It seems like every few weeks, there’s a new dessert fad making the rounds on social media, each one more swoon-worthy than the last. Usually, these cakes and cupcakes are universally applauded for their dreamy designs and mouthwatering flavors.
But sometimes, a cake comes along that’s a little more divisive. Proponents swear by it, while skeptics raise an eyebrow. That cake has emerged, and it’s not its appearance that has people wondering, it’s the special ingredient. And what is that?
Ketchup is just as beloved as cake for many people, but most would never consider eating them together.
However, there’s a crowd that says a cake made with ketchup is moist, flavorful, and really, really yummy.
Have you had ketchup cake? What do you think? If you haven’t tried it, would you? Let us know what side you’re on in the comments!
Without the food coloring, it’s not as bright, but looks even more like a spice or carrot cake, and of course it tastes the same.
Watch the video below to see how Gregory Nuttle made his ketchup cake, and what he thought of it!
Would you try ketchup cake? Let us know in the comments, and try your hand at the recipe if you dare:
2 cups all-purpose 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
2 tablespoons red food coloring
3/4 cup butter, softened
1 1/2 cups packed dark brown sugar
Cream cheese frosting
6 ounces brick-style cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
4 cups icing sugar
Preheat the oven to 350 degrees. 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. Stir the ketchup, water and coloring 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.
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.
AndSHARE this unusual recipe with the daring bakers you know!
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