Tomato Soup Cake Recipe with Cream Cheese Frosting

Discover this unique tomato soup cake recipe, a depression-era delicacy, and learn how to bake this vintage masterpiece in your own kitchen.

This beautifully moist, delicious spice cake is made with, you guessed it, condensed tomato soup! With a taste similar to carrot cake, but this retro cake is so much easier to make and made with pantry staples. This recipe also includes a creamy and delicious cream cheese frosting.

Tomato Soup Cake Recipe with Cream Cheese Frosting

When it comes to unusual cake ingredients, tomato soup might not be the first thing that comes to mind. While this old recipe has evolved a bit from the original recipe over the years, this delicious cake continues to surprise and delight taste buds. This tomato soup cake recipe has its roots firmly planted in the great depression though, and is a vintage recipe. Back in the day, thrifty homemakers had to make do with limited ingredients, and this cake is a testament to their creativity. The concept of using tomato soup in a dessert might sound decidedly odd, but it was a brilliant solution by home cooks back then, providing both flavor and moisture to the cake.

You may be wondering, “Does this tomato soup cake taste like tomatoes?” The answer is no; the tomato soup primarily contributes to the cake’s texture and moistness rather than its flavor. The dominant notes are warm spices which give the cake a cozy, comforting taste reminiscent of a spice cake or carrot cake.

The name of the cake comes from the strange inclusion of tomato soup. It is an easy recipe to make, if a bit of a wacky cake or crazy cake! This is one of the best recipes you can make from depression era/ World War II, etc. when limited ingredients were available. Note that this does not include salt, but uses salted butter instead of unsalted butter.

Tips and variations for making this tomato soup cake recipe:

● This cake is very similar to a carrot cake. Same spice flavor and texture, even similar coloring. It is very moist when baked properly.
● Note: tomato soup can sizes will vary between 9 and 11 ounces. Shrinkage. Try and use one that is at least 9.5 ounces. Right now Campbell’s soup is 10.75 ounces for their condensed tomato soup, and that is fine and dandy to use. You can use any condensed tomato soup, it does not have to be from the Campbell soup company. You will be using the whole can of soup, undiluted, so make certain you purchased condensed tomato soup.
● Pecans can be substituted for equal amounts of walnuts or even almond slivers. Or you can omit completely if you prefer.
● You can add raisins to it if you prefer. Simply add 1 cup of raisins when you add the soup and nuts.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● In the United States, 8 ounces of cream cheese is one brick.
● How to make vanilla extract.
● If you prefer more frosting, use this cream cheese frosting recipe.
● Due to the cream cheese frosting, this cake is best stored in the fridge. Keep covered and it will be good for 5 days. It will be okay if left on the counter but will not keep as long.
● You can freeze this cake. To freeze, cover completely with plastic wrap to form an airtight barrier and then wrap it in aluminum foil. Keep in the freezer for up to 3 months. Thaw on the counter and enjoy when thawed.
● This recipe is made with ingredients commonly found in your local grocery store.

Other cake recipes you might enjoy:

● Classic Texas Sheet Cake Recipe
● The Best Carrot Cake Recipe
● Mexican Fruit Cake Recipe

Other vintage dessert recipes you might enjoy:

● Vintage Cranberry Walnut Jello Recipe
● Grandma’s Old Fashioned Sugar Cookies Recipe
● Italian Ricotta Cheese Cookies Recipe

Tomato Soup Cake Recipe with| Cream Cheese Frosting Ingredients:

For the Cake:

● ¼ cup Salted Butter, softened
● 1 cup Granulated Sugar
● 2 large Eggs
● 1½ cups All-purpose Flour
● 1 teaspoon Baking Soda
● 1 teaspoon Baking Powder
● 1 teaspoon Ground Nutmeg
● 1 teaspoon Ground Cloves
● 1 teaspoon Ground Cinnamon
● 10 ounces (1 can) Condensed Tomato Soup
● ¾ cup Chopped Pecans, divided

For the Frosting:

● 8 ounces Cream Cheese, room temperature
● ½ Salted Butter, softened
● 1 teaspoon Vanilla Extract
● 1½ cups Confectioners Sugar

Tomato Soup Cake Recipe with| Cream Cheese Frosting Mise en Place:

● 9″ x 13″ Baking Pan
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Wire Rack (Baking Rack, Cooling Rack)
● Frosting Knife

Tomato Soup Cake Recipe with| Cream Cheese Frosting Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 13″ x 9″ baking dish with butter or cooking spray. Set aside.
3. In the large bowl of a stand mixer, beat on high the butter and sugar until crumbly, about 3 minutes.

4. Add the eggs and continue beating on high until smooth, about 2 more minutes.

5. Add the dry ingredients: flour, baking soda, baking powder, nutmeg, cloves, and cinnamon and continue beating on medium speed until combined. The batter will be thick at this point, like cookie batter.

6. Add a can of condensed tomato soup and ½ a cup of chopped pecans. Do not dilute the soup at all. Beat until just combined.

7. Pour the cake batter into the prepared cake pan.

8. Bake in a preheated 350°F oven for 25-28 minutes or until deep brown color. You can test the middle of the cake for doneness by inserting a toothpick or baking pick. If it comes out clean, your cake is done.

9. Remove from the oven. Cool on a wire rack. Cool completely before frosting the cake.

10. In the large bowl of a stand mixer beat together the cream cheese, butter, and vanilla until smooth and there are no lumps in the cheese, about 4 minutes.

11. Add the powdered sugar and continue beating until smooth, another 3 minutes.

12. Smooth the frosting over the top of the cooled cake and sprinkle remaining nuts over the top of the frosting.

13. For best results store any leftovers in the fridge.

Yield: 1

Tomato Soup Cake Recipe with Cream Cheese Frosting

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Tomato Soup Cake Recipe with Cream Cheese Frosting. Discover this unique tomato soup cake recipe, a depression-era delicacy, and learn how to bake this vintage masterpiece in your own kitchen.

Prep Time 25 minutes

Cook Time 28 minutes

Additional Time 30 minutes

Total Time 1 hour 23 minutes

Ingredients

For the Cake:

• ¼ cup Salted Butter, softened
• 1 cup Granulated Sugar
• 2 large Eggs
• 1½ cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Cinnamon
• 10 ounces (1 can) Condensed Tomato Soup
• ¾ cup Chopped Pecans, divided

For the Frosting:

• 8 ounces Cream Cheese, room temperature
• ½ Salted Butter, softened
• 1 teaspoon Vanilla Extract
• 1½ cups Confectioners Sugar

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 13" x 9" baking dish with butter or cooking spray. Set aside.
3. In the large bowl of a stand mixer, beat on high the butter and sugar until crumbly, about 3 minutes.
4. Add the eggs and continue beating on high until smooth, about 2 more minutes.
5. Add the dry ingredients: flour, baking soda, baking powder, nutmeg, cloves, and cinnamon and continue beating on medium speed until combined. The batter will be thick at this point, like cookie batter.
6. Add a can of condensed tomato soup and ½ a cup of chopped pecans. Do not dilute the soup at all. Beat until just combined.
7. Pour the cake batter into the prepared cake pan.
8. Bake in a preheated 350°F oven for 25-28 minutes or until deep brown color. You can test the middle of the cake for doneness by inserting a toothpick or baking pick. If it comes out clean, your cake is done.
9. Remove from the oven. Cool on a wire rack. Cool completely before frosting the cake.
10. In the large bowl of a stand mixer beat together the cream cheese, butter, and vanilla until smooth and there are no lumps in the cheese, about 4 minutes.
11. Add the powdered sugar and continue beating until smooth, another 3 minutes.
12. Smooth the frosting over the top of the cooled cake and sprinkle remaining nuts over the top of the frosting.
13. For best results store any leftovers in the fridge.

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Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 809mgCarbohydrates: 60gFiber: 3gSugar: 38gProtein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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