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It’s time to bring back the retro Tomato Soup Cake! In 1960, it was one of the first recipes to appear on a Campbell’s soup label. It resembles a moist and delicious spice cake topped with cream cheese frosting. I know you’re skeptical, but trust me, it will knock your socks off!
Reasons You’ll Love This Recipe
- Simple Ingredients & Instructions: Made with pantry staples, this tomato soup cake is easy to whip up without complicated methods.
- Moist & Flavorful: The tomato soup keeps the cake incredibly soft, while warm spices like cinnamon, cloves, and allspice add rich, cozy flavors.
- Perfect for Any Occasion: Whether for a holiday, afternoon tea, or just a fun baking project, this cake (like my chocolate mayonnaise cake) is always a conversation starter!
Ingredients Needed
*** Fun Mix-In Ideas: Mix in your favorite chopped nuts, pecans, walnuts, or dried fruit like raisins for a nice crunch and a pop of sweetness.
How to Make Tomato Soup Cake
This unique, old-fashioned dessert combines simple pantry staples with a can of tomato soup to create a moist, spiced cake with a hint of sweetness. The soup might seem unexpected, but it enhances the texture and flavor, making this cake irresistibly soft and delicious. Follow these steps to bring this nostalgic treat to life!
- Prep and Combine Dry Ingredients: Preheat the oven to 350ºF and spray a 13 x 9 x 2-inch pan with non-stick cooking spray. In a large mixing bowl, add the flour, granulated sugar, baking powder, baking soda, allspice, ground cinnamon, and ground cloves. Whisk to combine.
- Mix: Add the condensed tomato soup and shortening into the flour mixture. Beat with an electric mixer for 2 minutes, scraping the sides and bottom of the bowl until all the ingredients are evenly combined.
- Add: Add the eggs and water into the mixture and beat for two minutes, scrape the bowl frequently.
- Bake and Frost: Pour the batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center of the cake. Let cool completely, then frost with my homemade Cream Cheese Frosting!
Tips & Fun Twists for the Best Tomato Soup Cake!
Here are some helpful tips and different variations to try when you make this fun, vintage campbell tomato soup cake! Whether you stick to the classic recipe or put your own twist on it, this cake is sure to be loved by all.
- Spice it up! Feel free to change up the spices depending on your taste preference. Try adding 1/4 teaspoon of nutmeg, ginger, or cardamon to make it your own.
- The Perfect Frosting! I highly recommend my homemade Cream Cheese Frosting; it’s the absolute best! But if you’re in a time crunch you can use store-bought.
- Make it a Showstopper with Layers! Bake in two greased and floured 8 or 9-inch round cake pans for 25-30 minutes. Stack and frost the layers for a beautiful presentation!
Storing Leftover Tomato Soup Cake
I love this tomato cake because it is so easy to store and serve, and the leftovers are delicious! Here is how to store your leftover cake . . . if you’re lucky enough to have any!
- On the Counter: Store cake in an airtight container for up to 2 days at room temperature.
- In the Refrigerator: You can also store your cake in an airtight container in the fridge for up to 7 days.
More Simple Cake Recipes
If you love a simple homemade cake, you’re in the right place! We have plenty of favorite recipes you’ll want to try. They’re perfect for any occasion and are always a crowd-pleaser!
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Preheat the oven to 350 degrees Fahrenheit and spray a 13 x 9 x 2-inch pan with non-stick cooking spray.
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In a large bowl, add 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons allspice, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves. Whisk together to combine.
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Add 1 (10.25-ounce) can condensed tomato soup and ½ cup shortening to the flour mixture and beat for 2 minutes. Scrape the sides and bottom of the bowl until all the ingredients are evenly combined.
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Add 2 large eggs and ¼ cup water to the mixture and beat for 1-2 minutes, scraping the bowl frequently.
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Pour batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center of the cake. Cool the cake completely, then frost with my homemade Cream Cheese Frosting.
Calories: 260kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 245mgPotassium: 38mgFiber: 1gSugar: 25gVitamin A: 42IUVitamin C: 0.1mgCalcium: 90mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
