Tomato Soup Cake Recipe {Old Fashioned Mystery Cake Recipe} (2024)

FAQs

What is mystery cake made of? ›

What Is Mystery Cake? Whether you hear it called mystery cake or magic cake, they're both one thing: tomato soup cake. Yep, you read that right. Believe it or not, you can use the savory soup to bake a totally delicious, not-weird-at-all tomato soup cake.

Applesauce: Unsweetened applesauce is a popular oil substitute in baking. It can add moisture to your cakes and cupcakes while reducing the fat content. Use a 1:1 ratio, replacing the oil with applesauce. Greek Yogurt: Greek yogurt is another great option for moisture and creaminess.

Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

Six common baking-fails, and how they can be prevented. Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Devil's Food Cake

There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

The AHA recommends replacing the oil in muffin, cookie, cake and snack bar recipes with pureed fruit, including applesauce. If the package mix directions don't specify a substitution amount, try using the same amount of puree as you would oil.

Simply swap out half of the oil in the recipe with applesauce. For example, if the recipe calls for a cup of oil, add 1/2 cup of oil and 1/2 cup of applesauce. Substituting applesauce for oil will change the texture of your baked goods, so first replace half of the oil, and see how it turns out.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

What is the best oil to use in a cake mix? ›

Whenever possible, use canola oil for baking.

Its neutral taste will not give your cake any undesirable flavor, and you can keep the focus on the flavors in your cake, especially if you are using premium ingredients in your cake such as vanilla beans and high quality chocolate.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Use “bottom heat' for baking a cake. “Top heat” which is commonly called broiling is only good for when you want to brown the top of whatever you are cooking. If you broil a cake, the cake will end up burnt on top, undercooked on the sides and bottom and raw in the middle.

Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

“We actually didn't pick the name,” she explained. “It was set by the supplier and we loved it so we kept it. But I imagine it was named because a group of pastry chefs wanted to make a cake so delicious and rich in chocolate that people would stop buying all other cakes!”

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes.

Secret Recipe Cakes and Café Sdn Bhd (doing business as Secret Recipe) is a Malaysian halal-certified café chain company established since 1997. It has international branches in Singapore, Indonesia, Thailand, China, Brunei, Cambodia, Myanmar, Maldives and Bangladesh.

The Difference Between Devil's Food Cake And Chocolate Cake

In general, devil's food cakes will have a deeper chocolate flavor because they're made with cocoa powder, and will be fluffier than other chocolate cakes, due to the higher amount of baking soda.