Grandma’s Tomato Soup Cake Recipe
Grandma’s tomato soup cake is an old fashioned recipe based on the recipe printed on tomato soup cans in the 1960s. This vintage recipe yields a moist spice cake slathered in a luscious cream cheese frosting. You’re sure to love it!
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Tomato soup cake was one of those things my Grandma made when I was a kid that sounded really weird.
Until she made me try it.
There’s nothing weird about it!
This cake is a rich, moist cake with a delicate crumb and perfect spice flavor.
And oh my!
The cream cheese frosting!
Talk about a treat!
The whole thing is the best of vintage southern comfort food just like my southern Grandma would make.
Eating it is like enjoying a cozy slice of nostalgia.
What is tomato soup cake?
Tomato soup cake is a variation on spice cake recipes.
This recipe doesn’t rely on tomato soup for flavor but rather uses it as a way to make a moist cake that ends up with a red color.
Campbell’s developed the recipe in the 50s and 60s and printed the recipe on tomato soup cans.
The recipe was wildly popular then and still has a large following today with 1 in 5 questions the company receives being about the tomato soup cake recipe.
How does tomato soup cake taste?
It does not taste like tomato soup!
This cake is a moist, rich spice cake covered in a decadent cream cheese frosting.
Ingredients
To make this you’ll need:
- Flour– All purpose
- Sugar– Granulated
- Baking powder and baking soda– For leavening and to neutralize the acidity from the soup
- Spices– Cinnamon, nutmeg, and salt
- Oil– Canola oil is best.
- Eggs
- Tomato soup– 1 10.75 ounce can of your favorite brand of condensed tomato soup
- Vanilla extract
- Cream cheese frosting ingredients– Cream cheese, butter, powdered sugar, and vanilla
How to Make Tomato Soup Cake
To make this vintage cake recipe, start by preheating the oven to 350 F.
While the oven heats, grease and flour a 9×13 inch baking dish.
Then, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl.
Set aside the dry ingredients aside while you whisk together the oil, soup, eggs, and vanilla in a separate bowl.
Pour the oil mixture into the flour mixture and stir until the flour is just moistened.
Then, spread the cake batter out evenly in the prepared baking pan.
Bake in preheated oven for 30 minutes or until a toothpick inserted through the center comes out clean.
Let the cake cool completely before frosting.
Making the Cream Cheese Frosting
To make the cream cheese frosting, add the softened butter and softened cream cheese to the bowl of a stand mixer.
Whip the butter and cream cheese until they are light and fluffy.
Mix in the powdered sugar in 3-4 smaller additions.
Once the powdered sugar is incorporated, mix in the vanilla extract.
Spread the frosting onto the completely cooled cake.
Slice and enjoy!
Storing
Store tomato soup cake covered in the fridge for up to 5 days.
Tips and Tricks
- Let any of the refrigerated ingredients come to room temperature first for easier mixing.
- I recommend letting the butter and cream cheese for the icing come to room temperature by letting them sit out on your counter for a couple hours prior to making the icing.
- Some variations of this recipe use mix-ins like raisins and chopped walnuts. You can add them to the batter if desired.
Other Vintage Cake Recipes
Grandma’s tomato soup cake is an old fashioned favorite that holds up today!
Make it and enjoy!
Looking for other vintage cake recipes?
Try these:
If you’ve tried this TOMATO SOUP CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grandma's Tomato Soup Cake Recipe
Ingredients
For The Cake
- 2 1/4 cups flour
- 1 1/4 cups sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 3/4 cup canola oil
- 3 large eggs
- 1 10.75 oz can condensed tomato soup
- 1 tsp vanilla extract
For The Icing
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F, grease and flour a 9x13 baking pan
- In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside2 1/4 cups flour, 1 1/4 cups sugar, 2 tsp baking powder, 2 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt, 1/4 tsp nutmeg
- In a separate bowl, stir together the oil, eggs, tomato soup, and vanilla until smooth3/4 cup canola oil, 3 large eggs, 1 10.75 oz can condensed tomato soup, 1 tsp vanilla extract
- Pour the oil mixture into the flour mixture and stir until the flour is just moistened
- Spread the cake batter evenly in the prepared baking pan, bake in preheated oven for 30 minutes, or until a toothpick inserted through the center comes out clean
- Allow to cool completely before frosting
To Make The Icing
- In the bowl of a stand mixer, whip the butter and cream cheese until light and fluffy, about 3-4 minutes1/2 cup butter, 8 oz cream cheese
- Add the powdered sugar in 3-4 smaller additions, mixing well after each addition4 cups powdered sugar
- Add the vanilla and stir well1 tsp vanilla extract
- Spread onto completely cooled cake
Notes
- Let any of the refrigerated ingredients come to room temperature first for easier mixing.
- I recommend letting the butter and cream cheese for the icing come to room temperature by letting them sit out on your counter for a couple hours prior to making the icing.
- Some variations of this recipe use mix-ins like raisins and chopped walnuts. You can add them to the batter if desired.
Nutrition
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I had forgotten about this cake. My Aunt often made it in the 60″s. I loved it, she always put ground walnuts on top of the icing. This weekend’s baking includes this cake. Jill