansas Heavenly Tomato Cake

 


Arkansas Heavenly Tomato Cake

Ingredients

Cake:

Baking spray with flour

1 2/3 cups granulated sugar

1 cup (8 oz.) unsalted butter, softened

2 large eggs

2 cups (8 1/2 oz.) all-purpose flour

5 Tbsp. Dutch-process cocoa blend (such as Hershey’s Special Dark)

1/2 tsp. kosher salt

1/4 tsp. baking soda

3/4 cup tomato juice

Frosting:

1/2 cup (4 oz.) unsalted butter

6 Tbsp. whole milk 

1/4 cup Dutch-process cocoa blend (such as Hershey’s Special Dark) 

4 cups (16 oz.) powdered sugar, sifted (about 5 cups)

1/4 tsp. kosher salt

Directions

Preheat oven and prepare baking sheet:

Preheat oven to 350°F. Coat a 10- x15-inch rimmed baking sheet with baking spray; set aside.

Combine butter, sugar, and eggs:

Beat together sugar and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Reduce mixer speed to low and add eggs, 1 at a time, beating until just combined after each addition, about 30 seconds total.

Add dry ingredients and tomato juice:

Whisk together flour, cocoa, salt, and baking soda in a large bowl. With mixer on low speed, gradually add flour mixture to sugar mixture in 3 additions, alternating with tomato juice, beginning and ending with flour mixture. Beat on low until just combined after each addition, stopping to scrape down sides of bowl as needed, about 2 minutes total.

 

Spoon batter into prepared baking sheet and spread into an even layer.

Bake Cake:

Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, about 20 minutes. Let Cake cool slightly on a wire rack, about 10 minutes.

While Cake cools, prepare the Frosting:

Melt butter in a large saucepan over medium. Whisk in milk and cocoa until smooth, and remove from heat. Gradually whisk in powdered sugar and salt until well combined and no lumps remain, about 3 minutes.

Immediately pour over warm Cake, spreading in an even layer.

Let Frosting set:

Let cool completely in pan set on a wire rack until Frosting is set, about 1 hour 30 minutes.

 

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