Great Canadian Heinz® Ketchup Cake

Great Canadian Heinz® Ketchup Cake

6 0

"Ketchup in a cake? Created to celebrate Heinz 100th Anniversary in Canada, this show-stopping cake tastes as good as it looks. If you are a fan of carrot cake, you'll want to try this recipe."

Ingredients 50 m {{adjustedServings}} servings 624 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 624 kcal
  • 31%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 88.9g
  • 29%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (180 degrees C). 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.
  2. 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.
  3. Frosting: 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. Makes 12 servings.
Tips & Tricks
Pumpkin Cake III

This delicious, moist pumpkin spice cake is baked in a sheet pan.

Tres Leches Cake

Four kinds of milk give this tres leches cake its richness.


  • Twists:
  • Twist 1: Make jumbo cupcakes by spooning equal amounts of the batter into a lined, 12-cup muffin pan (grease the top of the pan well to release the cupcakes). Bake in 350 degrees F (180 degrees C) oven for 20 to 25 minutes or until tops spring back when touched lightly.
  • Twist 2: Substitute 4 cups of your favourite purchased vanilla or cream cheese frosting for the frosting recipe provided.
  • Twist 3: Mask any frosting imperfections by pressing feather-strip or shredded coconut into the frosting before it sets.
  • Twist 4: Leave the top of the cake unfrosted and coat evenly with seedless raspberry jam. Garnish the edge where the jam and frosting meet with coconut or a circle of piped frosting.
Rate recipe

Your rating


Reviews 6

  1. 8 Ratings


I actually did make this cake because of a bet. I want to go to school to be a pastry chef and my friends all bet that i couldn't make a ketchup cake, so i did. This is just like a spice cake with a cream cheese frosting. Its very good.

I ♥ Food!!

Definitely a different cake! I didn't add red food coloring, or ice it, and it tasted strangely like pumpkin pie! Even the texture (when warm) was just like that of pumpkin pie! I will make this cake again, but as an imitation pumpkin pie and not necessarily as a ketchup cake :)


My husband has always been a fiend for ketchup, so as a joke, I tried this cake for his birthday. I made a layer cake with the cream cheese icing recommended. First time in my life I made a cake from scratch. It was terrific and very easy. Very, very moist. Similar in texture to a carrot cake, tastes like a spice cake. Might actually put in more spice next time.