Tomato Soup Cake

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This old school Tomato Soup Cake recipe is a timeless dessert dating back to the 1930's using a can of condensed tomato soup. Our version is moist and tender, with a warming spice flavor, finished with a layer of creamy brown sugar frosting!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: easy cake recipes, retro desserts, spice cake, tomato soup cake

Servings:

Ingredients

For the Cake

2 cups all-purpose flour , spooned and leveled
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice (see note)
1/2 cup unsalted butter , softened to room temperature
1 cup granulated sugar
2 large eggs , room temperature
1/4 cup whole milk , room temperature
10.75 ounce can condensed tomato soup (undiluted - do not add water)
1/2 cup raisins
1/2 cup chopped walnuts

For the Brown Sugar Frosting

1 cup unsalted butter , softened to room temperature
1/2 cup brown sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 1/2 cups powdered sugar
3 to 5 tablespoons heavy whipping cream , room temperature

Instructions

Preheat oven to 375 degrees F. Spray a 9x13 baking dish with nonstick cooking spray; set aside.
In medium bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In large bowl with a handheld electric mixer, beat together the butter and sugar until light and fluffy, 2-3 minutes.
Add in the eggs, milk, and condensed tomato soup; beat until well blended.
Add in the flour mixture and beat again just until no flour streaks remain. Don't over-mix.
Fold in the raisins and walnuts.
Pour and spread evenly into prepared baking dish.
Bake the cake until a tester inserted in the center comes out clean, 30-35 minutes. Let the cake cool completely before frosting.
Make the frosting:
With a handheld mixer, beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add brown sugar, vanilla extract, cinnamon, and salt until combined and smooth.
Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.
Slowly beat in 3 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, only if necessary. Frosting should be light and fluffy, and easily spreadable, but hold its shape.
Spread frosting over entire cake, cut into squares, and serve.

Notes

Pumpkin pie spice. This spice blend includes a mixture of ground cinnamon, ginger, nutmeg, allspice, and cloves which gives this cake a true warm, comforting flavor. We use our homemade pumpkin pie spice recipe, but you can also buy it.

Nutrition