The internet may have rediscovered it, but Tomato Soup Cake has actually been around for nearly a century. This retro dessert first gained popularity during the Great Depression and wartime baking eras, when home cooks got creative with pantry staples. Surprisingly, condensed tomato soup adds incredible moisture and subtle sweetness to the cake without making it taste savory at all.
The result? A warmly spiced cake that tastes somewhere between carrot cake and spice cake, topped with rich cream cheese frosting.
Why Everyone Will Love This Recipe
This vintage cake recipe is unexpectedly delicious.
- Ultra moist and tender texture
- Warm spice cake flavor
- Cream cheese frosting makes it irresistible
- Unique conversation-starting dessert
- Easy pantry-friendly ingredients
Most people would never guess tomato soup is the secret ingredient.
What Is Tomato Soup Cake?
Tomato Soup Cake is a classic American spice cake made with condensed tomato soup instead of some of the usual liquid ingredients. The soup adds moisture, subtle acidity, and richness that work beautifully with cinnamon, nutmeg, cardamom, and allspice.
The flavor is not tomato-forward at all—instead, it tastes similar to spice cake or carrot cake with a soft, velvety crumb.
Cooking Tips
- Use condensed tomato soup, not tomato sauce or tomato paste.
- Don’t overmix the batter once the flour is added.
- Room-temperature ingredients create a smoother batter.
- The tomato soup mixture will look separated—that’s completely normal.
- Chill the frosted cake briefly for cleaner slices.
Frequently Asked Questions
Does tomato soup cake taste like tomatoes?
Not really. The flavor is more like a warmly spiced spice cake.
Why was tomato soup used in cake?
It became popular during the Depression because canned soup was affordable and added moisture to baked goods.
Can I leave out the raisins?
Absolutely. They’re optional and purely based on preference.
What frosting works best?
Cream cheese frosting pairs perfectly with the warm spices.
Can I make this as cupcakes?
Yes! Bake cupcakes at 350°F for about 18–22 minutes.
Is tomato soup cake similar to carrot cake?
Yes, the flavor and texture are surprisingly similar.
How to Store
Store the frosted cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving.
How to Freeze
Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight before frosting.
Ingredients
For the Cake:
- Baking spray with flour
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 can (10 3/4 ounces) condensed tomato soup
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup golden raisins (optional)
For the Cream Cheese Frosting:
- 1 package (8 ounces) cream cheese, room temperature
- 6 tbsps unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
How to Make Viral Tomato Soup Cake
- Preheat the oven to 350°F. Coat two 8-inch round cake pans with baking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, allspice, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing on low speed until just combined after each addition.
- In a separate bowl, stir together the condensed tomato soup and baking soda. The mixture will fizz slightly.
- Stir in the vanilla extract.
- Gradually add the tomato soup mixture to the butter mixture while mixing on low speed.
- Slowly add the dry ingredients until just combined. Fold in the raisins if using.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and butter until fluffy, about 3 minutes.
- Gradually add powdered sugar, then mix in vanilla and salt until smooth and creamy.
- Spread about 1 cup frosting over one cake layer. Top with the second layer and frost the top and sides with the remaining frosting.
- Refrigerate for about 30 minutes to set the frosting before serving.
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