Best 12 Tomato Soup Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Adventure with Tomato Soup Cake: A Unique Fusion of Sweet and Savory**

Embark on a culinary journey like no other with Tomato Soup Cake, a remarkable dish that harmoniously blends the comforting flavors of tomato soup with the delightful sweetness of cake. This innovative recipe elevates the humble tomato soup into an extraordinary culinary creation, offering a delightful balance of sweet and savory notes. Whether you're seeking a unique appetizer to impress your guests or a delectable dessert to satisfy your sweet cravings, this versatile dish promises an unforgettable gastronomic experience. With three enticing variations – Classic Tomato Soup Cake, Creamy Tomato Soup Cake, and Spiced Tomato Soup Cake – each recipe offers a distinctive flavor profile, ensuring there's a perfect choice for every palate. Prepare to tantalize your taste buds and embark on a culinary adventure with Tomato Soup Cake, a dish that will undoubtedly become a favorite in your recipe collection.

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

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

OLD FASHIONED TOMATO SOUP CAKE



Old Fashioned Tomato Soup Cake image

This was my great grandmother's recipe which I just found in a very old handwritten cookbook - So excited to make this again

Provided by Jtrillich

Categories     Quick Breads

Time 40m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup white sugar
1 cup raisins
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 (10 ounce) can condensed tomato soup
2 cups flour

Steps:

  • Pre heat oven to 350 degrees.
  • cream butter and sugar together until light and fluffy.
  • sift together flour and all spices with baking soda in separate bowl.
  • Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

MY GRANDMA'S TOMATO SOUP CAKE



My Grandma's Tomato Soup Cake image

My grandmother was a wonderful cook and baker. She worked full time and still had a full meal on the table every night. On Saturdays she baked kuchen for the week. She loved to cook with tomato soup and I have many of her recipes with this favorite ingredient of hers.

Provided by Marsha Gardner

Categories     Cakes

Number Of Ingredients 13

1 tomato soup
3/4 c shortening
1 1/2 c sugar
3/4 c water
1 tsp baking soda
3 c all purpose flour
3/4 tsp kosher salt
3 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground cloves
1 1/2 tsp freshly grated nutmeg
1 1/2 c raisins
1 1/2 c chopped nuts

Steps:

  • 1. Blend shortening and sugar. Combine tomato soup, water and baking soda.
  • 2. Add to first mixture the dry ingredients. Stir in raisins and nuts.
  • 3. Pour cake batter into a greased 9"x13" cake pan. Bake at 350-degrees for 45 minutes.
  • 4. Sprinkle with powdered sugar before serving.

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

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 .

TOMATO SOUP SPICE CAKE



Tomato Soup Spice Cake image

Got this out of The Cake Mix Doctor cookbook. Absolutely wonderful! Sounds funny to put tomato soup in a cake, but you won't be disappointed. I fixed it for church and got a few requests for the recipe.

Provided by Jamia Motsinger

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 8

1 package spice cake mix
1 can condensed tomato soup
3 large eggs
1/3 cup vegetable oil
1/2 cup raisins
1/4 cup water
1/2 cup chopped pecans
cinnamon buttercream frosting

Steps:

  • Preheat oven to 350 degrees.
  • Grease 2 9" round cake pans.
  • Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
  • Beat on low 1 minute.
  • Stop mixer, scrape sides of bowl.
  • Beat on medium 2 to 3 minutes.
  • Fold in raisins and pecans.
  • Bake 28 to 31 minutes.
  • Remove to cooling rack for 10 minutes.
  • Invert cake 2 times until right side up.
  • Then cool 30 minutes more.
  • Frost with Cinnamon Buttercream Frosting.
  • Store in refrigerator, covered, until ready to serve.

Nutrition Facts : Calories 3434.7, Fat 185.5, SaturatedFat 32.5, Cholesterol 634.5, Sodium 4600, Carbohydrate 413.6, Fiber 18.6, Sugar 262.6, Protein 49.1

TOMATO SOUP CAKE



Tomato Soup Cake image

Make and share this Tomato Soup Cake recipe from Food.com.

Provided by Kym in Ohio

Categories     Breads

Time 47m

Yield 16 serving(s)

Number Of Ingredients 12

2 cups sugar
1/2 cup shortening (crisco)
2 eggs
1 can tomato soup (Campbell's)
1/2 cup milk
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 ground cloves
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1/2 cup floured raisins

Steps:

  • Cream together sugar,shortening.
  • Add eggs, soup,and milk.
  • Sift together flour,baking powder, soda, cloves,cinnamon, salt.
  • Mix batters together.
  • Fold in raisins.
  • Pour into a greased floured 13x9 baking dish.
  • Bake at 375 degrees for 40 minutes.

MIMI'S TOMATO SOUP CAKE



Mimi's Tomato Soup Cake image

Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.

Provided by Jean Varner

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 13

¾ cup shortening
1 ½ cups white sugar
1 (10.75 ounce) can tomato soup
¾ cup water
1 teaspoon baking soda
3 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons ground nutmeg
1 ½ cups raisins
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
  • Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g

TOMATO SOUP CAKE



Tomato Soup Cake image

I made this cake just this evening for the first time in AGES! I have had this recipe for well over 25 years, but it's been a long time since I made it. I'm posting this for a friend, who wanted to see my recipe, to compare it to the other recipes on this site and on the internet. There are a few variations in each one, but none...

Provided by Terrie Hoelscher

Categories     Cakes

Time 1h5m

Number Of Ingredients 20

TOMATO SOUP CAKE:
1 can(s) condensed tomato soup
1 tsp baking soda
1/2 c butter, softened, or 1/2 cup canola oil
1 c sugar
1 egg, slightly beaten
1/4 c milk
1/2 tsp cinnamon
1/2 tsp nutmeg
2 c flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp cloves
1 c raisins, golden or purple
1 c nuts
CREAM CHEESE FROSTING:
1 stick softened butter
1 pkg 8-oz. cream cheese, softened
1/2 box confectioner's sugar (or more, if needed)
1 tsp vanilla extract

Steps:

  • 1. Grease and flour a tube pan or a Bundt pan. Set aside.
  • 2. In a small bowl, gently whisk the baking soda into the condensed soup; let stand for a few minutes, until it is completely dissolved, while preparing other steps.
  • 3. In a large bowl, with a hand mixer, cream together the butter and sugar. Add the slightly beaten egg to the butter/sugar creamed mixture, and mix it in well. After the soup/baking soda has sat for a few minutes and the baking soda is dissolved, add it to the creamed butter/sugar mixture. Mix well.
  • 4. Slowly add milk to this mixture, mixing well.
  • 5. Sift together all dry ingredients and add to the creamed butter/sugar/soup mixture. Stir in the nuts and raisins. *See note below, about adding nuts to frosting instead of including in cake.
  • 6. Pour into the prepared pan. Bake at 350°, for 50 minutes, or until cake tests done.
  • 7. For frosting, cream together butter and cream cheese, add vanilla, then work in the confectioner's sugar, adding sugar until it is a desired spreading consistency. Cream together well, and spread on completely cooled cake. Alternate idea: chop nuts to a small pea size, and put nuts in the frosting, NOT in the cake ... this tends to make the cake more moist and tender, when the nuts aren't sopping up the moisture in the cake.
  • 8. Allow cake to "season" for a day , before serving.

TOMATO SOUP CAKE III



Tomato Soup Cake III image

This is a moist spice cake with a surprise ingredient!

Provided by Geri Knoll

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 15

1 cup white sugar
½ cup shortening
½ teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
  • In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
  • Bake for 30 to 35 minutes. Cool.
  • Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 41.5 g, Cholesterol 34.4 mg, Fat 13.2 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 301.2 mg, Sugar 28 g

TOMATO SOUP CAKE



Tomato Soup Cake image

I loved this one and definitely make it again..and again. Lots of my friends make it too. This time I used...the Healthy Choice Tomato Soup

Provided by Straws Kitchen(*o *)

Categories     Cakes

Number Of Ingredients 8

1/3 c shortening
1 c granulated sugar (diabetics use splenda or stevia)
1 tin of campbell's tomato soup
1 tsp baking soda
1 1/2 c all-purpose flour
1 tsp ground cinnamon
1 tsp ground cloves
1 c raisins

Steps:

  • 1. Preheat oven to 350 F. Grease and flour a 9 x 9 x 2" pan. CREAM shortening and sugar. BLEND spices and flour. ADD baking soda to the soup in its can and combine before adding the soup to the creamed mixture. BLEND. ADD dry ingredients and blend well. FOLD in the raisins. Spoon batter into the prepared pan. Bake until cake tester comes out clean. Cool and frost.
  • 2. Mom's Tomato Soup Cake Customize tomato soup by using it in a dessert! It makes a moist and yummy spice cake. Very nice with a maple or cream cheese frosting. The one my mother used to make she made in a 9" x 9" pan, here's the version we grew up with. Enjoy, Janet

TOMATO SOUP CAKE



TOMATO SOUP CAKE image

This is my Grandmothers recipe. She would make this cake every christmas, and she would always let me help. I know what your thinking "TOMATO SOUP"? trust me this is one of the best cakes and I promise no one not even you will know it's tomato soup when you eat it.

Provided by April Alvarez

Categories     Cakes

Time 1h

Number Of Ingredients 18

3/4 c shortening (like crisco)
1 1/2 c sugar
1 can(s) 10.75 ounce can tomato soup
3/4 c water
3 c flour
1 tsp baking soda
3 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ground cloves
1 1/2 tsp ground nutmeg
1 1/2 c chopped walnuts
1 1/2 c raisins (very optional) i don't like raisins
CREAM CHEESE FROSTING:
2 8 ounce package of cream cheese softened
1/2 c butter (softened )
2 c powder sugar
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt,tube pan or 2, 8 inch cake pans.
  • 2. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts. Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
  • 3. In a large bowl, cream together the shortening and sugar until light and fluffy.
  • 4. In a separate bowl, combine tomato soup, water and baking soda.
  • 5. Slowly add soup mixture to the flour mixture. Stir in the raisins(OPTIONAL) and nuts until well blended.
  • 6. Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan.
  • 7. When cool, place cake on serving dish. Frost with Cream Cheese Frosting as follows: Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

TOMATO SOUP CAKE



Tomato Soup Cake image

Fresh grinding of your spices will result in a beautiful, subtly flavoured cake. The boiled frosting is my favourite way to ice this cake, but it is also pretty wonderful with cream cheese frosting or vanilla or chocolate butter creams. I hope you enjoy.

Provided by Baby Kato

Categories     Cakes

Time 1h5m

Number Of Ingredients 16

1 can(s) small, tomato soup
1 c heaping, white sugar
1 c butter
2 c flour
2 tsp baking powder
1 tsp nutmeg, freshly ground
1 tsp cloves, freshly ground
1 tsp cinnamon
1 tsp baking soda
1/2 c chopped walnuts
1/2 c yellow raisins
BOILED FROSTING
1 1/2 c brown sugar
1/3 c unsalted butter, melted
1/3 c whole fat milk
1/4 tsp sea salt

Steps:

  • 1. Preheat oven to 350 degrees. Prepare cake pan 13 x 9 x 2 or a bundt pan: grease pan with butter and then sprinkle with a dusting of flour, making sure to get rid of any excess flour. Set aside until needed.
  • 2. In a bowl cream the sugar and butter, until smooth and creamy.
  • 3. Next add all the dry (sifted) ingredients together, and add to the butter and sugar mixture, mixing well.
  • 4. Next you will add the baking soda to the tomato soup, and blend, then add it to the batter, making sure to mix well.
  • 5. Add the nuts and raisins and bake in a 350 oven for 45 minutes or until done.
  • 6. While the cake is cooling, start on the delicious frosting.
  • 7. Boiled Frosting Place all ingredients in a small pot, whisking constantly, bring to a boil, and allow to boil for one minute.
  • 8. Then remove from heat and continue whisking while the frosting cools and becomes thick. (5 to 10 minutes.)
  • 9. Pour over cake, working quickly, smooth the frosting over the entire surface of the cake until it drips down the sides.

Tips:

  • For a creamier soup, use heavy cream instead of milk.
  • Add a pinch of cayenne pepper or paprika for a little bit of spice.
  • Garnish with fresh herbs like basil, thyme, or oregano.
  • Serve with a side of grilled cheese sandwiches or a simple green salad.
  • If you don't have a bundt pan, you can use a 9x13 inch baking dish.
  • Be sure to let the cake cool completely before serving.

Conclusion:

This tomato soup cake is a unique and delicious way to enjoy your favorite comfort food. It's perfect for a potluck, a picnic, or a simple weeknight dinner. With its moist, flavorful crumb and creamy tomato soup filling, this cake is sure to be a hit with everyone who tries it.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #desserts     #fruit     #canadian     #easy     #cakes     #nuts     #dietary     #comfort-food     #british-columbian     #taste-mood     #number-of-servings     #4-hours-or-less

Related Topics