Vintage Tomato Soup Cake

Vintage Tomato Soup Cake is an easy and unique spice cake to try this fall. The surprise is that it uses a can of tomato soup to make sure it stays moist and brings warm flavors. Tomato cake is a Depression-era recipe that showcases creativity with pantry staples.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 9 Servings

Calories: 741 kcal per serving

Ingredients

10 ½ ounces - Condensed tomato soup
1 tsp - Baking soda
1 cup - Sugar
½ cup - Butter
2 - eggs
1 tsp - Vanilla
1 tsp - Ground cinnamon
½ tsp - Ground nutmeg
¼ tsp - ground allspice
½ tsp - Salt
2 cups - All-purpose flour
2 ½ teaspoons - Baking powder
12 ounces - Cream cheese
½ cup - Butter
3 ½ cups - Powdered sugar
½ tsp - Vanilla

Instructions

Preheat the oven to 350℉.
Lightly grease a 10 inch square baking dish.
Combine tomato soup and baking soda in a bowl; set aside. It will puff a bit.
Beat sugar, butter a large bowl with an electric mixer until smooth.
Add eggs, one at a time, until fully incorporated. Add vanilla and mix until combined.
Mix in the tomato soup mixture.
Sift the flour, cinnamon, nutmeg, all spice and salt into the butter mixture.
Using a spoon, mix until there are no more streaks of flour.
Pour cake batter into prepared baking dish.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
While cake is baking, prepare frosting. Add cream cheese and butter to a medium bowl and mix with electric mixer until combined.
Add the powdered sugar and vanilla and mix until smooth.
When cake has finished baking, allow it to cool fully before frosting.

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