Tomato Soup Cake – Experience the joy of the unexpected with this Tomato Soup Cake – a conversation starter that is both delicious and surprising. Here’s a recipe that combines the comforting spices, with the essence of tomato soup wrapped in a tender crumb. This guide will help you create a cake that’s sure to steal the show at any gathering. Bursting with cinnamon, nutmeg, allspice and cloves and topped with a creamy frosting this Tomato Soup Cake is a must-try.
The first time I mixed together this combination my curiosity was piqued but accompanied by a hint of skepticism. Could tomato soup really work in a cake? As it turned out the answer was a yes. The kitchen was filled with aromas of spices as the cake emerged from the oven with its color and soft texture. My husband, who prides himself on his discerning taste for cakes initially hesitated but quickly became enamored after taking his first bite. Our little one? She devoured it eagerly. Even asked for seconds with an ear-to-ear grin. It has now become a family favorite requested for both gatherings and cozy evenings alike.
What makes this Tomato Soup Cake truly stands out?
This Tomato Soup Cake is a surprise that brings together the moist and tangy taste of tomato soup with the comforting warmth of autumn spices. Despite its appearance it offers a blend of flavors that tantalize the taste buds. This recipe is both easy and convenient using common pantry ingredients to create a treat, for any occasion be it a relaxed family dinner or an elegant afternoon tea. With its tender texture, complemented by a smooth frosting your guests will be amazed, by the secret ingredient and will surely come back for another slice.
What You Need To Make This Tomato Soup Cake Recipe?
Sifted Flour: The foundation of our cake, sifted to ensure a cloud-like texture, it’s the canvas upon which our spice-laden tale is painted.
Cinnamon, Nutmeg, Allspice, Cloves: This quartet of spices is the heart of the cake’s character, weaving in the warmth of a thousand cozy evenings by the fire.
Baking Powder: The silent hero that gives our cake its rise, turning our batter from a simple mixture to a lofty masterpiece.
Sugar: Sweetness to balance the spice, and to whisper to the savory notes of the soup, “Let’s dance.”
Butter: Creamed to velvety perfection, it’s the luxurious touch that brings richness and a tender crumb to our cake’s personality.
Tomato Soup: The Enigma! This humble can of soup, often relegated to lunch, becomes the star of a dessert, offering moisture, tenderness, and a subtle zest that is the soul of the cake.
Eggs: The binders of dreams, they hold our cake together with a promise of structure and a delicate texture.
Milk: Just a touch, to smooth out the batter and add a note of creamy harmony to the chorus of flavors.
Frosting:
Butter and Brown Sugar: Melted together, they create a caramel-esque river of warmth, ready to enrobe the cake in a glossy embrace.
Powdered Sugar: It sifts like snowflakes, sweet and light, turning our frosting into a smooth, melt-in-your-mouth wonder.
Milk: It’s the adjuster of consistency, ensuring our frosting reaches the pinnacle of spreadable joy.
Vanilla: A splash of aromatic essence to elevate our frosting from sweet to sublime, it’s the final flourish of our masterpiece.
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Steps To Make Tomato Soup Cake:
Step 1: Preheat your oven to a cozy 325 degrees. Lovingly grease and flour your choice of a 9 x 13-inch rectangle pan or a Bundt pan.
Step 2: Sift together the flour, baking powder, and spices in a large bowl as if dusting a fine snow over a winter landscape.
Step 3: In a separate mixing bowl, beat the butter and sugar until it’s as creamy as a cloud. Welcome the eggs, tomato soup, and milk into the mix – each addition stirring in more richness.
Step 4: Blend in the dry ingredients at low speed, pouring your heart into every turn of the spatula until it’s just combined, like a soft, spiced blanket of batter.
Step 5: Bake the cake for 25-30 minutes. You’ll know it’s done when a toothpick, like a little tester of fate, comes out clean.
Step 6: Cool the cake for 15 minutes, a short rest for it to gather its sweetness.
Frosting:
Step 7: Melt the butter with brown sugar in a saucepan, stirring in the milk and powdered sugar until it reaches a consistency as smooth as silk.
Step 8: Stir in the vanilla, then pour the glaze over the cake, letting it cascade down the sides like a waterfall of sweetness.
Tip:
For a Tomato Soup Cake that truly sings with texture and taste, ensure all your refrigerated ingredients—butter, eggs, and milk—are at room temperature before you begin mixing. Why? Room-temperature ingredients blend more smoothly, which is crucial for creating a cake with an even, tender crumb. The butter will cream flawlessly with the sugar, trapping air that expands in the oven for a lighter cake. Eggs emulsify better, adding to the structure and sponginess, while milk integrates seamlessly, preventing a too-dense texture. Taking this extra step guarantees your Tomato Soup Cake will rise to its full, glorious potential with each bite as sumptuous as the next.
Frequently Asked Questions:
Can I taste the tomato soup in the cake?
Not at all! The tomato soup blends harmoniously with the rest of the ingredients providing moisture and a distinctive depth, without overpowering tomato flavor.
What can I serve with Tomato Soup Cake?
This delightful cake pairs wonderfully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. However, it is equally heavenly when enjoyed on its own.
How should I store the leftovers?
To keep any remaining cake fresh place it in an airtight container at room temperature for up to 3 days. If you wish to store it for longer refrigerate it. Savor, within a week.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tomato Soup Cake
Ingredients
Cake:
- 2 c sifted flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp cloves
- 1 1/2 tbsp baking powder
- 1 1/3 c sugar
- 1/2 c butter
- 1 can tomato soup
- 2 eggs
- 1/4 c milk
Frosting:
- 1/2 c butter
- 1/2 c brown sugar
- 1 1/2 c sifted powdered sugar
- 4-6 tbsp milk
- 2 tsp vanilla extract
Instructions
Cake Recipe:
- Preheat your oven to 325°F (163°C). Flour a baking pan measuring 9x13 inches or a bundt pan.
- In a bowl combine 2 cups of flour, 1 1/2 tablespoons of baking powder and the following spices; cinnamon (1 teaspoon), nutmeg (1 teaspoon), allspice (1 teaspoon) and cloves (1/2 teaspoon). Sift these ingredients into a large bowl.
- In a bowl cream together 1/2 cup of butter and 1 1/3 cups of sugar until the mixture becomes light and fluffy.
- Beat in the eggs one, at a time then add the can of tomato soup and 1/4 cup of milk to the mixture. Stir until combined.
- Gradually add the ingredients to the mixture and mix until just blended.
- Pour the batter into the pan. Bake for approximately 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before removing it from the pan.
Frosting Recipe:
- In a saucepan, over medium heat melt together 1/2 cup of butter and 1/2 cup of sugar.
- Stir in sifted sugar (1 1/2 cups) and gradually add milk (4 to 6 tablespoons) while adjusting its quantity based on your desired consistency.
- Remove from heat then mix in vanilla extract (2 teaspoons).
- Drizzle the frosting onto the cake that has cooled down allowing it to cascade, along the edges.
- Cut a slice. Savor your Tomato Soup Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
