Best 3 Classic Tomato Soup Cake Recipes

Indulge in a culinary journey with our classic tomato soup cake, a delightful fusion of sweet and savory flavors. This unique recipe combines the comforting warmth of tomato soup with the fluffy texture of a moist cake, resulting in a captivating dish that tantalizes the taste buds. Alongside this star attraction, discover a collection of equally enticing recipes that cater to various dietary preferences and culinary desires. Embark on a culinary adventure with our gluten-free carrot cake, a symphony of flavors and textures that celebrates the natural sweetness of carrots. For those seeking a vegan delight, our vegan chocolate cake beckons with its rich, decadent flavor and velvety texture, crafted entirely from plant-based ingredients. Experience the timeless elegance of our classic pound cake, a simple yet indulgent treat that showcases the essence of this beloved baking staple. As a bonus, we present our scrumptious banana bread recipe, a nostalgic favorite that transforms ripe bananas into a moist, flavorful loaf. Prepare to embark on a culinary adventure that promises to satisfy every palate and craving.

Let's cook with our recipes!

TOMATO SOUP CAKE I

Tomato Soup Cake I image

I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is.

Provided by Debbie Budd

Categories Desserts Cakes Spice Cake Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
⅓ cup butter
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ cups self-rising flour
1 cup raisins

Steps:

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 31.1 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 438.6 mg, Sugar 19.2 g

TOMATO SOUP CAKE

Tomato Soup Cake image

Tomato soup...in cake? Yes! This old fashioned spice cake recipe has stood the test of time. This tomato soup cake is frosted with cream cheese frosting.

Provided by Julie Clark

Categories Dessert

Time 45m

Number Of Ingredients 17

Ingredients

¼ cup butter ((room temperature))
1 cup sugar
2 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 can condensed tomato soup ((do not dilute) (10.75 ounces))
½ cup chopped walnuts
1 cup raisins
½ cup butter ((room temperature))
8 ounces cream cheese ((room temperature))
1 teaspoon vanilla extract
1 ½ cups powdered sugar
½ cup chopped walnuts for sprinkling on top ((optional))

Steps:

Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
Add in the eggs and mix well.
Add in the flour, baking soda, baking powder and spices. Mix well.
Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
Allow the cake to cool on a wire rack before frosting.
In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
Add in the powdered sugar and beat until smooth.
Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
Sprinkle with walnuts.
Store any leftover cake in the refrigerator in a sealed container.

CLASSIC TOMATO SOUP CAKE

Classic Tomato Soup Cake image

Sounds odd but tastes delicious. My Mom made this over 30 years ago, so this has been around for a while. I top it with Recipe #418738 YUMMY!!!

Provided by queenbeatrice

Categories Dessert

Time 45m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons butter or 4 tablespoons margarine
1 cup sugar
1 egg
1 (10 ounce) can condensed tomato soup (284 ml)
1 1/2 cups flour
1/2 cup walnuts, chopped
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice

Steps:

Preheat oven @ 350 degrees.
Cream Butter and Sugar.
Mix in remaining ingredients.
Pour in lightly greased 9" square cake pan.
Cook for 30 to 35 minutes until done.
(When toothpick inserted in center of cake comes out dry.).
Let cool completly and ice cake with Recipe #418738 .

Tips for the Best Tomato Soup Cake:

- Use fresh, ripe tomatoes whenever possible. The better the quality of your tomatoes, the more flavorful your cake will be. - If you don't have fresh tomatoes on hand, you can use canned diced tomatoes. Just be sure to drain them well before adding them to the batter. - You can also use a combination of fresh and canned tomatoes. This is a great way to use up leftover tomatoes from your garden. - Be sure to dice the tomatoes finely. This will help them to distribute evenly throughout the batter. - Don't overmix the batter. Overmixing can lead to a tough, dense cake. - Bake the cake in a well-greased pan. This will help to prevent it from sticking. - Let the cake cool completely before frosting it. This will help to prevent the frosting from melting. - If you don't have time to make the frosting, you can simply dust the cake with powdered sugar.

Conclusion:

Tomato soup cake is a unique and delicious dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for something sweet and savory, give tomato soup cake a try!