Food bloggers tend to borrow a lot of ideas from each other, and I have to admit that this recipe for Tomato Soup Cake was inspired by my good friend Melissa over at ChinDeep. (Her recipe is here if you want to check it out) I had never heard of tomato soup cake before and I came across it one day when I was browsing her site.
After doing some more research and finding out this really was a thing – I saw how this dessert is a favorite of many and decided to have a go at it. I was SO pleasantly surprised by the resulting flavor of this cake. It’s very much like a carrot cake in that it’s super moist and the spices blend together perfectly to give it amazing flavor. The caramel adds a sweetness the balances everything together perfectly. I will be making this cake again – for sure. It’s a great thing to serve, then surprise your guests with the ‘secret ingredient’ after they rave about how tasty it is.
here’s a video showing how to make it:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Serving: 6 - 8 servings
Nutrition facts (per portion)
- Calories: 689
- Carbohydrate Content: 103
- Cholesterol Content: 101
- Fat Content: 29.1
- Fiber Content: 2
- Protein Content: 9.1
- Saturated Fat Content: 18.1
- Serving Size: 8
- Sodium Content: 765
- Sugar Content: 79.1
Ingredients
- for the cake:
- condensed tomato soup - 1 10.75oz can
- baking soda - 1 tsp
- butter - 1/3 cup
- sugar - 1 cup
- egg - 1, lightly beaten
- flour - 1 1/2 cups
- salt - 1/2 tsp
- cinnamon - 1 tsp
- nutmeg - 1/2 tsp, ground
- ginger - 1/2 tsp, ground
- raisins - 1 cup
- for the icing:
- butter - 1/2 cup
- brown sugar - 1/2 cup
- sweetened condensed milk - 1 can
- vanilla extract - 1 tsp
- fine sea salt - 1/2 tsp
how to
make the cake:
- Preheat the oven to 350 and grease a 9 x 9 square cake pan.
- Whisk the tomato soup and soda together in a small bowl, then set aside.
- Cream the butter and sugar together in a bowl until light and fluffy, then add the egg and mix until combined.
- Pour in the tomato soup and beat together, then sift in the flour, salt, cinnamon, nutmeg and ginger and combine.
- Stir in the raisins then pour into a greased 9" x 9" square cake pan.
- Bake for about 30 - 35 minutes or until a toothpick test comes out clean - do not overbake.
- While the cake cools, make the icing.
make the icing:
- Melt the butter in a heavy, medium sized sauce pan.
- Stir in the brown sugar, condensed milk, vanilla and sea salt. Let the mixture come to a boil, stirring constantly and allow it to boil for about 6 - 10 minutes.
- Remove from heat and let it cool slightly, then pour over the cake while still a bit warm and spread evenly then allow to cool completely before serving.
By FAR the best cake l have ever made. The frosting is out of this world. Will be my new make often, take everywhere dessert!
Yay! I’m so glad you loved it!
Tried this and EVERYBODY loved it. I had to make copies of the recipe for my neighbors. thanks so much.
Yay! Thanks so much for saying, I’m so glad it was a success!
Do you know the nutritional information? Calories, fat, sugar, carbs…etc?
I will get them put up today. 🙂
Do I use a 10 3/4 oz. can of tomato soup (regular size)
Or
1 lb.7.2 oz can (large family size can) of tomato soup?
A regular sized 10 ounce can. 🙂
How much frosting make? Enough for a 9×13 cake? Sounds so good.
Yes, it actually makes a lot of icing. I poured it on pretty thick, I think there’s plenty for a larger cake. 🙂
Loved this cake
My husband dosnt like raisins so I used dates
Turned out delish
I will make it again
This recipe has been around since the 40’s I think…. it is good but what is the sodium count? Is it higher than most cakes?
just put this in the oven, hope it turns out, it smelled great. I used golden raisins and pecans and put it in a bunt pan. Thanks for the recipe!
I hope it came out great! Thanks for commenting!
By “flour”, I’m guessing that you mean “all-purpose flour”?
Correct
Hi all,
could somebody do me the favor and check how many mililiters fit into a suitable cakepan, or maybe check how deep the pan is? I am from Austria, Europe, and measurements and units can ruin quite a lot…
Thank you so much!
Manu
Four generations of my family have made this cake. For the ones who don’t like raisins I make one without raisins and one with. I have never tried it with the salted caramel icing but will definitely try it.
im in the uk, what kind of flour do you use pls. thanks x
Just all purpose baking flour will work.
Sounds great…how do you think this would turn out as a ‘poke cake …holes punched in the top of cake before icing ?
I think it would be great!
Looks good I especially want make the icing yummy
I actually made the cake from ChinDeep because I wasn’t sure my husband would like the raisins, but I made the caramel from this site. It tastes so good! I haven’t tried the cake yet, but even if that’s a bust, I could still be happy by just eating the caramel. 😛 Thanks for the recipe!
GREAT! And yeah, I know that Caramel Icing is sooooo good! 🙂
My grandma made this for me in the mid 1950s. It’s still my favorite cake. Only I like it with chocolate frosting
I’m going to try this, but the directions say a 9×9 pan, however the pan in the video doesn’t look 9×9. It seems like a 9×13. Please advise.
The pan I used was not a 9×13, but the smaller size. The recipe is written for a 9×9″ pan or equivalent. 🙂
chocolate icing would ruin it for me.
Would the ingredients be doubled for a 9×13 pan?
Yes, I would double it. 🙂
You say to stir in the raisins and nuts, but didn’t say what kind on nuts. I’m guessing chopped pecans, maybe.
You can put tomatoe soup in almost anything, good advertising
walnuts for me
This recipe was very popular during WW11 because it didn’t require a lot of the ingredients that were rashened. I am 77 years old and received this recipe from my grandmother when I was married.
I use chopped WALNUTS.
My brother suggested I might like this website. He was entirely right.
This put up truly made my day. You cann’t believe just how much time I had spent
for this info! Thank you!
Absolutely!! I’m so happy you found us.
ben, it’s been awhile, i’m Terri Roseman’s mom. So funny, I was talking with one of my girlfriends and she was recalling a tomato soup cake recipe from childhood, but didn’t have the recipe just remembered everyone loved it. Then today, i’m on facebook and see your post. Kind of spooky… Anywho, hope you are doing well. Terri said you were back in Barcelona with Ricardo. Say hi to Ricardo for me. I will try this recipe, just gotta. I dont’ know if you have Tomato pie recipe in your list, I think that’s where this conversation came from. I just made a tomato pie this past weekend, saw it in a cookbook and then in a magazine, just had to try it. You should if you haven’t tried it before, delicious and simple.
Hey Becky! Thanks for checking out the recipe – I guess great minds really do think alike! I loved the cake. It was actually just like a really good dense spice cake. It’s a good trick! Hope all is well with you! ?
So happy you enjoyed my recipe! I love your addition of salted caramel! Genius!
XOXO,
~M
Thanks for much for letting me! I loved it!