I remember the first time I saw a recipe card calling for a can of condensed tomato soup. It sounded like a mistake to my young ears—a savory lunch staple in a sweet dessert? But this recipe is a nod to the resourceful farmhouse kitchens of the past, where nothing went to waste and ingenuity created magic. The result is a moist, ruddy-hued spice cake that tastes nothing like tomatoes and everything like comfort.
Don’t let the name fool you; this Tomato Soup Cake is a masterpiece of pantry chemistry. The acidity of the soup reacts with the baking soda to create a light, tender crumb, while cinnamon, nutmeg, and allspice bring warmth to every bite. Finished with a tang of cream cheese frosting, it is a rustic delight that surprises everyone at the table.
A Perfect Treat for Any Occasion
This cake is a marvel of baking alchemy. The tomatoes add a natural earthiness and moisture that deepens the spice profile, much like carrots in a carrot cake, without imparting any vegetable flavor. It is incredibly tender and carries a beautiful amber hue that looks stunning on a rustic cake stand. Plus, asking guests to guess the secret ingredient is always a bit of farmhouse fun.
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Tomato Soup Cake
- Total Time: 40 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This nostalgic farmhouse recipe transforms a simple can of tomato soup into a moist, spiced dessert with a light and tender crumb. Topped with a classic cream cheese frosting, it is a conversation-starting cake that balances warm spices with a subtle, earthy depth.
Ingredients
- 1 (10.75 oz) can condensed tomato soup
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 8 oz cream cheese, softened
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a small bowl, whisk together the condensed tomato soup and baking soda; set aside to allow the mixture to puff up.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract, then stir in the tomato soup mixture until combined.
- Gently fold in the flour, cinnamon, nutmeg, and allspice until no streaks of flour remain.
- Distribute the batter evenly between the prepared pans and bake for approximately 25 minutes.
- Cool the cake layers completely on a wire rack before frosting with a blend of whipped cream cheese and powdered sugar.
Notes
Ensure that the condensed soup is not diluted with water to maintain the cake’s unique moisture level and structure. For an even more rustic presentation, you can lightly dust the sides of the frosted cake with a pinch of extra cinnamon or add a few chopped pecans for crunch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Farmhouse Pantry Essentials
Gather these simple staples to get started on this conversation-starting dessert.
- Condensed Tomato Soup: The star of the show. Use a standard 10oz can and do not add water.
- Spices: A warm blend of cinnamon, nutmeg, and allspice masks the vegetable flavor perfectly.
- Unsalted Butter: Softened to room temperature for creamy, rich batter.
- Cream Cheese: For that tangy, rich frosting that pairs so well with spice cakes.
- Pantry Staples: Flour, sugar, eggs, and baking soda round out the list.
How to Make It
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans well to help your layers release easily after baking.
Step 2: The Soda Reaction
In a small bowl, mix the condensed tomato soup with the baking soda. Watch it puff up—this reaction is key to the cake’s lift. Set it aside while you work on the rest.
Step 3: Cream and Combine
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, followed by the vanilla extract. Stir in the tomato soup mixture; it may look a bit separated, but that is normal.
Step 4: Fold and Bake
Gently fold in the flour and spices just until no flour streaks remain. Pour the batter into your prepared pans and bake for about 25 minutes. Cool completely before frosting with the whipped cream cheese mixture.
Christine’s Baking Wisdom
- Watch the Liquid: It is crucial that you do not dilute the condensed soup with water. The recipe relies on that specific concentration for the perfect texture.
- Room Temperature Matters: Make sure your eggs, butter, and cream cheese are ambient temperature. This prevents the batter from curdling and creates a smooth emulsion.
- Cool Completely: This cake is very moist. If you frost it while it is still warm, the layers may slide or the frosting might melt.
- If you love the depth of flavor in this recipe, you might also enjoy our old-fashioned chocolate cake which uses similar techniques for moisture.
Seasonal Swaps and Twists
- Add Texture: Fold in a cup of raisins, dried cranberries, or chopped walnuts for a nutty crunch that mimics a fruitcake.
- Spiced Ginger: Grate fresh ginger into the batter for a spicy kick that cuts through the sweetness.
- Cupcakes: Adjust the baking time to 15-18 minutes for easy-to-share treats.
- For another fruit-forward bake that surprises the palate, try our Irish apple cake.
- If you are curious about other vegetable-based desserts, sites like Veggie Desserts offer distinct takes on this classic concept.
At the Rustic Table
Serve this cake in generous slices on simple ceramic plates. A hot cup of black coffee or a spiced chai latte pairs beautifully with the cinnamon and nutmeg notes. For a nostalgic spread, place it alongside a classic vintage cake to celebrate the best of traditional baking.
The Simple Truth
This Tomato Soup Cake is a reminder that great baking doesn’t require fancy ingredients, just a little creativity and trust in the process. It is a humble, honest dessert that delivers satisfaction in every forkful. Next time you want to bake with fruit and spices, consider our chocolate fruit cake for a richer twist.
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