Ketchup & Mustard Cake

Aya and I made this cake together during her spring vacation.

For the cake you will need:

2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup ketchup
1/2 cup water
2 tbs red food coloring
3/4 cup butter, softened
1-1/2 cups brown sugar
2 eggs

For the frosting you will need:

2 cups butter, softened
4 cups powdered sugar
1-1/2 cups mustard
yellow food coloring

Preheat the oven to 350°. Grease 2 (9 inch) cake pans. Combine flour, baking powder, baking soda and spices.

Mix ketchup, water and red food coloring in a separate bowl until blended.

Beat 3/4 butter and brown sugar in a large bowl with mixer until light and fluffy.

Blend in eggs, one at a time. Then add flour mixture alternately with the ketchup mixture, mixing well after each addition.

Pour into prepared pans and bake 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes, then remove to wire racks, cool completely.

Using an electric mixer on medium speed, cream the butter for the frosting. Once smooth add mustard and mix for another 30 seconds. Add powdered sugar 1/4 cup at a time. Lastly, add the yellow food coloring until you achieve the desired color.

Frost one cake, top it with the second cake, and then frost the top and sides.

The cake itself tasted okay. There didn’t really seem to be a ketchup flavor to it. The frosting had a strong mustard smell and tasted like a very sweet mustard. I don’t actually care for mustard, so the smell by itself turned me off the cake. Errol said that it was eh, and I didn’t need to make it again. I’m sure that if you are a big ketchup and/or mustard fan, you might really like this cake. It just wasn’t our cup of tea.

As you can see by the above picture, I need to work on my layer cake frosting abilities. I’m so afraid that I’ll not have enough to do the top and sides of the cake, that I don’t put enough in between the layers.

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