4.8 from 8 votes
Tomato Soup Cake
This Tomato Soup Cake may surprise you, it's completely moist and tender and totally delicious. It's buttery and baked to perfection, perfect for an elegant afternoon tea or a special occasion.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
10
Calories:
429 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Cake
- 4 tablespoons butter softened
- 1 cup granulated sugar
- 1 large egg well beaten
- 10¾ ounces condensed tomato soup one small can
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup raisins optional
Cream cheese icing
- 4 ounces cream cheese softened
- 4 ounces butter softened
- 2 cups powdered sugar same as icing sugar or confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spritz a 9" round cake pan or bundt pan with cooking spray.
- Cream the butter and sugar in large bowl using a hand mixer or whisk. Add egg and mix well.
- Combine baking soda with undiluted soup in can. Let foam for 1 minute. Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.
- In a small bowl combine flour, baking powder and cinnamon. Whisk well and add to tomato soup mixture. Beat together for 1 minute on medium speed.
- Pour into prepared pan and transfer to the preheated oven. Bake for 30-45 minutes depending on your oven, insert toothpick and if the toothpick comes out clean it's done.
- Cool on wire rack and ice as desired.
- To make icing, mix butter and cream cheese together until smooth, add powdered sugar half a cup at a time and mix for a couple minutes. Add in vanilla and mix.
- Spread icing over cooled cake, cut into slices and serve.
Cup of Yum
Notes
- Use room temperature ingredients. This helps the batter to emulsify and properly come together to create the best texture. So I always suggest taking the eggs and other ingredients out of the fridge a couple of hours before starting the recipe.
- Grease the pan well. You do not want your cake to stick. So do not skimp on how much you grease the pan and do generously dust with flour as well.
- Let it cool. Be sure to give the tomato soup cake about 5 to 10 minutes to cool in the pan before attempting to turn it out onto a plate.
- You can store the cake for several days at room temperature on a covered cake plate. That is the best way to maintain the shape of the cake and keep it from drying out. However, if you don’t have a covered cake plate, you can also cover your cake with a dome-shaped bowl or plastic container.
Nutrition Information
Serving
1slice
Calories
429kcal
(21%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
66mg
(22%)
Sodium
270mg
(11%)
Potassium
240mg
(5%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
723IU
(14%)
Vitamin C
4mg
(4%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 429
% Daily Value*
| Serving | 1slice | |
| Calories | 429kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 270mg | 11% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.