Tomato soup cake is an old-fashioned spice cake you’ll want to make repeatedly. It’s topped with a delicious brown sugar cream cheese frosting that takes this classic dessert from the 1950s over the top.
❤️WHY WE LOVE IT
Old-fashioned tomato soup cake was first made popular in the 1950s when it appeared on the back of a Campbell’s tomato soup can. Many may turn their nose up at the thought of tomato soup in a cake…. but trust me, it’s delicious!
It’s a homemade spice cake, but the tomato soup adds a deep rich flavor and a delicious moist texture. Top it off with our homemade brown sugar cream cheese frosting, and you’ll be in heaven! If you enjoy homemade cakes, you may want to try Apple Spice Sheet Cake, Red Velvet Cake, or Vanilla Wafer Cake.
🍴KEY INGREDIENTS
White granulated sugar-adds the sweetness.
Eggs-helps create texture and leveling
Unsalted butter, softened-I use unsalted because the tomato soup does have salt in it.
Vanilla extract-adds wonderful flavor
Can of Campbell’s Tomato CONDENSED soup-this is what makes this cake special. It adds incredible flavor, texture, and a deep dark coloring. Do not dilute the can of soup with water.
All-purpose flour-it’s a must when make a cake
Baking soda and baking powder-leveling agents
Cinnamon, Nutmeg, and Allspice-these spices bring so much flavor and work so well together.
Pecans-love that subtle nuttiness with the spices.
BROWN SUGAR CREAM CHEESE FROSTING
Cream cheese and butter-softned so it’s easy to blend.
Brown sugar-adds a bold and rich sweetness.
Powdered sugar-it’s a must!
Vanilla extract-adds a subtleness that is needed in the frosting.
SUBSTITUTES
You can certainly use walnuts in this cake or simply leave the nuts out if you don’t like them. I’m sure you could use a different brand of tomato soup if you like, but being that this was a recipe on the Campbell’s tomato soup can, I always use Campbell’s soup.
🥣KEY EQUIPMENT
(2) 9 inch cake pans
Mixing bowl
Electric mixer
🎂HOW TO MAKE
PREPARATIONS
To prepare to bake this cake, make sure your cream cheese and butter are softened and your cake pans are greased for baking. Preheat your oven to 350 degrees.
COOKING
Step 1: In a bowl, combine softened butter and sugar with a mixer until creamy.
Step 2: Add eggs one at a time and continue to mix, then add in vanilla extract.
Step 3: Add tomato soup and mix until it’s combined, do not over-mix your batter.
Step 4: In a separate bowl, whisk together (minus pecans) all dry ingredients.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until combined, but again, do not over-mix.
Step 6: Pour into two greased 9-inch cake pans and cook for 25 minutes or until the center is done (test by inserting a toothpick in the middle, it should come out clean).
Step 7: Once the cake has cooled completely, you can frost it.
HOW TO MAKE THE FROSTING:
Simply mix all frosting ingredients together with a mixer and then frost cake.
⭐PRO TIP
This frosting recipe will frost the entire cake. As you can see from the photos, we only frosted the layers of this cake so it would show the dark color of the cake. We also sprinkled crushed pecans on the top of the cake. Remember that you are using CONDENSED tomato soup and don’t dilute it with water.
RECIPE VARIATIONS
You could try this cake with our nutmeg frosting or even our sour cream frosting.
❓FREQUENTLY ASKED QUESTIONS
Nope! You would have no idea if I made this cake for you and didn’t tell you it was made with tomato soup. The soup adds a wonderful texture as well as color to this cake. It also helps enhance the spices, delivering a rich spice cake we think you’ll love.
Sure, you may have to adjust the baking time a bit, but just watch it. The frosting recipe should frost a 9X13 with no issues.
STORING AND REHEATING
This cake can be stored in the fridge or a countertop in an airtight container for 3-4 days. I honestly think this cake gets better when it sits for a day, so it’s a great dessert to make in advance.
💕MORE RECIPES YOU’LL ENJOY
SERVING SIZE
This cake makes about 10 servings depending on the size you slice the cake. It’s delicious and never last long.
OLD-FASHIONED TOMATO SOUP CAKE
This is an old fashioned recipe from the 1950s. If you like spice cakes, you’re gonna love this one!
- 1 cup of white granulated sugar
- 2 eggs
- 1/2 cup of butter softened
- 1 teaspoon of vanilla extract
- 1 10.75 ounce can of Campbell’s CONDENSED tomato soup – undiluted
- 1 3/4 cup of all purpose flour
- 1 teaspoon of baking soda
- 1 1/2 teaspoon of cinnamon
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of allspice
- 1 cup of chopped pecans
Frosting Ingredients
- 8 ounces of cream cheese
- 1/2 cup of butter softened
- 1/2 cup of brown sugar
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
-
In a bowl, combine softened butter and sugar with a mixer until creamy.
-
Add eggs one at a time and continue to mix, then add in vanilla extract.
-
Add tomato soup and mix until it’s combined, do not over-mix your batter.
-
In a separate bowl, whisk together (minus pecans) all dry ingredients.
-
Gradually add the dry ingredients to the wet ingredients, mixing until combined, but again, do not over-mix.
-
Pour into two greased 9-inch cake pans and cook for 25 minutes or until the center is done (test by inserting a toothpick in the middle, it should come out clean).
-
Once the cake has cooled completely, then you can frost it.
HOW TO MAKE BROWN SUGAR CREAM CHEESE FROSTING:
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