Tomato Soup Spice Cake is a deliciously flavored spice layer cake covered in a cream cheese frosting. It’s an easy to make from scratch cake. No one will ever guess there’s a can of tomato soup in this cake. But it’s definitely up there with Sauerkraut Cake when it comes to cakes with strange ingredients.
Tomato Soup Spice Cake dates back to the 1940s and in 1960 it became the first recipe to appear on a soup label. A can of Campbell’s Condensed Tomato Soup is mixed with a made from scratch spice cake batter flavored with allspice, cinnamon, and cloves.
You may think tomato soup and cake don’t go together but they do. Tomatoes are a fruit afterall and they wonderfully complement the flavor of the cake. As a bonus, they give the cake a beautiful red hue.
The cake is covered in a thick and rich cream cheese frosting that’s very sweet but also has a little tang. It goes together perfectly with all the spices in the cake.
Tomato Soup Spice Cake is an heirloom recipe worth remembering and enjoying on occasion. Plus, it’s a great conversation starter.
With all the spices in the batter, your house will smell heavenly as this cake bakes.
More Cakes with unexpected ingredients:
Tomato Soup Spice Cake
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons allspice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 (10 3/4-ounce) can condensed tomato soup
- 1/2 cup vegetable shortening
- 2 eggs
- 1/4 cup water
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 (1-pound) box confectioner's sugar
- Grease and flour 2 9-inch cake pans or spray with baking spray. Preheat oven to 350 degrees.
- Place flour, sugar, baking powder, allspice, baking soda, cinnamon, and cloves in a large mixing bowl. Whisk to mix well.
- Add tomato soup, shortening, eggs, and water.
- Beat on LOW with an electric mixer until combined. Mix on medium-high for 4 minutes.
- Pour batter into prepared pans. Bake 22 to 25 minutes
- Let cakes cool in pans for 5 minutes then remove to cooling racks to cool completely.
- To make frosting, beat cream cheese, butter, vanilla and milk until creamy. Gradually add in confectioner's sugar
- Spread icing between cake layers and on sides and tops. Store in refrigerator.
Disclosure: This post contains affiliate links.