Ketchup Cake

2 cups Flour


2 teaspoons Baking powder

1-1/2 teaspoons Cinnamon

1 teaspoon Baking soda

1/2 teaspoon Ground nutmeg

1/2 teaspoon Ground ginger

1/2 cup Heinz® Tomato Ketchup

1/2 cup Water

1 tablespoon Red food coloring

3/4 cup Butter, softened

1-1/2 cups Packed dark brown sugar

2 Eggs

Frosting Ingredients



6 ounces Brick-style cream cheese, softened

3/4 cup Butter, softened

1 teaspoon Vanilla extract

4 cups Confectioner's sugar

Preheat the oven to 350°F. Grease two 9-inch 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. In a separate bowl, combine Ketchup, water, and red coloring. Set aside. In a large bowl using an electric mixer, beat the butter and then blend in the sugar until smooth. Beat in the eggs. Add the flour and Ketchup mixtures and 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 center springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.

Frosting Preparation
With an electric mixer on medium speed, beat the cream cheese, butter, and vanilla for 2 minutes or until smooth. On low, gradually beat in the sugar, 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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