Tomato Soup Cake

Tomato soup in a cake? Yep, and it’s amazing! This moist, spiced Tomato Soup Cake combines cinnamon, nutmeg, and cloves for a nostalgic, delicious treat.

this Recipe

I’ll be honest—when I first heard about Tomato Soup Cake, I thought someone was messing with me. Cake… made with soup? That had to be some kind of 1950s prank, right? But then, my grandma pulled out an old, tattered recipe card, the edges stained from decades of use, and insisted I give it a try.

She swore this was one of the best cakes she had ever had growing up. And, well, Grandma’s never wrong about desserts.

So I caved. I made it. And after one bite, I realized I’d been so wrong to doubt it. This cake is moist, warmly spiced, and tastes like something straight out of a cozy fall bakery. The tomato soup? You’d never even know it’s there. It just melts into the batter, adding a subtle richness and keeping the cake unbelievably soft.

If you’ve never tried it, now’s the time. Because trust me—this old-school recipe deserves a comeback.

Why You’ll Love This Tomato Soup Cake Recipe?

• A nostalgic, vintage classic. This cake has been around for decades—your grandma probably made it!
• Super moist and tender. Tomato soup secretly works magic in baking.
• Packed with warm spices. Think cinnamon, nutmeg, allspice, and cloves—all the cozy flavors.
• It’s a conversation starter. Tell people what’s in it after they take a bite, and watch their reactions.
• Easy pantry ingredients. If you’ve got a can of soup, you’re halfway there.
• That brown sugar frosting? It’s the chef’s kiss of toppings.

Ingredient Notes:

At first glance, this might look like a standard spice cake recipe—until you get to that one surprising ingredient.

Tomato Soup

• Yep, canned condensed tomato soup. It’s the secret to the ultra-moist, slightly tangy cake.
• Stick with classic condensed soup (like Campbell’s) for the best results.

Warm Spices (Cinnamon, Nutmeg, Allspice, Cloves)

• These spices bring all the cozy vibes, making this cake taste like fall in every bite.
• If you love cinnamon, add a little extra—it won’t hurt!

Butter & Sugar

• Butter adds richness, while sugar sweetens things up and balances the flavors.
• Want a deeper, caramel-like taste? Try using brown sugar instead of white!

Milk

• Helps the batter come together and softens the cake.
• You can use regular milk or a plant-based alternative.

Brown Sugar Frosting

• Think caramel-like, buttery, and just the right amount of sweetness.
• Made with butter, brown sugar, powdered sugar, and vanilla.

How To Make Tomato Soup Cake?

Step 1: Prep Your Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×13-inch pan or Bundt pan—because nobody wants to deal with a stuck cake.

Step 2: Mix the Dry Ingredients

In a bowl, sift together flour, baking powder, cinnamon, nutmeg, allspice, and cloves. This keeps the cake light and lump-free.

Step 3: Cream the Butter and Sugar

In a separate bowl, beat together butter and sugar until light and fluffy. This step is key for making the cake extra soft and airy.

Step 4: Add the Wet Ingredients

Beat in eggs, tomato soup, and milk until smooth. The batter might look a little weird at this stage, but just trust the process.

Step 5: Combine Everything

Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Overmixing = tough cake, and nobody wants that!

Step 6: Bake the Cake

Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool before frosting.

Step 7: Make the Frosting

Melt butter and brown sugar in a saucepan, then stir in powdered sugar, milk, and vanilla. Drizzle over the cooled cake and let it set before slicing.

Storage Options:

• Room Temperature: Store covered at room temp for up to 3 days.
• Refrigerator: If you want it to last longer, refrigerate for up to 5 days.
• Freezing: Freeze slices (without frosting) for up to 3 months—just thaw and frost when ready.

Variations and Substitutions:

Want to put your own spin on it? Here are some fun ideas:

• Make it nutty: Add chopped walnuts or pecans for a little crunch.
• Go raisin-crazy: Some versions of this cake include raisins for extra sweetness.
• Try cream cheese frosting: Instead of brown sugar frosting, a cream cheese frosting would be amazing.
• Dairy-free option: Swap butter for a plant-based alternative and use almond or oat milk.

What to Serve with Tomato Soup Cake?

This cake is delicious on its own, but if you want to make it extra special, try serving it with:

• A scoop of vanilla ice cream. Because why not?
• A cup of coffee or chai tea. The spices pair perfectly.
• A drizzle of caramel sauce. Over the top? Maybe. Worth it? Absolutely.

Frequently Asked Questions:

Can you really not taste the tomato soup?

Nope! The soup just adds moisture and a slight tang, but the spices take over.

Does it have to be condensed tomato soup?

Yes! Regular tomato soup is too watery—stick with the classic condensed version.

Can I make this into cupcakes?

Absolutely! Just bake at 325°F for 18-22 minutes, or until a toothpick comes out clean.

You HAVE to Try This Cake

I know, I know—Tomato Soup Cake sounds weird. But trust me, it’s one of those recipes that surprises you in the best way. It’s moist, flavorful, and downright addictive.

Give it a shot—I dare you not to love it. And if you do make it, let me know! Did you add your own twist? Drop a comment, I’d love to hear all about it!

Keep the Flavor Coming – Try These:

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Sausage Gravy Breakfast Enchiladas

Tomato Soup Cake

Prep Time 30 minutes mins

Cook Time 30 minutes mins

In the symphony of flavors found in this Tomato Soup Cake each ingredient comes together to create a melody that balances the sweet elements. This cake challenges notions by combining the warmth of cinnamon, nutmeg, allspice and cloves, with the unexpected tanginess of tomato soup. The result is a moist and dense texture that tells stories of baking techniques from years gone by. Topped with a frosting that gracefully covers its crumb this cake showcases how ordinary pantry staples can be transformed into a remarkable dessert that will leave lasting memories even after every last bite has been enjoyed.

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20 Servings

Ingredients

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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

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Instructions

 

Cake Recipe:

1. Preheat your oven to 325°F (163°C). Flour a baking pan measuring 9x13 inches or a bundt pan.
2. 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.
3. In a bowl cream together 1/2 cup of butter and 1 1/3 cups of sugar until the mixture becomes light and fluffy.
4. 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.
5. Gradually add the ingredients to the mixture and mix until just blended.
6. Pour the batter into the pan. Bake for approximately 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 15 minutes before removing it from the pan.

Frosting Recipe:

1. In a saucepan, over medium heat melt together 1/2 cup of butter and 1/2 cup of sugar.
2. 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.
3. Remove from heat then mix in vanilla extract (2 teaspoons).
4. Drizzle the frosting onto the cake that has cooled down allowing it to cascade, along the edges.
5. Cut a slice. Savor your Tomato Soup Cake!

Notes

For those who dance in the gluten-free realm, fear not, for this Tomato Soup Cake waltzes gracefully into your world with a few simple swaps. Replace the traditional flour with your favorite gluten-free all-purpose blend – one that mimics the heft and texture of its wheat-based cousin. Just ensure it’s a cup-for-cup substitution to keep the alchemy of our ingredients in perfect balance. Also, double-check that your baking powder is gluten-free, as some brands can be sneaky with additives. Finally, scrutinize that can of tomato soup; not all are created gluten-free.

Audrey

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Bitty

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!

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