Tomato Soup Cake
Ingredients
- 1 10oz/295g can condensed tomato soup
- 1 teaspoon baking soda
- 1 cup white sugar
200g
- ½ cup unsalted butter
at room temperature, 115g
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
240g
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 12 oz cream cheese
340g
- ½ cup unsalted butter
115g
- 3 ½ cups powdered sugar
440g
- 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.
Tomato Soup Cake
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Based on 45 ratings
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About this Recipe
Intrigued by the idea of a cake made with tomato soup? This Tomato Soup Cake is a delightful retro classic that promises a surprising twist: you won't taste the soup at all. Instead, you'll discover a wonderfully moist and warmly spiced cake, just like grandma used to make.
Why This Cake Works
This recipe works its magic by transforming a humble can of condensed tomato soup into a rich, flavorful cake base. The soup acts as a secret ingredient, providing incredible moisture and a subtle tang that enhances the warm spices without any discernible tomato flavor. It's a testament to the ingenious recipes from the 1950s, delivering a unique spice cake that’s both intriguing and deeply satisfying.
What you can expect is a beautifully tender and moist cake, rich with the comforting flavors of cinnamon, nutmeg, and allspice. The texture is consistently smooth, a direct benefit of the soup's contribution. Each slice is crowned with a luscious, tangy-sweet cream cheese frosting, providing the perfect counterpoint to the spiced cake. It’s a delightful journey back in time, delivering a nostalgic taste that’s perfect for any occasion.
Customization & Variations
While delicious as is, you can easily adapt this spice cake. For added texture, consider folding in a ½ cup of chopped walnuts or pecans into the batter. A handful of golden raisins or dried cranberries would also be a lovely addition, complementing the warm spices. If you prefer a slightly bolder spice profile, a pinch of ground cloves could be added alongside the other spices, though the current blend is perfectly balanced. This cake is designed to be comforting and versatile.
Serve this unique Tomato Soup Cake as a comforting dessert after a family meal, or bring it to a potluck for a guaranteed conversation starter. It’s a wonderfully nostalgic treat that pairs perfectly with a cup of coffee or tea, offering a sweet moment of pure enjoyment.