Tomato Soup Cake
If you grew up flipping through a grandmother’s recipe box, you may have spotted a card that sounds almost too strange to be true: a cake made with condensed tomato soup. Before you dismiss it, know that tomato soup cake is one of those mid century miracles that survived decades of changing food trends for one simple reason: it is genuinely delicious.
The recipe dates back to the 1930s, when thrifty home cooks were masters of making do. Condensed tomato soup was a cheap, shelf stable pantry staple, and inventive bakers discovered that it added remarkable moisture, a subtle tang, and a warm reddish brown color that makes the finished cake look and taste like a richly spiced gingerbread. The flavor is pure comfort: cinnamon, cloves, and nutmeg in a tender crumb that stays soft for days. Nobody will guess the secret ingredient unless you tell them, and half the fun is watching the look of disbelief when you do.
Why You Will Love This Tomato Soup Cake
This is the kind of recipe that earns a permanent spot in your binder. It comes together in one bowl with no mixer required, it uses ingredients you probably already have, and it feeds a crowd from a single 9 by 13 inch pan. The crumb is exceptionally moist, the warm spices make your kitchen smell incredible, and the cake tastes even better on day two. It is also a wonderful conversation piece for potlucks, bake sales, and holiday tables, because everyone wants to hear the story behind it.
Ingredients
- 2 cups all purpose flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (10.75 ounces) condensed tomato soup, undiluted
- 1/2 cup unsalted butter, melted and slightly cooled (or 1/2 cup vegetable oil)
- 2 large eggs, at room temperature
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup raisins (optional but classic)
- 1/2 cup chopped walnuts or pecans (optional)
How to Make Tomato Soup Cake
- Heat the oven. Preheat to 350 degrees F (175 degrees C). Grease and flour a 9 by 13 inch baking pan, or line it with parchment paper for easy lifting.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, cloves, nutmeg, and salt until evenly combined.
- Mix the wet ingredients. In a second bowl, whisk the condensed tomato soup, melted butter, eggs, water, and vanilla until smooth.
- Combine. Pour the wet mixture into the dry mixture and stir with a wooden spoon or spatula just until no streaks of flour remain. Do not overmix, or the cake can turn tough.
- Fold in the extras. Gently fold in the raisins and nuts, if using. Plump the raisins in hot water for 10 minutes and pat them dry first if you want them extra soft.
- Bake. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out or leave it in the pan to cool completely before frosting.
- Frost. Spread the cream cheese frosting over the cooled cake, slice, and serve.
Baking Time and Temperature
Bake this cake at 350 degrees F (175 degrees C). In a 9 by 13 inch pan it needs 30 to 35 minutes. If you prefer a layer cake, divide the batter between two greased 9 inch round pans and bake for 25 to 30 minutes. For cupcakes, line a muffin tin with paper liners, fill each two thirds full, and bake 18 to 20 minutes. Start checking a few minutes early, because every oven runs a little differently, and pull the cake as soon as a toothpick comes out clean. Overbaking is the one thing that will dry out this otherwise very forgiving cake.
Cream Cheese Frosting
A tangy cream cheese frosting is the perfect partner for the warm spices in this cake. You will need 8 ounces of cream cheese softened to room temperature, 1/2 cup of unsalted butter softened, 3 1/2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat the cream cheese and butter together until smooth and fluffy, then add the powdered sugar one cup at a time, beating well after each addition. Beat in the vanilla and salt, then whip for another minute until light and spreadable. If the frosting is too thick, add milk a teaspoon at a time; if it is too thin, add a little more powdered sugar. A simple dusting of powdered sugar or a drizzle of caramel also works beautifully if you want to keep things simple.
Storage Tips
Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days, since cream cheese frosting should be chilled for longer storage. Let refrigerated slices come to room temperature for about 20 minutes before serving for the best texture. The unfrosted cake freezes wonderfully: wrap the cooled layers tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Frequently Asked Questions
Does tomato soup cake taste like tomatoes?
No. The condensed soup melts into the batter and its flavor disappears behind the cinnamon, cloves, and nutmeg. What you taste is a deeply spiced, moist cake with a subtle tang and a gorgeous russet color. If you serve it without revealing the ingredient, most people will guess it is a classic spice cake or a light gingerbread.
Can I use homemade tomato soup instead of canned?
Canned condensed soup is what the recipe was built around, and it gives the most reliable results because it is thick and concentrated. If you want to use homemade soup, simmer it down until it is very thick, about the consistency of condensed soup, and use 10 to 11 ounces. Seasoned soups with basil, garlic, or onion will not work here, so keep it plain.
Can I make tomato soup cake without raisins?
Absolutely. The raisins are traditional, but the cake is just as good without them. You can also swap in chopped dates, dried cranberries, or extra nuts. If you skip the mix ins entirely, the crumb will be a little lighter and the slices will cut more cleanly.
Can I make this cake ahead of time?
Yes, and it actually improves with a little rest. Bake the cake a day ahead, cool it completely, and store it tightly covered at room temperature. Frost it the day you plan to serve it. The spices mellow and the crumb becomes even more tender overnight.
Is tomato soup cake the same as red velvet cake?
They share a family resemblance, since both get their color and tenderness from an acidic ingredient, but they are different cakes. Red velvet is a mild cocoa cake with a distinctive tang, while tomato soup cake is a full on spice cake built on cinnamon, cloves, and nutmeg. Think of tomato soup cake as red velvet’s cozier, more old fashioned cousin.
Whether you bake it out of curiosity, nostalgia, or pure love of spice cake, this tomato soup cake delivers far more than its humble ingredient list promises. One bite, and you will understand why it has been passed down for nearly a century.
