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Tomato Soup Cake

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A moist and warmly spiced vintage cake made with condensed tomato soup, walnuts, and raisins, topped with creamy frosting for a nostalgic dessert experience.

  • Total Time: 45 minutes
  • Yield: 15 servings

Ingredients

Scale

For the Cake

  • ¼ cup salted butter, room temperature

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 1 can (10.75 ounces) condensed tomato soup, do not dilute

  • ½ cup chopped walnuts

  • 1 cup raisins

For the Frosting

  • ½ cup salted butter, room temperature

  • 8 ounces cream cheese, room temperature

  • 1 teaspoon vanilla extract

  • 1 ½ cups powdered sugar

  • ½ cup chopped walnuts (optional garnish)

Instructions

  • Preheat Oven & Prepare Pan
    Preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray.

  • Cream Butter & Sugar
    In a large mixing bowl, cream the butter and sugar until light and fluffy.

  • Add Eggs
    Beat in eggs, one at a time, until fully incorporated.

  • Mix Dry Ingredients
    In a separate bowl, whisk together flour, baking soda, baking powder, nutmeg, cloves, and cinnamon.

  • Combine Wet & Dry
    Gradually add the dry mixture to the creamed butter and sugar, mixing until just combined.

  • Add Tomato Soup & Mix-ins
    Stir in the condensed tomato soup, walnuts, and raisins until evenly distributed.

  • Bake
    Pour batter into prepared pan. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool Completely
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack until fully cooled.

  • Make the Frosting
    In a medium bowl, beat butter, cream cheese, and vanilla until smooth. Gradually mix in powdered sugar until creamy.

  • Frost & Serve
    Spread frosting evenly over cooled cake. Garnish with chopped walnuts if desired. Slice and enjoy.

Notes

  • Do not dilute the condensed tomato soup — it’s essential for the right texture.

  • For a lighter flavor, reduce cloves to ½ teaspoon.

  • Store frosted cake in the fridge for up to 5 days in an airtight container.

  • This cake freezes well without frosting for up to 3 months.

  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.thecookingrecipes.com/tomato-soup-cake/