Tomato Soup Cake

Tomato soup cake is a unique and delicious dessert that surprises many with its savory twist. While the concept of combining savory and sweet flavors may seem unconventional, the result is a harmonious symphony of tastes. The robust flavor of tomato soup adds a subtle tanginess that balances the richness of the cake batter. The moist and tender crumb melts in your mouth, leaving behind a lingering essence of roasted tomatoes and herbs.

Ingredients:

Cake

• 1 (10.75 ounces) can of condensed tomato soup
• 1 teaspoon baking soda
• 1 cup white sugar
• 1/3 cup butter, softened
• 1 egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (can substitute self-rising flour and omit baking soda)
• 1 cup raisins (optional)

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
2. Combine tomato soup and baking soda in a bowl; set aside.
3.  In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
4.  Stir in the cinnamon, cloves, and salt.
5. Alternate adding the flour mixture and the tomato soup mixture to the butter mixture, beginning and ending with the flour mixture.
6.  Fold in the raisins (if using).
7.  Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cake cool completely in the pan before frosting.
9. Make Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
10. Frost and Enjoy: Spread the frosting over the cooled cake and enjoy!

Tips and Variations:

•  For more spice, add a pinch of nutmeg, ginger, or allspice to the batter.
•  Prefer your cake without raisins? Feel free to omit them.
•  Add chopped pecans or walnuts for extra texture.
• Frosting Options: Chocolate frosting or a simple powdered sugar glaze also pair nicely with the cake.

Related

• Old Fashioned Coffee Cake

Tomato Soup Cake

Experience the delightful twist on traditional cake with Tomato Soup Cake. Its rich, moist texture and intriguing flavour.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

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Ingredients

  

cake

• 1 (10.75 ounces) can of condensed tomato soup
• 1 tsp baking soda
• 1 cup white sugar
• ⅓ cup butter, softened
• 1 egg
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• 1½ cups all-purpose flour (can substitute self-rising flour and omit baking soda)
• 1 cup raisins (optional)

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup (1 stick) butter, softened
• 3 - 4 powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
• Combine tomato soup and baking soda in a bowl; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
•  Stir in the cinnamon, cloves, and salt.
• Alternate adding the flour mixture and the tomato soup mixture to the butter mixture, beginning and ending with the flour mixture.
• Fold in the raisins (if using).
• Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
• Let the cake cool completely in the pan before frosting.
• Make Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
• Frost and Enjoy: Spread the frosting over the cooled cake and enjoy!

Course: Breakfast, Dessert

Cuisine: American

Keyword: Tomato Soup Cake