Ketchup in a cake? Created to celebrate the 100th anniversary of HEINZ in Canada, this showstopping cake tastes as good as it looks. If you are a fan of carrot cake, you'll want to try this recipe!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
2 tsp. Magic Baking Powder
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. each ground ginger and nutmeg
1/2 cup eachHeinz Tomato Ketchup and water
2 Tbsp. red food colouring
1-1/2 cups butter, softened, divided
1-1/2 cups packed dark brown sugar
175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
4 cups icing sugar
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How do I make it ?
Heat oven to 350ºF.
Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.
Combine flour, baking powder, baking soda and spices. Mix ketchup, water and food colouring in separate bowl until blended.
Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese, vanilla and remaining butter in separate large bowl with mixer until creamy. Gradually beat in icing sugar until mixture is light and fluffy.
Stack cake layers on plate, filling and frosting with cream cheese icing.
Kraft Kitchen Tips!
Substitute 4 cups of your favourite purchased vanilla or cream cheese frosting for the homemade icing.
How to Mask Frosting Imperfections
Mask any frosting imperfections by gently pressing shredded coconut into frosting before it becomes firm.
Leave top of cake unfrosted; spread with Kraft Pure Raspberry Jam. Pipe remaining icing around top edge of cake.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 13 g
Cholesterol 85 mg
Sodium 400 mg
Carbohydrate 65 g
Fibre 1 g
Sugars 52 g
Protein 3 g
16 servings, 1/16 recipe (116 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.