Recipe of the Day

King Kullen

Whole Wheat Berry Chocolate Loaf

Tip Of The Day

Zyrtec® makes spring count! Get out and make the most of your spring with a chance to win $10,000 plus hundreds of instant prizes. Stick to Zyrtec® for consistent allergy relief day after day and visit daily for fun chances to win! NO PURCHASE NECESSARY. Ends 6/22/18. To play and for Official Rules, visit

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Big Red Heinz® Ketchup Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 12

Think of a traditional Red Velvet Cake (complete with cream cheese frosting) with a little extra something.



  2 cups flour

  2 tsp baking powder

  1 1/2 tsp cinnamon

  1 tsp baking soda

  1/2 tsp ground nutmeg

  1/2 tsp ground ginger

  1/2 cup Heinz® Tomato Ketchup

  1/2 cup water

  1 Tbs red food coloring

  3/4 cup butter softened

  1 1/2 cups packed dark brown sugar

  2 eggs

  Frosting ingredients:

  6 oz brick-style cream cheese, softened

  3/4 cup butter softened

  1 tsp vanilla extract

  4 cups confectioner's sugar

Select All

Add Items to List


Cake Preparation:

1. 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.

2. 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.

3. 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:

1. 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.

2. Frost between the cake layers and over the sides and top of the cake.