Step aside, red velvet cake! This big red cake will cause all the buzz at the dessert buffet. Share the recipe with your friends…or keep it your secret!
What You Need
Original recipe yields 16 servings
2 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 cup HEINZ Tomato Ketchup
1/2 cup water
1 Tbsp. red food coloring
1-1/2 cups butter, softened, divided
1-1/2 cups packed brown sugar
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 cups powdered sugar
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Let's Make It
Heat oven to 350°F.
Spray 2 (9-nch) round pans with cooking spray. Line bottoms of pans with parchment. Combine flour, baking powder, baking soda and spices; set aside. Mix ketchup, water and food coloring in separate bowl until blended.
Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Beat cream cheese, vanilla and remaining butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Beat on high speed until light and fluffy.
Stack cake layers on plate, filling and frosting with cream cheese mixture.
Looking for something sweet? One serving of this cake will hit the spot when served with a cold glass of fat-free milk.
How to Store
Keep frosted cake refrigerated.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 65g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.