Tomato soup cake is a retro, blast from the past! It was created in the late 1920’s by the Campbell’s Soup company and became popular in the 1940’s and has evolved and morphed into several recipes. This cake takes help from a can of condensed tomato soup and has been made over again and again. It’s a delicious, moist spice cake with a soft texture from the tomato soup. So, I give you my take on it!
Ingredients and Variations
Flour: This is made with all purpose flour, which is what most of us have on hand. No fancy cake flour here, friends!
Soup: Campbell’s condensed tomato soup is the soup to use. You can use the lower sodium version if you like.
Fat: The fat I use here is unsalted butter, but you can certainly change it up and use an oil of your choice.
Spices: I like to use cinnamon, fresh grated nutmeg and ground cloves. You can change up the spices anyway you like. Ginger and cardamom would both be wonderful additions.
Binder: Eggs are use for the binder in this recipe but you can surly use an egg substitute of your choce.
Add-ins: I like to add a layer of jam or marmalade in between the layers. You can also add nuts and or dried fruits into the cake batter.
Frosting: I like cream cheese frosting with this but you can certainly use anything you like, such as, buttercream, boiled or a stabilized whipped cream.
Tomato Soup Cake with Cream Cheese Frosting
8
servings10
minutes20
minutesTomato soup cake is a moist, delicious spice cake!
Ingredients
- Cake
1 10oz can Campbell’s condensed tomato soup
1/2 cup unsalted better, softened
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs
2 cups all purpose flour
1 tsp baking soda
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp fresh grated nutmeg
- Cream Cheese Frosting
4 cups powdered sugar
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 – 2 tsp vanilla extract
pinch of salt
Directions
- heat oven to 350°. Grease and flour (or spray) two 8 inch cake pans.
- Using a mixer, beat butter and sugar together until fluffy. Add in vanilla and eggs, one at a time until mixed in. Add in the dry ingredients and soup. Whisk until all ingredients are well incorporated.
- Divide batter into two pans evenly.
- Bake at 350° until center springs back, about 20 to 25 minutes.
- Cool on wire racks.
- Frosting: Beat butter, vanilla and cream cheese together until fluffy, add in the powdered sugar and salt. Beat until light an fluffy, about 3 minutes.
- Frost cake when it has completely cooled.
Recipe Video
Notes
- Spread a thin layer of jam or marmalade onto a cake layer, then a layer of frosting, then top with the second cake. This will create a pop of extra flavor! My favorite to use is lemon-ginger marmalade.
