Old-Fashioned Tomato Soup Cake
Jul 10, 2022 4:01 PM
Another recipe from my childhood came from the back of the Campbell's Tomato Soup can. It was a spice cake in which tomato soup was a main ingredient! The recipe first appeared on the can in 1950 and I guess my Mom must have saved it because she made that for us many times, and I absolutely loved it. The only other cake that came close to the same amazing flavour was called a Spanish Bar Cake and we would occasionally purchase one from the A&P. That memory prompted me to search out an image of the A&P Spanish Bar Cake and I was pleasantly surprised to find this article!! It made for an interesting read.
Back to the Campbell's Soup Spice Cake. Here is that recipe! I actually found it online! If you get the chance, please try to make this cake. You will love it.
Old-Fashioned Tomato Soup Cake
Nobody will ever notice the secret ingredient in this tomato soup cake! Moist and tender, it's a delicious spice cake topped with cream cheese frosting--perfect for a crowd!
PREP TIME10 minutesCOOK TIME28 minutesADDITIONAL TIME2 hoursTOTAL TIME2 hours38 minutes
Ingredients
- For the Cake:
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 10.75-oz can condensed tomato soup (undiluted)
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- Optional: 1 cup raisins or chopped walnuts or pecans
- For the Frosting:
- 8-oz cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 Tablespoon milk or whipping cream
Instructions
- Preheat oven to 350F and grease a 9x13" pan with cooking spray or butter.
- In the bowl of a stand mixer, prepare cake batter by combining butter and sugar. Mix on medium-high speed until creamy.
- Add eggs, one at a time, mixing after each addition until just combined, followed by vanilla extract.
- Add condensed tomato soup and mix just until incorporated.
- In a separate mixing bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and allspice.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until evenly combined.
- Pour batter into prepared baking pan and smooth out the top. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean or the center springs back when pressed gently with your finger. Allow cake to cool completely before frosting.
- Prepare frosting by using an electric mixer to combine cream cheese and butter until smooth.
- Add powdered sugar gradually, mixing until incorporated.
- Add vanilla extract and milk or whipping cream and mix until smooth.
- Spread over cooled cake.
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