Where I come from, ketchup and mustard cake is just called meatloaf and is pretty good.
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Honestly, yellow mustard ain’t strong enough for me. I only go in for coarse ground. Or on a sandwich I like mixing coarse ground with honey mustard.
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When people complain about raisins in cookies, etc, I think of all the complaints about using the word “■■■■■” and how everyone claims to be afraid of clowns. Then I go back to mixing my ■■■■■ oatmeal cookie batter, which has double the amount of raisins the recipe calls for, and try not to get any on my big floppy red shoes.
edit: ■■■■■ = damp, or slightly wet
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Ketchup? Mustard? That’s my custard.
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Has anyone actually tried this? It actually looks good but my brain short circuits and pictures it tasting like a slightly saltier carrot cake
I might try it this weekend.
I’ve made Campbell’s Tomato Soup cupcakes before, which were actually pretty great, so I’m not worried about the ketchup part. The mustard frosting, though… We’ll see!
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Please do!
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This Ketchup and Mustard cake is not cool
I’m going to go out on a limb here, and say any ketchup and mustard cake is not cool.
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One word: Löwensenf.
Report back.
I brought it up w/my baking partner, and she seems game, so I’m almost definitely making it Sunday. I will let you know.
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That was a mistake.
I’ve made plenty of weird things or things with weird ingredients, but even my most failed experiments have been things that I could finish. I am full of regret. And mustard.
The cake itself was fine. I wouldn’t even be opposed to making it again. The tomato in the ketchup adds a nice subtle flavor to the spice cake. But oh god, the frosting. The worst part is, I could even see it working! The very first taste is a little weird, but not entirely unpleasant. But then the vinegar & mustard start to come through, and then it’s all you can taste. And it overpowers everything else. Even scraping the frosting off the cake couldn’t save it.
The problem is it uses so much mustard. Far more liquid, and acidic liquid at that, than any natural buttercream frosting. The frosting broke & we had to add more butter just to get it to even start to stay together. If it had used just a third of the mustard, it might have been somewhat palatable. But even then, probably too much.
Anyways, pictures:
BEFORE:
PROCESSING:
PROCESSING:
PROCESSING:
REGRET:
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Bravo! 
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oh yes, we also tried to give it away on Craigslist afterwards. Because however much I wanted to just throw it away, it still feels wrong to waste food.
But they removed the posting. Too gross, or something.
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I had thought I might actually like the mustard frosting—I was thinking, I like Jamaican ginger beer, and that’s sweet and zingy, right? Why not a sweet and zingy frosting? So I made a little concoction yesterday…Didn’t have any prepared mustard in the house, just dry ground mustard…so I mixed some butter, powdered sugar, dry mustard, and turmeric and taste-tested that…I really expected to like it…nope, nope, nope. Even without any vinegar, I just couldn’t stomach it.
Many thanks to you for going the whole distance, and reporting back to us, with pictures, even! 
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You sir, are a hero.
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