Tomato Soup Cake
User Reviews
5
Tomato Soup Cake
Description
Tomato Soup Cake is an unusual yet effective way to incorporate condensed tomato soup into baking, resulting in a moist cake with a spice-infused crumb. The recipe balances the acidity of the tomato soup with baking soda to promote rise and tenderness. The blend of ground cinnamon, nutmeg, and allspice creates a warm flavor profile. Cream cheese frosting complements the cake with its creamy, tangy texture, adding richness to each slice.
The cake batter is carefully mixed to avoid overworking, which helps keep the crumb light and fluffy. Once baked and cooled, the layers are frosted generously. This cake makes a unique dessert option, especially during cooler seasons when spiced cakes are favored.
The frosting uses room temperature cream cheese and butter whipped with powdered sugar and vanilla extract for a smooth, spreadable topping. The cake can be customized by folding in dried fruits or nuts for added texture or by adding fresh ginger or shredded carrots for a different flavor dimension.
When serving, the cake fits well with seasonal drinks and can be part of a dessert spread. Proper cooling before frosting is important to maintain the frosting's texture. Leftover cake keeps well if stored cold.
Ingredients
- 1 condensed tomato soup 10oz/295g can
- 1 teaspoon baking soda
- 1 cup white sugar 200g
- ½ cup unsalted butter 115g, at room temperature
- 2 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 240g, also known as plain flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
Cream Cheese Frosting
- 12 oz cream cheese at room temperature, 340g
- ½ cup butter at room temperature, unsalted, 115 g
- 3 ½ cups powdered sugar 440g
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F/175°C. Lightly grease 2 x 8-inch/20cm round cake pans.
- 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.
- 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.
- Mix in the tomato soup. (Note: it might ‘split’ slightly but don’t worry, it will come together with the flour).
- 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.
- Pour the mixture into the prepared pans and bake for 25 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pans for 5 minutes, then turn out onto a wire cooling rack to cool completely.
- Meanwhile, make the cream cheese frosting.
- Beat the cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar and vanilla and beat until smooth.
- Frost the completely cooled tomato soup cake.
Notes
- Use unsalted butter since the condensed tomato soup already contains salt.
- Ensure all refrigerated ingredients are brought to room temperature before baking for even cooking.
- Do not dilute the condensed tomato soup; use the full undiluted can for the batter.
- Fold in the dry ingredients gently with a wooden spoon to avoid overmixing and maintain a light texture.
- The cake must be completely cooled before applying the cream cheese frosting to prevent melting.
- Consider adding dried fruits or chopped nuts to the batter for added texture and flavor.
- Adding fresh grated ginger or shredded carrots can provide a spicy or moist variation to the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 372mg | 16% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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