Red velvet cake

The ketchup cake is real and here’s what it tastes like

One YouTuber whipped up a batch.

By Amy Lewis, 01 September 2016
The ketchup cake is real and here’s what it tastes like

Don’t get us wrong, we love tomato ketchup. On chips, in burgers, with fish fingers - we’re all over it. But ketchup in a cake? Well now, you’ve caught us by surprise there.

“It’s pretty good. It’s an acceptable cake”

Nevertheless, the Internet went wild last week about one man’s discovery of the Great Canadian Ketchup Cake, after he spotted a link to the recipe on a bottle of Heinz Ketchup. Ever since, we’ve had some serious questions.

What does it taste like? Is it essentially just a twist on red velvet? Has anyone actually made one and eaten it?

Luckily for us, Canadian YouTuber Greg Nuttle has gone where many of us fear to go; he baked the Ketchup Cake.

Breaking the whole thing down into a series of videos, Gregg first shares the ingredients with us, which include flour, cinnamon, ginger, nutmeg, brown sugar, butter, eggs,and of course, ketchup.

Then, after whipping up the cake himself, he did what every fearless baker knows to be the sensible thing. He fed it to his friends, first.

So what was the verdict? Though it looks just like any other iced red velvet cake, Gregg’s friends had mixed reactions.

One noted: “It’s pretty good. It’s an acceptable cake.”

Another added: “The ketchup is not really prominent.”

Although friend number three was left nonplussed, quipping: “Even with the frosting it’s really gross.”

In all fairness, we’re not too surprised to hear mixed reactions to the ketchup cake. It’s an unusual flavour combination after all. But far from being a brand new discovery - which for the most of, it still is - it seems the Ketchup Cake has in fact been around for a while.

Heinz started including the recipe on the back of tomato ketchup bottles in Canada back in 2009, to celebrate its 100th birthday.

But long before that, tomato soup cake ruled supreme in America through the 1920s and 1930s, when dairy was scarce thanks to Depression-era cutbacks.

A frugal way to keep cakes moist while using minimal amounts of milk, oil or eggs, the cake became popular among families looking to stretch their groceries further.

As they say, you learn something new every day!

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