Tomato Soup Cake

No ratings yet

Tomato soup cake may sound unusual, but it's actually a moist, old-fashioned spice cake recipe. This easy version is topped with creamy cream cheese frosting.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 381kcal

Author: Julie Clark

Ingredients

For the cake:

¼ cup salted butter (room temperature)
1 cup granulated sugar
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 can condensed tomato soup (10.75 oz, do not dilute)
½ cup chopped walnuts
1 cup raisins

For the frosting:

½ cup salted butter (room temperature)
8 ounces cream cheese (room temperature)
1 teaspoon vanilla extract
1½ cups powdered sugar
½ cup chopped walnuts (optional for topping)

Instructions

MAKE THE CAKE:

Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
In the bowl of a stand mixer with the beater blade (or a large bowl with an electric mixer) cream together the butter and the sugar. Add in the eggs and mix well. ¼ cup salted butter, 1 cup granulated sugar, 2 large eggs
¼ cup salted butter, 1 cup granulated sugar
Add in the flour, baking soda, baking powder and spices. Mix well. 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon
1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon
Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed. 1 can condensed tomato soup, ½ cup chopped walnuts, 1 cup raisins
1 can condensed tomato soup, ½ cup chopped walnuts, 1 cup raisins
Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done. Allow the cake to cool on a wire rack before frosting.

MAKE THE FROSTING:

In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth. Add in the powdered sugar and beat until smooth. ½ cup salted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, 1½ cups powdered sugar,
½ cup salted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract
Use a rubber spatula to spread the cream cheese frosting over the cooled cake. Sprinkle with walnuts.

Notes

Store any leftover cake in the refrigerator in a sealed container.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition