Every family has a recipe handed down from generation to generation that includes some unusual ingredients, such as using Coca-Cola to glaze a ham or mayonnaise on a grilled cheese sandwich. But this particular secret ingredient might just take the, well, cake. For almost a hundred years, there's been a secret ingredient in spice cake that makes it creamy and tangy: tomato soup.
Tomato soup cake uses a can of Campbell's condensed tomato soup in a basic spice cake, which creates a delicious, moist cake. How does it taste, though? This vintage cake has stayed popular for a reason, and using tomatoes in a baked good isn't all that surprising (think tomato pie), plus some international cuisines combine tomato with ground cinnamon and ground cloves (think Indian curry).
The Origins of the Secret Ingredient
According to Campbell's Soup Company, the tomato soup spice cake was created in the late 1920s or early 1930s, but it didn't show up in their official company records until October 1940. The recipe started off as a Steamed Fruit & Nut Pudding that included cinnamon, nutmeg, and cloves along with the can of tomato soup. In 1942, the company changed the recipe to a Halloween Spice Cake by taking out the fruit and adding Halloween decorations to the frosting.
The company continued to improve on the recipe, but in 1966 they hit on a winner. Experiment #38 was the best tomato soup cake recipe yet. Published in Campbell's cookbooks, it's still a popular recipe request today. The company has created other versions of the recipe as well, including a Bundt cake that adds the tomato soup to a gingerbread mix and a version with their low sodium tomato soup.
Tomato Soup Cake Recipe
This cake recipe is super easy. Take a box of spice cake mix, and add 1/2 cup of water, two large eggs and a can of tomato soup. Mix everything together and bake at 350°F for about 25 minutes or until a toothpick comes out clean. This recipe makes two 8- or 9-inch round cakes, but you can also use loaf pans or make cupcakes, just adjust the total time for baking accordingly.
If you have a favorite from-scratch recipe, you can use that, just add one can of tomato soup.
Frost the tomato soup cake with a cream cheese frosting, which is just a package of cream cheese, two tablespoons of milk, a teaspoon of vanilla extract and 16 ounces of confectioners' sugar. Let the cake cool to room temperature before frosting.
Preheat your oven to 350 degrees and spray two 9-inch cake pans with cooking spray. Set aside.
In a bowl combine the flour, sugar, pumpkin spice, baking soda, baking powder, and salt. Add the tomato soup, water, butter and egg and beat with an electric mixer until light and fluffy, about 4 minutes. Fold in the raisins.
Pour into the two prepared baking pans and cook until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool completely
For the Frosting
In a medium bowl whip the cream cheese until creamy. Add in the milk, vanilla extract, and powdered sugar and beat until smooth and creamy. Frost the cake and serve.
Tomato Soup Cake
Amount Per Serving
Calories 505Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 99g33%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.