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–+ servings

Classic 1950s Tomato Soup Cake Recipe

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This moist 1950s tomato soup cake recipe is a tender spice cake with cream cheese frosting. They’ll never guess the secret ingredient!
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 2 minutes
Servings: 20
Course: Cakes
Cuisine: American
Calories: 294
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup (120 ml) unsalted butter softened to room temperature
  • 1 cup (240 ml) granulated sugar
  • 2 eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 10 3/4 oz (305 g) condensed tomato soup can, undiluted
  • 1 3/4 cup (420 ml) all-purpose flour
  • 1 teaspoon (5 ml) baking soda
  • 1 1/2 teaspoon (7.5 ml) baking powder
  • 1 1/2 teaspoon (7.5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) allspice
  • 1 cup (240 ml) raisins or chopped walnuts or pecans optional
  • 8 oz (225 g) cream cheese softened to room temperature
  • 1/2 cup (120 ml) butter softened to room temperature
  • 2 cups (480 ml) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 tablespoon (15 ml) milk or whipping cream

Method
 

  1. Preheat the oven to 350°F and grease a 9x13-inch pan with cooking spray or butter.
  2. Combine the butter and sugar in a stand mixer bowl and mix on medium-high speed until creamy.
  3. Add the eggs one at a time, mixing after each addition until just combined, then stir in the vanilla extract.
  4. Mix in the condensed tomato soup until just incorporated.
  5. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and allspice in a separate mixing bowl.
  6. Set the mixer to low speed and gradually add the dry ingredients, mixing until just evenly combined.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 28 to 30 minutes until a toothpick comes out clean; let the cake cool completely before frosting.
  8. Beat the cream cheese and butter with an electric mixer until smooth to prepare the frosting.
  9. Gradually add the powdered sugar and mix until incorporated.
  10. Add the vanilla extract and milk or whipping cream, then mix until smooth.
  11. Spread the frosting over the cooled cake.

Nutrition

Calories: 294kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 56mgSodium: 239mgFiber: 1gSugar: 27g

Notes

Mix-in
Variety: I usually reach for toasted pecans because they add a buttery crunch that cuts through the sweetness, but if you are not a fan of nuts, plump golden raisins are a fantastic