Tomato Soup Cake

Tomato Soup Cake History

Believe it or not, tomato soup cake has been around since the early 1900s! It was first popularized in the United States during the Great Depression when resources were scarce and people had to get creative with the ingredients they had on hand. A version with no eggs became popular during wartime rationing during World War II.

The recipe quickly gained popularity in the 1950s, especially among housewives who were looking for a cheap and easy way to make a delicious cake. It was the first recipe to be on the back of a soup can.

What Does Tomato Soup Cake Taste Like?

No, this cake doesn't taste like tomato soup. In fact, all the tomato soup does for the cake is add a deeper flavor profile. All the spices and sugar mix with the tomato soup to create a cake that tastes more like a pumpkin cake than anything else.

In fact, we challenge you to try and see if you can taste the tomatoes at all! We bet you can't.

Why You'll Love This Tomato Soup Cake Recipe

This robust spice cake with tomato soup is moist and tender. Every bite melts in your mouth. As it bakes, your kitchen will fill with smells of cinnamon and nutmeg - it's better than any scented candle.

Plus, the cake is made in one bowl so there is less cleanup (I'm all about that!).

Instead of frosting, it has a simple coconut topping that bakes in the bottom of the pan with the cake. This makes it even easier and quicker - you don't have the time and effort involved with making frosting.

It makes a quick go-to dessert or afternoon snack and you might even be tempted to have a slice for breakfast (now I can't imagine why I thought of that!).

Ingredients for Tomato Soup Spice Cake

For the coconut topping:

• Butter
• Brown Sugar
• Coconut Flakes

For the cake:

• Canned condensed tomato soup
• Shortening
• Eggs
• All-purpose flour
• Sugar
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground cloves (optional)

How to Make Tomato Soup Cake from Scratch

1. Place the flour, sugar, baking powder, spices, shortening, and tomato soup in a large mixing bowl.
2. Beat with an electric mixer for 2 minutes.
3. Add eggs, and continue beating for 2 more minutes.
4. The batter will be smooth and slightly thick.

5. Place butter in a microwave-safe dish and microwave on high in 30-second increments until melted. Pour into your baking dish. If you are using glass, you can just place the baking dish in your microwave for 30 seconds. 
6. Sprinkle brown sugar on top in an even layer.
7. Then sprinkle coconut over the sugar.
8. Pour the batter over the coconut.
9. Spread the batter evenly then bake at 350°F for 45 minutes.
10. Once baked, let cool in the pan on a wire rack for 5 minutes.

11. Invert the partially cooled cake onto a platter and leave the pan on top of the cake for several minutes.
12. Remove pan and let cool.

Recipe Tips

• Do not dilute the tomato soup. Use it straight from the can without adding water.
• Be sure to let the cake cool in the pan for 5 minutes before inverting it onto a serving plate.
• Once inverted onto the serving plate, leave the pan on top of the cake for a few minutes before removing it.

Recipe Variations

You can easily add some ingredients to change up the flavor to your liking:

• Extra Spice - Add ½ teaspoon of ground ginger or ¼ teaspoon of allspice.
• Fruit - Add ½ cup of raisins, dried fruit, or candied fruit.
• Nuts - Add ½ cup of chopped almonds, pecans, or walnuts.
• Veggies - Add ½ cup of shredded carrots or zucchini.
• Frosting - Make the cake without the coconut topping and frost the cake with buttercream, caramel, or cream cheese frosting.

You can bake the cake in a different pan or make muffins:

• Bundt Cake - Double the cake ingredients. Omit the coconut topping. Bake the cake for 1 hour or until done.
• Loaf Cake - Reduce the ingredients for the topping in half. Use a 9x5-inch loaf pan and bake the cake at 325°F for 55 minutes or until done.
• Muffins - Use a muffin pan and bake for about 20 minutes or until done.

The cake is done when a toothpick or cake tester inserted in the center comes out clean.

How to Store And Freeze

Cover the cake with plastic wrap and store it on the counter at room temperature for up to 4 days. If you opt to frost the cake, you'll need to refrigerate it.

To freeze, let the cake cool completely and wrap it in a layer of plastic wrap and another layer of aluminum foil or place the plastic-wrapped cake in a plastic freezer bag. Freeze it for up to 3 months. Thaw it at room temperature unless it is frosted then thaw it in the fridge overnight.

More Quick & Easy Desserts

Fruit Cocktail Cake - A sweet cake with yep, you guessed it, fruit cocktail in it, with a crunchy topping of pecans and coconut that takes only 10 minutes to whip up.

Louisiana Stranger Cake - Weird name but easy, delicious cake. Just a boxed cake mix, frosting, 3 other ingredients & bake.

Milky Way Bundt Cake - is like a candy bar in cake form! A deliciously moist, buttery cake with swirls of caramel and milky way candy bars then covered with a chocolate glaze.

There's more! Find the best easy cake recipes right here on 2CM!