Tomato Soup Cake

A Sweet Story Behind My Tomato Soup Cake

Tomato Soup Cake might sound unusual today, but it’s woven into one of my earliest kitchen memories. I was barely tall enough to peek over Grandma’s wooden table when she slid a mysterious can of tomato soup toward me.

“Trust me,” she whispered with a wink, “this will be the best cake you’ve ever had.” That warm kitchen smelled like cinnamon, cloves, and love itself. One bite later, I understood — this wasn’t just dessert; it was a piece of family history, wrapped in spice and comfort. Today, I’m sharing that same recipe and the story behind it, so you can taste the magic yourself.

Add a burst of fruit and creamy sweetness with the Berries & Cream White Chocolate Cake, perfect for spring and summer celebrations.

Print

What is Tomato Soup Cake?

The Unexpected Star Ingredient

At first glance, tomato soup cake can make you raise an eyebrow. Tomato soup? In a cake? Yes — and it works beautifully.

The soup doesn’t make the cake taste like tomatoes; instead, it adds an incredibly moist texture and a subtle depth of flavor that pairs perfectly with warm spices like cinnamon, nutmeg, and cloves. The condensed tomato soup’s natural sweetness and acidity also balance the richness of butter and sugar, giving the cake a rounded, comforting flavor.

Flavor Profile Explained

When baked, tomato soup blends seamlessly into the batter, creating a spiced cake that’s tender, moist, and slightly tangy.

The warm spices dominate the flavor profile, while the tomato base simply enhances them — much like applesauce or pumpkin purée does in other cakes. Combined with crunchy walnuts and sweet raisins, the result is a dessert that feels both nostalgic and unexpectedly sophisticated.

Great Depression Origins

The story of tomato soup cake begins during the Great Depression, a time when home cooks had to make the most of what they had in the pantry. Fresh ingredients were scarce, so canned goods became the backbone of many recipes.

A can of condensed tomato soup offered moisture, subtle sweetness, and color — making it an affordable substitute for pricier ingredients like eggs or milk. Families discovered that by combining tomato soup with common spices, flour, and sugar, they could create a dessert that felt special, even in hard times.

From Wartime Kitchens to Modern Tables

The popularity of tomato soup cake grew during World War II, when rationing made butter, sugar, and fresh dairy harder to come by. Its spiced flavor reminded people of the comfort foods they loved, while the recipe’s simplicity meant it could be baked in almost any kitchen. Over the decades, it found its way into community cookbooks, church potlucks, and family recipe boxes. Today, it’s enjoying a nostalgic comeback, as bakers rediscover vintage recipes and the charm of transforming humble ingredients into something memorable.

Indulge in the rich decadence of the Matilda Inspired Chocolate Cake, a chocolate lover’s dream come true.

Essential Ingredients for the Perfect Tomato Soup Cake

Dry Ingredients

The foundation of tomato soup cake lies in its dry mix. All-purpose flour provides structure, while a blend of baking soda and baking powder ensures the cake rises with a light, airy crumb. The real magic comes from the spices — cinnamon for warmth, nutmeg for a hint of sweetness, and cloves for depth. These seasonings not only give the cake its signature flavor but also help mask any remaining tomato notes, transforming the soup into a dessert-worthy base.

Wet Ingredients

The wet ingredients bring moisture and richness to the cake. Softened butter adds flavor and a tender texture, while eggs bind the batter together. The star, of course, is the can of condensed tomato soup, which replaces some of the liquid ingredients in traditional cakes while keeping it incredibly moist. Chopped walnuts add crunch, and raisins introduce bursts of natural sweetness in every bite. Together, these ingredients create a balance of textures and flavors that make this recipe so enduring.

Enjoy the delicate floral notes and nutty crunch of the Pistachio and Rose Cake, ideal for elegant gatherings.

Step-by-Step Guide to Baking Tomato Soup Cake

Preparing the Batter

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. In a large mixing bowl, cream together softened butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, and spices. Gradually add the dry mixture to the creamed butter and sugar, mixing until just combined. Finally, stir in the condensed tomato soup, walnuts, and raisins, blending until the batter is smooth and evenly mixed.

Baking & Cooling

Pour the batter into your prepared pan and smooth the top. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling is crucial — frosting too soon will cause the cream cheese topping to melt and lose its texture. Once cooled, you’re ready to move on to the finishing touches that make tomato soup cake shine.

The most popular pairing for tomato soup cake is a rich cream cheese frosting. Its tangy flavor complements the cake’s warm spices, creating a balanced sweetness that isn’t overwhelming. To make it, beat together softened butter, cream cheese, and vanilla extract until smooth. Gradually add powdered sugar until the frosting is thick yet spreadable. Once the cake has completely cooled, use a spatula to spread the frosting evenly over the surface. For a little extra crunch and a rustic look, sprinkle chopped walnuts over the top before serving.

Alternative Toppings

If you want to switch things up, there are plenty of other delicious frosting and topping options. A light vanilla glaze adds a glossy finish without overpowering the cake’s spice profile. Whipped cream offers a softer, airier topping, perfect for those who prefer a less sweet finish. You could also skip the frosting entirely and dust the cake with powdered sugar for a simpler presentation. No matter the choice, each option highlights the cake’s unique texture and flavor in its own way.

Explore even more sweet inspiration in our Desserts collection, featuring pies, cookies, and more vintage favorites.

Nutritional & Health Insights

Nutritional Breakdown

A typical slice of tomato soup cake offers a comforting indulgence, with its moist crumb and spiced aroma. On average, a piece provides around 250–300 calories, depending on frosting choice and portion size. It contains moderate sugar from both the cake and frosting, balanced with healthy fats from walnuts. While tomato soup cake isn’t a diet food, it can be enjoyed as part of a balanced lifestyle — especially when paired with mindful portion control.

Surprising Benefits of Spices & Walnuts

One reason tomato soup cake feels so satisfying is the inclusion of aromatic spices and crunchy nuts. Cinnamon, a staple in this recipe, has been linked to potential antioxidant and anti-inflammatory benefits (source: Wikipedia). Walnuts, another key component, are rich in omega-3 fatty acids and may support heart health (source: Wikipedia). Even the tomato soup itself adds a subtle nutritional boost, contributing lycopene and vitamin C. While the cake remains a treat, its ingredients carry more benefits than most desserts — making that second slice just a little easier to justify.

Variations and Creative Twists

Queen Elizabeth Cake vs. Tomato Soup Cake

While both Queen Elizabeth cake and tomato soup cake share a rich, spiced flavor, their origins and ingredients differ. Queen Elizabeth cake typically uses dates for sweetness and a coconut topping, while tomato soup cake relies on condensed tomato soup for moisture and color. The spices in both give them a warm, comforting taste, but the tomato version offers a softer crumb and slightly tangier undertone. For bakers looking to explore vintage desserts, trying both can be a delicious history lesson.

Other Creative Uses for Tomato Soup in Baking

Tomato soup cake isn’t the only sweet way to use condensed tomato soup. You can adapt the base recipe into muffins for easy grab-and-go treats or transform it into a quick bread perfect for slicing. The soup’s moisture works well in spice loafs, bundt cakes, and even cupcakes topped with cream cheese frosting. For adventurous bakers, pairing the cake batter with chocolate chips or dried cranberries adds a modern twist to this time-tested favorite.

Browse our Cakes & Cupcakes recipes for both timeless classics and modern creations.

Serving Suggestions & Storage Tips

How to Serve for Maximum Flavor

Tomato soup cake is at its best when served slightly chilled or at room temperature, allowing the spices to fully develop their aroma. A slice pairs beautifully with a cup of coffee, hot tea, or even a glass of cold milk. For a decadent touch, serve your tomato soup cake with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you’re hosting, cut the cake into neat squares and top each with a small dollop of whipped cream for an elegant presentation.

Storage & Make-Ahead Tips

One of the joys of tomato soup cake is how well it keeps. Store it in an airtight container in the refrigerator for up to five days to maintain freshness. The flavors often deepen after the first day, making it a great make-ahead dessert. You can also freeze the unfrosted cake for up to three months — simply wrap it tightly in plastic wrap and foil. When ready to enjoy, thaw it in the fridge overnight before adding frosting. This makes tomato soup cake an ideal choice for busy bakers who love planning ahead.

Tomato Soup Cake FAQs

What is tomato soup cake?

Tomato soup cake is a vintage spiced dessert made with condensed tomato soup, flour, sugar, eggs, and warm spices like cinnamon, cloves, and nutmeg. The tomato soup adds moisture and a subtle tang without giving the cake a tomato flavor, creating a tender crumb that’s perfect for pairing with cream cheese frosting.

What is the history of tomato soup cake?

The origins of tomato soup cake date back to the Great Depression, when home bakers used canned goods to replace scarce ingredients. The recipe gained even more popularity during World War II due to food rationing. Over time, it became a cherished family dessert, passed down through generations and still baked today for its nostalgic charm.

What is in a Queen Elizabeth cake?

Queen Elizabeth cake is another vintage dessert that, unlike tomato soup cake, uses chopped dates for sweetness and a coconut topping for texture. While both cakes share warm spices, they differ in their main flavor sources and textures.

What else can I do with tomato soup?

Beyond making tomato soup cake, condensed tomato soup can be used in savory casseroles, pasta sauces, meatloaf, and even as a base for homemade barbecue sauce. For bakers, it can also be incorporated into muffins, quick breads, and spice loafs for extra moisture and flavor depth.

Conclusion

From its humble beginnings during the Great Depression to its revival as a nostalgic favorite, tomato soup cake has proven that creativity in the kitchen can turn the most unexpected ingredient into something extraordinary. With its moist crumb, warm spice blend, and endless frosting possibilities, this vintage dessert continues to win over both seasoned bakers and curious newcomers. Whether you’re honoring family tradition or simply looking for a conversation-starting treat, tomato soup cake delivers comfort, history, and flavor in every bite.

Savor the sunny, caramelized flavor of Peach Upside-Down Mini Cakes, a charming twist on a retro dessert.