Great Canadian Heinz Ketchup Cake

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.

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.

Great Canadian Heinz Ketchup Cake

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Makes12 Servings


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


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


  • Preheat the oven to 350 F (180 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.
  • 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.

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