Tomato Soup Cake
Make this Magic Tomato Soup Cake! It's based on a classic retro 1950s recipe printed on cans, and you can't taste the soup in the spice cake.
Ingredients
- 1 10oz/295g can condensed tomato soup
- 1 teaspoon baking soda
- 1 cup (200g) white sugar
- ½ cup (115g) unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour (plain flour)
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 12 oz (340g) cream cheese (at room temperature)
- ½ cup (115g) unsalted butter (at room temperature)
- 3 ½ cups (440g) powdered sugar
- ½ tsp vanilla extract
Directions
- 1
Preheat the oven to 350°F/175°C. Lightly grease 2 x 8-inch/20cm round cake pans.
- 2
Add the condensed tomato soup (don’t add water) to a bowl and stir in the baking soda (it will puff up a bit as it reacts with the acidity). Set aside while preparing the rest of the ingredients.
- 3
Add the sugar and butter to a mixing bowl and beat with an electric mixer then beat in the eggs, one at a time, and the vanilla.
- 4
Mix in the tomato soup. (Note: it might ‘split’ slightly but don’t worry, it will come together with the flour).
- 5
Sift in the flour, baking powder and spices, then gently mix to combine (with a wooden spoon, don’t use the electric mixer). Don’t overmix, but ensure no streaks of flour remain.
- 6
Pour the mixture into the prepared pans and bake for 25 minutes or until an inserted toothpick comes out clean.
- 7
Allow to cool in the pans for 5 minutes, then turn out onto a wire cooling rack to cool completely.
- 8
Meanwhile, make the cream cheese frosting.
- 9
Beat the cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar and vanilla and beat until smooth.
- 10
Frost the completely cooled tomato soup cake.