Tomato Soup Cake

  • Serves: Makes one 13- x 9-inch baking pan
  • Baking Temp (degrees F): 350
  • Views: 6885

Recipe by Sarah Phillips Squirrelly Cakes, Premium Member © 2006 Sarah Phillips

Variations: Date and Nut Tomato Soup Cake; Nut or Raisin Tomato Soup Cake

Squirrelly Cakes,, Premium Member, Says: My mother made this when my sister and I were little. It was popular in the 50's and 60's and I misplaced her recipe. Fortunately a cakepal from another site printed it up for me.
Mom didn't make many cakes but the scent of this one, fresh from the oven, iced with a mocha buttercream was a welcome scent to come home from school to. I can still picture it. My mother's idea of a slice of cake was slicing a row about 1 inch in width by half the cake size, so 1- x 4- inches. We would often eat two pieces. Haha, those were the days when we were active enough to be able to burn off those calories.
My sister and I tried several tomato soup recipes and none came close. So glad to find the original.

SARAH SAYS: I altered the recipe - instead of adding the sugar along with the flour and dry ingredients, I have you, instead, add it with the soup, eggs and wet ingredients. It helps with better aeration of the cake this way. I also have you melt the butter instead of adding it to the wet ingredients as softened butter. This way it gets better incorporated with the ingredients since it is not there for its air holding capabilities, anyway. I paired the recipe with my Seven Minute Mocha Frosting, which is heavenly.

2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves, optional

1 can (10 3/4 ounces) Campbell's Brand Condensed Tomato Soup; do not pre-dilute with water or milk
1 1/3 cups sugar
1/2 cup unsalted butter, melted and cooled
2 eggs
1/4 cup water

1 recipe Seven Minute Mocha Frosting


1. Position an oven shelf to the middle of the oven. Heat the oven to 350 degrees F.  Grease a 13- x 9-inch baking pan.

2. In a large bowl, combine the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. 

3. Add the condensed soup, sugar, melted butter, eggs and water.  Beat with an electric stand mixer, fitted with a paddle attachment, on low speed just until blended. Increase the speed to medium-high and beat for 1 to 2 minutes. 

4. Spoon the batter into the prepared pan.

5. Bake for 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, but not batter. 

6. Let the cake cool in the pan on a wire rack for 20 minutes.

7. Frost with the Seven Minute Mocha Frosting

Serve the cake right from the pan.

Date and nut: Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing. 

Nut or raisin: Fold 1 cup chopped nuts or 1 cup chopped raisins into batter after mixing.