This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Great Canadian Heinz® Ketchup Cake

By: Heinzitup.com

"Ketchup in a cake? Created to celebrate Heinz 100th Anniversary in Canada, this show-stopping cake tastes as good as it looks. If you are a fan of carrot cake, you'll want to try this recipe."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 cake

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup Heinz® Tomato Ketchup
1/2 cup water
2 tablespoons red food colouring
3/4 cup butter, softened
1 1/2 cups packed dark brown sugar
2 eggs
Frosting
6 ounces brick-style cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
4 cups icing sugar

Directions

Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl. Set aside.
Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.
Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.

Footnotes

Twists:
Twist 1: Make jumbo cupcakes by spooning equal amounts of the batter into a lined, 12-cup muffin pan (grease the top of the pan well to release the cupcakes). Bake in 350 degrees F (180 degrees C) oven for 20 to 25 minutes or until tops spring back when touched lightly.
Twist 2: Substitute 4 cups of your favourite purchased vanilla or cream cheese frosting for the frosting recipe provided.
Twist 3: Mask any frosting imperfections by pressing feather-strip or shredded coconut into the frosting before it sets.
Twist 4: Leave the top of the cake unfrosted and coat evenly with seedless raspberry jam. Garnish the edge where the jam and frosting meet with coconut or a circle of piped frosting.