Meat cake? This has been in the back of my mind. Would it be possible to make a “cake” made of meat that actually looks like a real cake? I didn’t think it was possible at all, but this one (although very time-consuming) looks pretty realistic. A wonderful choice for a special occasion celebrating someone who following the Whole30 reset protocol, for example, or who simply prefers not to consume too much sugar.
It came out better than I thought it would, for sure. I baked triple layers of meatloaf, stacked them and frosted the outside with a combo of tomato paste and Japanese sweet potatoes.
I finished off the meat cake’s decoration with rosettes of mashed potatoes. The visual result is very similar to a real cake. In fact, if I saw this meat cake uncut, I’d think it was dessert for sure!
- 1 6-oz can tomato paste
- 1 tsp salt
- 1 tsp mustard powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1 tsp fish sauce
- 2 tsp apple cider vinegar
- 1/3 cup water
- 2 eggs
- 4 lbs ground beef
- 2 lbs ground pork
- 1 lb mushrooms
- 1 onion
- 3 cloves garlic
- 1/3 cup parsley, diced
- 2 tsp fresh thyme
- Coconut oil to grease pans
- 2 lbs Japanese sweet potatoes
- 3 6-oz cans tomato paste
- 1/2 lb potatoes
- 3 tbsp coconut milk, plus more as needed
- Preheat oven to 350°F. Grease three 8″ spring-form pans with coconut oil and set aside.
- Mix the tomato paste, salt, dry mustard, cinnamon, nutmeg, cayenne pepper, fish sauce, apple cider vinegar and water in a small bowl until it’s a smooth sauce.
- Shred the onion, garlic and mushrooms in a food processor until finely diced.
- Combine ground meat, onion mixture, parsley, thyme, eggs and sauce together in large mixing bowl. Divide the mixture into the three spring-form pans, and bake in the preheated oven for 60 minutes.
- Let cool 5-10 minutes, then release the spring-form pans. Trim any irregularities on the tops and sides of each layer until they are circular, level disks.
- To make the frosting, peel the sweet potatoes and potatoes and roughly chop. Place in a medium pot and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until soft when pierced with a fork. Drain, separate sweet potatoes (into a large mixing bowl) from the potatoes (into a medium mixing bowl) and roughly mash each.
- Stir the tomato paste into the sweet potatoes, then whip with a hand mixer. Scrape down the sides of the bowl and continue whipping until very smooth.
- To assemble the cake, cover the first meat layer with frosting. It’s not important to smooth the frosting at this stage, just ensure full coverage on the sides and top. Stack the second layer on top of the bottom one, and cover with frosting. Repeat the process with the last layer. Using a butter knife, smooth the frosting on the sides with a gentle upward sweeping motion. Clean the knife between strokes if you’re going for the uniform finish shown in this post’s photos. Smooth the top of the cake using a similar technique: gentle strokes across the surface.
- To make the rosettes, whip the coconut milk into the mashed potatoes (adding more coconut milk if needed to achieve a smooth consistency that’s still firm enough to form stiff peaks). Load the mashed potatoes into a pastry bag fitted with a rosette tip, and pipe rosettes around the top and base of the cake.
There are quite a few steps in this recipe (make the meatloaf, make the frosting, assemble the cake, add the rosettes) but the finished product looks amazing!