This show-stopping ketchup cake was created to celebrate Heinz's 100th anniversary in Canada, and it tastes as good as it looks! If you're a fan of carrot cake, you'll want to try this recipe.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- ½ teaspoons cinnamon: 1 piece
- baking soda: 1 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.5 tsp
- Heinz Tomato Ketchup: 0.5 cup
- water: 0.5 cup
- red food coloring: 2 Tbsp
- unsalted butter: 0.75 cup (softened)
- ½ cups packed dark brown sugar: 1 piece
- eggs: 2 piece
- ounces brick-style cream cheese: 6 piece (softened)
- unsalted butter: 0.75 cup (softened)
- vanilla extract: 1 tsp
- powdered sugar: 4 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
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Make the cake: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Mix ketchup, water, and food coloring together in a separate bowl.
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Beat butter in a large bowl with an electric mixer until smooth. Blend in sugar until creamy, then mix in eggs, one at a time, until incorporated. Add flour mixture in two batches on low speed, alternating with ketchup mixture, scraping down the bowl as needed, until well combined. Increase the speed to medium-high and beat for 1 minute. Divide batter evenly between the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 15 minutes, then run a table knife around the edges to loosen. Invert each layer carefully onto the wire rack. Let cool completely, about 15 more minutes.
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While the cake layers are cooling, make the frosting: Beat cream cheese, butter, and vanilla in a mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Gradually mix in powdered sugar on low speed, scraping the bowl as needed, then beat on high speed until fluffy.
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Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
