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Slice of moist tomato soup cake with thick cream cheese frosting on a ceramic plate

Tomato Soup Cake

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5 from 16 reviews

Description

A sophisticated reimagining of a mid-century classic, this spiced cake uses the acidity of tomato soup to create an incredibly moist and tender crumb. Topped with a velvety cream cheese frosting, it is a warm, aromatic dessert that surprises the palate with its depth of flavor.

Ingredients

  • 10 oz condensed tomato soup (do not add water)
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 8 oz block cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease two 8-inch round cake pans.
  2. In a small bowl, stir the baking soda into the condensed tomato soup and set aside to react and puff up.
  3. In a large mixing bowl, cream the room-temperature butter and white sugar with an electric mixer until the mixture is pale and fluffy.
  4. Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.
  5. Mix the aerated tomato soup mixture into the creamed butter and sugar.
  6. Sift the flour, baking powder, cinnamon, nutmeg, and allspice over the wet ingredients and fold gently with a spatula until just combined.
  7. Divide the batter evenly between the two pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes rest in their pans for 5 minutes before turning them out onto a wire rack to cool completely.
  9. Prepare the frosting by beating the softened cream cheese and butter together until smooth, then gradually adding powdered sugar and vanilla until light and creamy.
  10. Frost the cooled cake layers generously and serve.

Notes

For a more complex flavor profile, try making the cake layers a day in advance and storing them wrapped at room temperature; the spices will meld and intensify overnight. Ensure your baking soda is fresh by checking for a vigorous fizz when added to the soup, as this reaction is the primary source of the cake’s lift.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/tomato-soup-cake/