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a slice of tomato soup cake on a small white plate
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cake, Dessert
Cuisine: American, Southern
Servings: 12
Calories: 617kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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 aside
    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
  • In a separate bowl, stir together the oil, eggs, tomato soup, and vanilla until smooth
    3/4 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 minutes
    1/2 cup butter, 8 oz cream cheese
  • Add the powdered sugar in 3-4 smaller additions, mixing well after each addition
    4 cups powdered sugar
  • Add the vanilla and stir well
    1 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

Calories: 617kcal | Carbohydrates: 84g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 424mg | Potassium: 283mg | Fiber: 1g | Sugar: 63g | Vitamin A: 658IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg