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.
Recipe Video
Tomato Soup Cake
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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
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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.
Recipe Video
Very good. Added 1/2 c raisins and 1/2 c chopped walnuts. Used scant c. of sugar. Plenty sweet. Did not frost.
I love raisins in my tomato soup cake! Glad you liked it!
I have been making this tomato soup cake for years now it is a favourite of my Family. It is so moist and so tasty. Sometimes I add raisins to it, but my family is not a great lover of raisins. But no matter what it is a great tasting cake.
My mom use to make this cake , but we lost the recipe over the years. Thank you so much for posting . My question Is what changes do I have to make to make this in a Bundt pan.
You are very welcome! No changes except the bake time. Make sure you check in multiple areas with a cake tester or long toothpick. Enjoy!
I’ve been making this cake for years. Sometimes I add raisins, but most of the time I do not because my family doesn’t like raisins.
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.