This tomato soup cake is a simple, old-fashioned dessert made with pantry ingredients and a can of condensed tomato soup. It may sound unusual at first, but it bakes into a soft spice cake with a warm spice flavor similar to carrot cake.
This is a depression era recipe that has been shared through families and community cookbooks for years and is still popular today. The tomato soup acts as the secret ingredient, adding moisture and richness without tasting like tomatoes. It's a true retro cake that still holds up today.
This tomato soup cake recipe is an easy way to make a soft, old-fashioned spice cake using simple ingredients.
If you enjoy classic desserts, you may also like this Banana Cream Pie or this Cookies and Cream Cheesecake.
Why You'll Love This Recipe
- Made with simple ingredients
- Soft, moist texture
- Easy to mix and bake
- A classic dessert with a unique twist
Ingredients for Tomato Soup Cake
Cake
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 (10 oz) can condensed tomato soup
- 1 cup raisins (optional)
- ¾ cup chopped walnuts (optional)
Cream Cheese Icing
- 1 (8 oz) package cream cheese, softened
- ¼ cup butter, softened
- 1 cup + 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
How to Make Tomato Soup Cake (Step-by-Step)
- Preheat oven to 325°F. Grease a 9x13-inch pan with cooking spray.
- In a large bowl, mix the butter and sugar until smooth.
- Add the egg and mix until combined.
- In a separate bowl, stir together the flour, cinnamon, nutmeg, cloves, salt, raisins, and walnuts if using.
- In a small cup, mix the baking soda with the hot water.
- In another bowl, stir the baking soda mixture into the tomato soup.
- Add the soup mixture to the main bowl, alternating with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Cream Cheese Icing
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add the vanilla extract and mix.
- Gradually mix in the powdered sugar until smooth.
- Spread over the cooled cake.
What Does Tomato Soup Cake Taste Like?
Tomato soup cake tastes like a soft spice cake with a warm blend of cinnamon, nutmeg, and cloves. The tomato soup blends into the batter and adds moisture, but you won't taste tomatoes in the finished cake.
Tips for the Best Tomato Soup Cake
- Make sure the cake is completely cooled before adding frosting
- Do not overmix the batter
- Raisins and walnuts can be left out if you prefer
How to Store Tomato Soup Cake
Store covered in the refrigerator for up to 4 days. Use plastic wrap or an airtight container to keep it fresh.
Tomato Soup Cake FAQs
No. The tomato soup adds moisture and blends into the spice flavor of the cake.
Yes, they are optional and the cake will still turn out soft and flavorful.
Yes. Wrap slices tightly in plastic wrap and store in an airtight container.
If you enjoy classic desserts like this tomato soup cake, you may also like:
📖 Recipe
Tomato Soup Cake
Ingredients
Cake
- ½ cup butter - softened
- 1 cup sugar
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 10 ounce can condensed tomato soup
- 1 cup raisins - optional
- ¾ cup chopped walnuts - optional
Cream Cheese Icing
- 8 oz cream cheese - softened
- ¼ cup butter - softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease a 9x13-inch baking pan.
- In a large bowl, mix butter and sugar until smooth.
- Add egg and mix until combined.
- In a separate bowl, stir together flour, cinnamon, nutmeg, cloves, salt, and optional raisins and walnuts.
- In a small cup, dissolve baking soda in hot water.
- In another bowl, mix the baking soda mixture into the tomato soup.
- Add the soup mixture to the batter, alternating with the dry ingredients. Mix just until combined. (If using walnuts and raisins, fold them in now.)
- Pour batter into prepared pan and spread evenly.
- Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Frosting
- Beat cream cheese and butter until smooth.
- Add vanilla extract.
- Gradually mix in powdered sugar until smooth.
- Spread over cooled cake.
Notes
- Raisins and walnuts are optional and can be left out without changing the texture of the cake.
- Make sure the cake is completely cooled before adding the frosting so it spreads evenly.
- The tomato soup blends into the batter and adds moisture, but the cake will not taste like tomatoes.
- This cake has a soft texture and a warm spice flavor similar to a classic spice cake or carrot cake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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