Tomato soup cake is an old school spice cake you’ll wish to make repeatedly. It’s topped with a scrumptious brown sugar cream cheese frosting that takes this basic dessert from the Fifties excessive.
❤️WHY WE LOVE IT
Old school tomato soup cake was first made common within the Fifties when it appeared on the again of a Campbell’s tomato soup can. Many might flip their nostril up on the considered tomato soup in a cake…. however belief me, it’s scrumptious!
It’s a selfmade spice cake, however the tomato soup provides a deep wealthy taste and a scrumptious moist texture. Prime it off with our selfmade brown sugar cream cheese frosting, and also you’ll be in heaven! For those who take pleasure in selfmade desserts, chances are you’ll wish to attempt Apple Spice Sheet Cake, Crimson Velvet Cake, or Vanilla Wafer Cake.
White granulated sugar-adds the sweetness.
Eggs-helps create texture and leveling
Unsalted butter, softened-I take advantage of unsalted as a result of the tomato soup does have salt in it.
Vanilla extract-adds great taste
Can of Campbell’s Tomato CONDENSED soup-this is what makes this cake particular. It provides unimaginable taste, texture, and a deep darkish coloring. Don’t dilute the can of soup with water.
All-purpose flour-it’s a should when make a cake
Baking soda and baking powder-leveling brokers
Cinnamon, Nutmeg, and Allspice-these spices deliver a lot taste and work so nicely collectively.
Pecans-love that delicate nuttiness with the spices.
BROWN SUGAR CREAM CHEESE FROSTING
Cream cheese and butter-softned so it’s straightforward to mix.
Brown sugar-adds a daring and wealthy sweetness.
Powdered sugar-it’s a should!
Vanilla extract-adds a subtleness that’s wanted within the frosting.
You possibly can definitely use walnuts on this cake or just depart the nuts out if you happen to don’t like them. I’m certain you possibly can use a special model of tomato soup if you happen to like, however being that this was a recipe on the Campbell’s tomato soup can, I all the time use Campbell’s soup.
(2) 9 inch cake pans
🎂HOW TO MAKE
To organize to bake this cake, be certain that your cream cheese and butter are softened and your cake pans are greased for baking. Preheat your oven to 350 levels.
Step 1: In a bowl, mix softened butter and sugar with a mixer till creamy.
Step 2: Add eggs separately and proceed to combine, then add in vanilla extract.
Step 3: Add tomato soup and blend till it’s mixed, don’t over-mix your batter.
Step 4: In a separate bowl, whisk collectively (minus pecans) all dry components.
Step 5: Regularly add the dry components to the moist components, mixing till mixed, however once more, don’t over-mix.
Step 6: Pour into two greased 9-inch cake pans and cook dinner for 25 minutes or till the middle is finished (take a look at by inserting a toothpick within the center, it ought to come out clear).
Step 7: As soon as the cake has cooled utterly, you’ll be able to frost it.
HOW TO MAKE THE FROSTING:
Merely combine all frosting components along with a mixer after which frost cake.
This frosting recipe will frost the complete cake. As you’ll be able to see from the images, we solely frosted the layers of this cake so it will present the darkish coloration of the cake. We additionally sprinkled crushed pecans on the highest of the cake. Keep in mind that you’re utilizing CONDENSED tomato soup and don’t dilute it with water.
❓FREQUENTLY ASKED QUESTIONS
Nope! You’d do not know if I made this cake for you and didn’t inform you it was made with tomato soup. The soup provides an exquisite texture in addition to coloration to this cake. It additionally helps improve the spices, delivering a wealthy spice cake we expect you’ll love.
Certain, you might have to regulate the baking time a bit, however simply watch it. The frosting recipe ought to frost a 9X13 with no points.
STORING AND REHEATING
This cake might be saved within the fridge or a countertop in an hermetic container for 3-4 days. I truthfully suppose this cake will get higher when it sits for a day, so it’s an incredible dessert to make upfront.
💕MORE RECIPES YOU’LL ENJOY
This cake makes about 10 servings relying on the scale you slice the cake. It’s scrumptious and by no means final lengthy.
OLD-FASHIONED TOMATO SOUP CAKE
That is an quaint recipe from the Fifties. For those who like spice desserts, you are gonna love this one!
- 1 cup of white granulated sugar
- 2 eggs
- 1/2 cup of butter softened
- 1 teaspoon of vanilla extract
- 1 10.75 ounce can of Campbell’s CONDENSED tomato soup – undiluted
- 1 3/4 cup of all objective flour
- 1 teaspoon of baking soda
- 1 1/2 teaspoon of cinnamon
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of allspice
- 1 cup of chopped pecans
- 8 ounces of cream cheese
- 1/2 cup of butter softened
- 1/2 cup of brown sugar
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
In a bowl, mix softened butter and sugar with a mixer till creamy.
Add eggs separately and proceed to combine, then add in vanilla extract.
Add tomato soup and blend till it’s mixed, don’t over-mix your batter.
In a separate bowl, whisk collectively (minus pecans) all dry components.
Regularly add the dry components to the moist components, mixing till mixed, however once more, don’t over-mix.
Pour into two greased 9-inch cake pans and cook dinner for 25 minutes or till the middle is finished (take a look at by inserting a toothpick within the center, it ought to come out clear).
As soon as the cake has cooled utterly, then you’ll be able to frost it.
HOW TO MAKE BROWN SUGAR CREAM CHEESE FROSTING:
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