Tomato Soup Cake
This tomato soup cake tastes more like a spice cake so don’t let the name fool you. You will want to try this one. One of my fav cake recipes.
When I was young, my mom used to make this tomato soup cake for dessert. The funny thing is, my Mom used to tell me and my younger brother that it was a “spice cake”. She did this because there was no way we would eat anything with tomatoes in it.
The funny thing is this cake does indeed taste like a spice cake. If I recall correctly, it wasn’t until I was an adult that she confessed and told me that it was a tomato soup cake and not a spice cake.
Personally, I like this cake recipe with raisins, but I have some family members who don’t like raisins so on some occasions I leave them out.
Tips
- Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
You can also substitute the raisins with chopped dates. No matter what you decide, this tomato soup cake is absolutely delicious!!
I prefer to eat this tomato soup cake without frosting, but if you prefer yours with frosting I recommend either a buttercream frosting or my cream cheese frosting.
My mom recently reminded me that when we were young, we used to eat this cake with a dollop of whipped cream instead of frosting. Sounds yummy to me!
Gather your Ingredients
You will need the following ingredients to make this Tomato Soup Cake recipe (see recipe card for quantities): White Sugar, Unsalted Butter, Eggs, All Purpose Flour, Baking Soda, Baking Powder, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Salt and Condensed Tomato Soup.
How to Make Tomato Soup Cake
- Preheat the oven to 350°F. Grease a 9-inch baking dish. Set aside.
- In a mixing bowl, cream the butter. Add the sugar and egg. Add tomato soup and mix with a hand mixer.
- Add the rest of the ingredients and mix well.
- Bake for 45 minutes or until a toothpick comes out clean.
Tomato Soup Cake
Equipment
- Bowl for Mixing
- Hand Mixer
- Cake Pan (9-inch)
Ingredients
- ½ Cup Unsalted Butter
- 1 Cup White Sugar
- 1 Egg, beaten
- 10 ¾ oz Condensed Tomato Soup
- 1 ½ Cups All Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ½ Tsp Ground Cinnamon
- ½ Tsp Ground Nutmeg
- ½ Tsp Ground Cloves
- ¼ Tsp Salt
Instructions
- Preheat the oven to 350°F. Grease a 9-inch baking dish. Set aside.
- In a mixing bowl, cream the butter. Add the sugar and egg. Add tomato soup and mix with a hand mixer.
- Add the rest of the ingredients and mix well.
- Bake for 45 minutes or until a toothpick comes out clean.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
When I saw this recipe I wondered who would put tomato soup in a cake recipe. So after making it I realized it was the best cake that I had made in a long time. Very moist and very delicious. It is more like a spice cake than anything.