Vintage Tomato Soup Cake

A classic, vintage cake that is said to have orginated during the Great Depression. Adapted from the Campbell’s Condensed Tomato Soup recipe, this cake is sure to please and has a wonderful, warm flavor similar to a spice cake.

If you’re looking for Great Depression era dessert recipes you’ll love this Oil & Egg-Free Chocolate Cake.

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Where Did Tomato Soup Cake Orginate?

As I was perusing a collection of cookbooks my grandmother gave me, I came across a recipe for Campbell’s Tomato Soup Cake. I can’t lie, at first I was a bit perplexed as to how and why someone would use a savory soup to make a cake, but it started to make sense when my grandmother explained it. You see, during the Great Depression, many people were struggling to make ends meet (incuding my family). One way to save money was to use canned goods, which were relatively inexpensive.

In the 1940’s Campbell’s published this recipe on their class Condensed Tomato Soup can making it a popular dessert recipe that could be made economically. However, it seems this recipe might have orginated in the 1920’s. While it is typically now made with cream cheese icing/frosting, I am sharing my family’s version which featured raisins and tastes similar to a spice cake.

Tomato Soup Cake Ingredients

• Tomato Soup – Campbell’s Condensed Tomato Soup is the main ingredient in the cake. It gives the cake its unique flavor, color, and moisture.
• Baking Soda – Helps to leaven the cake. It reacts with the acid in the tomato soup to create carbon dioxide bubbles, which makes the cake light and fluffy.
• Baking Powder – The reaction bubbles formed make the batter lighter and fluffier.
• Sugar – Granulated sugar is the sweetener in the cake.
• Unsalted Butter – Adds richness and moisture to the cake.
• Eggs – Help to bind the ingredients together and give the cake its structure.
• Flour – It helps to give the cake its structure and texture.
• Spices – The ground cinnamon and nutmeg add flavor to the cake. It also helps to give the cake a warm and comforting aroma.
• Salt – Helps to balance the flavors in the cake.
• Raisins – Provide flavor and texture to the cake.

How to Make Tomato Soup Bundt Cake

1. Preheat oven and grease bundt pan.
2. Whisk together condensed tomato soup and baking soda.
3. Cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Add flour, cinnamon, nutmeg, and salt to wet ingredients and mix until just combined. Stir in walnuts or pecans, if desired.
5. Stir in the raisins and stir to combine.
6. Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cake cool in pan for 10 minutes before inverting it onto a wire rack to cool completely.

Recipe FAQS

What does tomato soup cake taste like?

Tomato soup cake does not taste like tomato soup. It is a moist and flavorful cake with a hint of spice from the cinnamon and nutmeg. It is often compared to carrot cake or spice cake.

Why does tomato soup cake use condensed tomato soup?

Condensed tomato soup is used in tomato soup cake because it adds flavor, moisture, and structure to the cake. The acidity in the condensed tomato soup also helps to react with the baking soda, which gives the cake its rise.

Can I make tomato soup cake without eggs?

Yes, you can make tomato soup cake without eggs. However, the cake will not be as moist. You can substitute 1/4 cup of applesauce or mashed banana for the eggs.

Can I make tomato soup cake ahead of time?

Yes, you can make tomato soup cake ahead of time. The cake can be baked and cooled completely, then wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. The cake can also be frozen for up to 2 months.

How do I frost tomato soup cake?

Tomato soup cake can be frosted with your favorite frosting. Some popular choices include cream cheese frosting, chocolate frosting, or vanilla frosting.

How to Store Tomato Soup Cake

• Unfrosted cake:
  • Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days.
  • You can also freeze the cake for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag.
• Frosted cake:
  • Store the cake in the refrigerator for up to 3 days.
  • You can also freeze the cake, but the frosting may become a bit hard. To freeze, wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag.

When you are ready to serve the cake, thaw it overnight in the refrigerator. If the frosting is hard, let it come to room temperature before serving.

Here are some additional tips:

• If you are storing the cake at room temperature, make sure to keep it in a cool, dry place.
• Do not store the cake in a humid place, as this can make it moldy.
• If you are freezing the cake, make sure to wrap it tightly to prevent freezer burn.

More Cake Recipes to Try today

• Two Ingredient Pumpkin Spice Cake
• Great Depression Chocolate Cake
• Pineapple Juice Poke Cake