It’s been around for a while but is now catching on with the interwebs. Is it any good?
Only in Canada can you find on the back of a ketchup bottle a recipe for this. Granted, it’s been around since 2009 but sometimes the internet can be slow to pick up on things (I know, amazing right?)
One person who has tried it said “It is very similar to a carrot cake, with a finer crumb.” Really? Carrot Cake??
Watch the above video for a tutorial and see everything you need below in order to try it for yourself.
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 each Heinz 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 PHILADELPHIA Brick Cream Cheese, softened
1 tsp vanilla
4 cups icing sugar
Heat oven to 350F.
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, one 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 for 10 minutes.
Remove to wire racks and 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.