Vintage Tomato Soup Cake Recipe

It’s time to bring back the retro Tomato Soup Cake! In 1960, it was one of the first recipes to appear on a Campbell’s soup label. It resembles a moist and delicious spice cake topped with cream cheese frosting. I know you’re skeptical, but trust me, it will knock your socks off!

How to Make Tomato Soup Cake

This unique, old-fashioned dessert combines simple pantry staples with a can of tomato soup to create a moist, spiced cake with a hint of sweetness. The soup might seem unexpected, but it enhances the texture and flavor, making this cake irresistibly soft and delicious. Follow these steps to bring this nostalgic treat to life!

1. Prep and Combine Dry Ingredients: Preheat the oven to 350ºF and spray a 13 x 9 x 2-inch pan with non-stick cooking spray. In a large mixing bowl, add the flour, granulated sugar, baking powder, baking soda, allspice, ground cinnamon, and ground cloves. Whisk to combine.
2. Mix: Add the condensed tomato soup and shortening into the flour mixture. Beat with an electric mixer for 2 minutes, scraping the sides and bottom of the bowl until all the ingredients are evenly combined.
3. Add: Add the eggs and water into the mixture and beat for two minutes, scrape the bowl frequently.
4. Bake and Frost: Pour the batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center of the cake. Let cool completely, then frost with my homemade Cream Cheese Frosting!

More Simple Cake Recipes

If you love a simple homemade cake, you’re in the right place! We have plenty of favorite recipes you’ll want to try. They’re perfect for any occasion and are always a crowd-pleaser!