Tomato Soup Cake
User Reviews
5.0
135 reviews
Excellent
Tomato Soup Cake
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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.
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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
Cream Cheese Frosting
- 12 oz (340g) cream cheese at room temperature
- ½ cup (115g) unsalted butter at room temperature
- 3 ½ cups (440g) powdered sugar
- 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
- All refrigerated ingredients need to be at room temperature before baking to ensure even cooking inside the cake.
- For this recipe, use unsalted butter as the tomato soup already contains salt.
- The cake needs to be completely cooled before frosting to prevent the frosting from melting or running.
- You’ll need to make sure you purchase condensed soup only and DO NOT add water. Use the full can undiluted in the cake.
- To make sure the cake stays light and fluffy, do not overmix the ingredients. Once you mix the dry ingredients in, use a wooden spoon and fold until there are no flour streaks present without overmixing.
- Serving Suggestions
- Serve for dessert at a holiday dinner along with this stunning
- Stuffed Butternut Squash
- .
- Have a slice of tomato soup cake with some friends and a glass of
- Cucumber Collins
- .
- Top with this
- Tangy Vegan Cream Cheese Frosting
- as a dairy-free frosting alternative.
- Pairs well with a thick glass of
- Almond Milk Egg Nog
- .
- Variations
- Add your favorite dried fruit to the batter such as; raisins, cranberries, or golden raisins.
- Give tomato soup cake a nutty crunch with chopped walnuts, pecans, or cashews in the batter or on top as a crunchy topping.
- To add a fresh spicy flavor, grate in 1-2 tablespoon of fresh ginger and fold it into the cake batter.
- Add in some freshly shredded carrots for a tomato soup carrot cake for Easter.
- All refrigerated ingredients need to be at room temperature before baking to ensure even cooking inside the cake.
- For this recipe, use unsalted butter as the tomato soup already contains salt.
- The cake needs to be completely cooled before frosting to prevent the frosting from melting or running.
- You’ll need to make sure you purchase condensed soup only and DO NOT add water. Use the full can undiluted in the cake.
- To make sure the cake stays light and fluffy, do not overmix the ingredients. Once you mix the dry ingredients in, use a wooden spoon and fold until there are no flour streaks present without overmixing.
- Serve for dessert at a holiday dinner along with this stunning Stuffed Butternut Squash.
- Have a slice of tomato soup cake with some friends and a glass of Cucumber Collins.
- Top with this Tangy Vegan Cream Cheese Frosting as a dairy-free frosting alternative.
- Pairs well with a thick glass of Almond Milk Egg Nog.
- Add your favorite dried fruit to the batter such as; raisins, cranberries, or golden raisins.
- Give tomato soup cake a nutty crunch with chopped walnuts, pecans, or cashews in the batter or on top as a crunchy topping.
- To add a fresh spicy flavor, grate in 1-2 tablespoon of fresh ginger and fold it into the cake batter.
- Add in some freshly shredded carrots for a tomato soup carrot cake for Easter.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
372mg
(16%)
Potassium
195mg
(6%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
670IU
(13%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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