Tomato Soup Spice Cake
Discover the surprising fusion of savory and sweet in this Tomato Soup Spice Cake—a vintage-inspired dessert that blends pantry staples with warm, aromatic spices. This moist and tender cake gets its uniquely rich flavor and velvety texture from an unexpected ingredient: condensed tomato soup. Infused with cinnamon, cloves, and nutmeg, it’s a perfect treat for fall gatherings or a nostalgic dessert any time of year. Optional mix-ins like raisins and walnuts add bursts of flavor and crunch, while a cream cheese frosting or simple dusting of powdered sugar makes for a delightful finishing touch. Ready in under an hour, this easy-to-make, one-bowl cake will intrigue your taste buds and wow your guests with its charming twist on tradition.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.5 cup unsalted butter, softened
- 2 pieces large eggs
- 1 can condensed tomato soup (10.75 oz can)
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, cloves, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter with a hand or stand mixer on medium speed until creamy.
Add the eggs to the butter, one at a time, beating well after each addition.
Stir in the condensed tomato soup, milk, and vanilla extract until well incorporated. The mixture might look unusual, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
If using raisins and/or walnuts, fold them gently into the batter at this stage.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Optional: Frost with cream cheese frosting or dust with powdered sugar for a decorative and flavorful finish.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 475.4 g | 173% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 259.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 325 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
