Ketchup cake. Can someone try this recipe and let me know if it’s any good?

Because I thought I was culinarily adventurous. But not enough so for ketchup in my cake.

On second thought, tomatoes are technically a fruit, right? Plus, it’s only 1/2 cup ketchup, so it’s doubtful the flavor will evoke French fries.

The recipe’s called Canadian ketchup cake, which led me to believe that a Canadian had a eureka! moment after deciding to toss some pantry leftovers into their cake. Not so. It appears that this cake was created by Heinz for its Canadian centennial. Which seems like cheating, somehow.

BTW, red velvet lovers, don’t get too excited. Judging from the ingredients, it sounds like a spice cake with red food coloring and cream cheese frosting.


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 ketchup
1/2 cup water
2 tablespoons red food coloring
3/4 cup butter, softened
1 1/2 cups dark brown sugar, packed
2 eggs
6 ounces brick-style cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
4 cups icing sugar



Preheat oven to 350°.

Grease two 9 inch round pans (parchment suggested).

Combine and mix flour, baking powder, cinnamon, baking soda, nutmeg and ginger – set aside.

Combine and mix ketchup, water, and food coloring; set aside.

In a separate large bowl beat butter and brown sugar, then add eggs.

Now add in dry ingredients and ketchup mixture and beat on low until incorporated.

Then up speed to med-high for 1 minute.

Pour evenly into both pans.

Bake for 30 minutes.

Allow to cool before assembling and icing.


Beat cream cheese, butter and vanilla on low until smooth.

Slowly add sugar, beating on high until fluffy.

Use icing between layers and on surface and sides of cake.

Recipe: From RecipeZaar, courtesy of *sugar n’ spice*


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