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Makes 12 Servings
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Great Canadian Heinz Ketchup Cake

Contributed by: News Canada

Ketchup in cake? You bet your sweet condiment

(NC) - Canadians have a new reason to be passionate about their ketchup. With one third of our ketchup consumption already coming from recipes, Heinz has kicked things up a notch by introducing an ingenious new recipe. Ketchup lovers can now enjoy a perfectly spiced, unexpectedly red and totally delicious cake that tastes like carrot cake without all the work.

Great Canadian Heinz Ketchup Cake
Called the Great Canadian Heinz Ketchup Cake, the recipe was developed as a way to thank Canadians for their support as the company celebrates its 100th anniversary in Canada. The cake is easy to make and uses everyday ingredients that can be found in your fridge or pantry.

"We all think of ketchup as the perfect complement to hotdogs, hamburgers and fries, but its unique taste makes it an ideal flavour enhancer for many recipes including desserts," explains Amy Snider, PHEc. and Culinary Nutritionist., "Heinz Ketchup not only adds great flavour to the cake, but it also creates a wonderfully moist texture."

With Canadians being the second highest per capita users of ketchup in the world, this gorgeously red dessert is sure to grace the tables of cake and ketchup lovers from coast to coast to coast during this special anniversary year. You can find many other delicious ketchup recipes at And while you're there, be sure to enter the Heinz Ketchup Fan of the Century contest for a chance at winning the $25,000 cash grand prize.


  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) each ground nutmeg and ginger
  • 1/2 cup (125 mL) Heinz Tomato Ketchup
  • 1/2 cup (125 mL) water
  • 2 tbsp (30 mL) red food colouring
  • 3/4 cup (175 mL) butter, softened
  • 1 1/2 cups (375 mL) packed dark brown sugar
  • 2 eggs


  • 6 oz (175 g) brick-style cream cheese, softened
  • 3/4 cup (175 mL) butter, softened
  • 1 tsp (5 mL) vanilla extract
  • 4 cups (1 L) icing sugar (500g bag)


Preheat the oven to 350F (180C). 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.


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.

Serving Size: Makes 12 Servings



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