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

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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