Tomato Soup Cake

When it comes to a classic recipe this Tomato Soup Cake is one you want to have on your list. Easy to whip up, seriously delicious and odd enough to keep people guessing.

Ok, I’ll be the first to admit it, the name sounds super weird right? Tomato Soup Cake? But alas, this cake does have a whole an of tomato soup in it.

Ok, trust me don’t click away just yet. That tomato soup in this cake, really brings all the flavors together and tastes almost like a delicious Spice Cake, no doubt. 

Add a poured brown sugar frosting on top and you have yourself one cake that is such a classic that you will fall in love with that it will be right there on the top of your must make lists. I mean cakes are awesome!

WHY THIS RECIPE WORKS:

• Made in a standard 9″x13″ baking pan, there is no layering or decorating this cake, it’s simply whip it up, pour and bake.
• The secret ingredient, or not so secret is a can of tomato soup which really helps enhance the flavors of the cake itself, without bringing in a tomato flavor at all.
• The brown sugar poured frosting really sets the cake off, balancing out the flavors perfectly.

So lately I’ve been cooking and baking my way through our ages old Family Cookbook. If you come from a long line of bakers and cooks, I’m sure your family has one of these.

My mom used to make this Tomato Soup Cake recipe back when I was younger, but obviously she didn’t tell me the actual name, because what kid at a young age would eat a cake that has tomato soup in it?

Another thing she did was leave out the raisins because she’s a picky lady and doesn’t like all that “nonsense” in there. Well I always leave in the raisins because I love them.

HOW TO MAKE TOMATO SOUP CAKE, STEP BY STEP:

1. In large bowl beat together your shortening and sugar until combined then add in your eggs, water and tomato soup and beat until incorporated.
2. In bowl whisk together your dry ingredients and pour into your tomato soup mixture.
3. With hand mixer beat until everything is combined and no flour streaks are left.
4. Add in your raisins and walnuts.
5. Fold those into batter until evenly distributed.
6. Spread into greased 9″x13″ cake pan and bake in oven at 375 degrees for about 35 minutes, remove and let cool slightly before spreading frosting over top.

This Tomato Soup Cake is such a simple recipe. It is really good during the fall season because it has fall flavors, but we like to enjoy it all year round. 

There really is no reason you “need” to make this cake, but it’s more or less of the you’ll want to make this cake. If you had a mom or grandma like mine, then you’re used to old school recipes like this one.

HOW TO MAKE POURED FROSTING:

1. In saucepan add your brown sugar, butter and milk.
2. Whisk together and bring to a boil and boil for a few minutes until it starts to thicken. 
3. Remove from heat and let cool until it’s easy enough to touch without burning your fingers
4. Whisk in your powdered sugar, one cup at a time, then whisk in your vanilla and pour over cake spreading to edges.

This Tomato Soup Cake is such a classic recipe that dates back at least to the 1950’s. I’m not sure how many times it’s changed over the years, but this is what my family had ended up with and continues to make til this day.

Like I said this cake is more or less a spice cake flavor, if you like those flavors then you might also like my Pumpkin Spice Cake, Spice Cake or my Gingerbread Cake!

TIPS AND TRICKS FOR MAKING TOMATO SOUP CAKE:

• The walnuts and raisins are optional, like I stated before my mom likes to leave out the raisins while I like to add them.
• I’ve also seen this cake made with cream cheese frosting so if you are not a fan of brown sugar frosting that may be another option.
• Spread this into a sheet pan and have a sheet cake, simple and delicious and the frosting should also cover that as well.
• Add powdered sugar to frosting 1 cup at a time until it reaches a pourable but spreadable frosting, you don’t want it too wet.
• You can use butter in place of the shortening in this recipe, we have always used shortening but can easily be swapped.

If you want a classically delicious, odd, but fun cake to serve to guests or just devour yourself, you HAVE to whip up this Tomato Soup Cake recipe now!

If you like this recipe you might also like:

• Texas Sheet Cake
• Almond Cheesecake Bars
• Classic Pound Cake

If you’ve tried this TOMATO SOUP CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Tomato Soup Cake

When it comes to a classic recipe this Tomato Soup Cake is one you want to have on your list. Easy to whip up, seriously delicious and odd enough to keep people guessing.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 slices

Calories: 516kcal

Author: Tornadough Alli

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 Tbs baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp cloves
• ▢ 1/2 tsp cinnamon
• ▢ 1/2 tsp nutmeg
• ▢ 1/2 cup shortening
• ▢ 1 cup sugar
• ▢ 2 eggs well beaten
• ▢ 1/4 cup water
• ▢ 1 10.75oz can tomato soup
• ▢ 1 cup raisins optional
• ▢ 1/2 cup walnuts chopped

FROSTING

• ▢ 1/2 cup butter
• ▢ 1 cup brown sugar
• ▢ 1/4 cup milk
• ▢ 2 cups powdered sugar
• ▢ 1 1/2 tsp vanilla

Instructions

• Preheat oven to 375. Spray a 9"x13" baking pan with non-stick cooking spray, set aside.
• In medium bowl whisk together your flour, baking powder, baking soda, cloves, cinnamon and nutmet, set aside.
• In large bowl add your shortening and sugar and beat with hand mixture until combined.
• Add in your eggs, water and tomato soup and beat until well blended.
• Pour in your flour mixture and beat again until no flour streaks remain.
• Fold in your raisins and powdered sugar and then spread into prepared baking pan and bake for about 35 minutes.

FROSTING

• In medium pot on stove melt together your butter, brown suar and milk over low heat and bring to a boil and boil for a few minutes.
• Remove from heat and let cool slightly where it's easy to touch.
• Once cooled add your powdered sugar in one cup at a time whisking after each addition, then whisk in you vanilla.
• Spread over cake and cut and serve.

Notes

1. The walnuts and raisins are optional, like I stated before my mom likes to leave out the raisins while I like to add them.
2. I've also seen this cake made with cream cheese frosting so if you are not a fan of brown sugar frosting that may be another option.
3. Spread this into a sheet pan and have a sheet cake, simple and delicious and the frosting should also cover that as well.
4. Add powdered sugar to frosting 1 cup at a time until it reaches a pourable but spreadable frosting, you don't want it too wet.
5. You can use butter in place of the shortening in this recipe, we have always used shortening but can easily be swapped.

Nutrition

Calories: 516kcal | Carbohydrates: 82g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 137mg | Potassium: 286mg | Fiber: 2g | Sugar: 55g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

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Nutrition Disclaimer