Tomato Soup Cake
Tomato soup...in cake? Yes! This old fashioned spice cake recipe has stood the test of time. This tomato soup cake is frosted with cream cheese frosting.
Servings 15
Ingredients
For the cake:
- ¼ cup butter (room temperature)
- 1 cup sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 can condensed tomato soup (do not dilute) (10.75 ounces)
- ½ cup chopped walnuts
- 1 cup raisins
For the frosting:
- ½ cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ½ cup chopped walnuts for sprinkling on top (optional)
Instructions
Make the cake:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
- In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
- Add in the eggs and mix well.
- Add in the flour, baking soda, baking powder and spices. Mix well.
- Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
- Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
- Allow the cake to cool on a wire rack before frosting.
Make the frosting:
- In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
- Add in the powdered sugar and beat until smooth.
Assemble the cake:
- Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
- Sprinkle with walnuts.
- Store any leftover cake in the refrigerator in a sealed container.