OLD-FASHIONED TOMATO SOUP CAKE – The Southern Girl Cooks

Tomato soup cake is an old school spice cake you’ll need to make repeatedly. It’s topped with a scrumptious brown sugar cream cheese frosting that takes this traditional dessert from the Fifties excessive. 

❤️WHY WE LOVE IT

Old school tomato soup cake was first made standard within the Fifties when it appeared on the again of a Campbell’s tomato soup can. Many could flip their nostril up on the considered tomato soup in a cake…. however belief me, it’s scrumptious!

It’s a do-it-yourself spice cake, however the tomato soup provides a deep wealthy taste and a scrumptious moist texture. Prime it off with our do-it-yourself brown sugar cream cheese frosting, and also you’ll be in heaven! When you get pleasure from do-it-yourself desserts, chances are you’ll need to attempt Apple Spice Sheet Cake, Red Velvet Cake, or Vanilla Wafer Cake. 

🍴KEY INGREDIENTS

White granulated sugar-adds the sweetness.

Eggs-helps create texture and leveling

Unsalted butter, softened-I exploit unsalted as a result of the tomato soup does have salt in it. 

Vanilla extract-adds great taste

Can of Campbell’s Tomato CONDENSED soup-this is what makes this cake particular. It provides unbelievable taste, texture, and a deep darkish coloring. Don’t dilute the can of soup with water.

All-purpose flour-it’s a should when make a cake

Baking soda and baking powder-leveling brokers

Cinnamon, Nutmeg, and Allspice-these spices convey a lot taste and work so nicely collectively.

Pecans-love that refined nuttiness with the spices.

BROWN SUGAR CREAM CHEESE FROSTING

Cream cheese and butter-softned so it’s straightforward to mix.

Brown sugar-adds a daring and wealthy sweetness.

Powdered sugar-it’s a should!

Vanilla extract-adds a subtleness that’s wanted within the frosting.

SUBSTITUTES

You’ll be able to definitely use walnuts on this cake or just go away the nuts out for those who don’t like them. I’m positive you may use a special model of tomato soup for those who like, however being that this was a recipe on the Campbell’s tomato soup can, I at all times use Campbell’s soup. 

🥣KEY EQUIPMENT

(2) 9 inch cake pans

Mixing bowl

Electrical mixer

🎂HOW TO MAKE

PREPARATIONS

To arrange to bake this cake, be sure your cream cheese and butter are softened and your cake pans are greased for baking. Preheat your oven to 350 levels.

COOKING

Step 1: In a bowl, mix softened butter and sugar with a mixer till creamy.

Step 2: Add eggs one after the other and proceed to combine, then add in vanilla extract. 

Step 3: Add tomato soup and blend till it’s mixed, don’t over-mix your batter. 

Step 4: In a separate bowl, whisk collectively (minus pecans) all dry elements. 

Step 5: Regularly add the dry elements to the moist elements, mixing till mixed, however once more, don’t over-mix. 

Step 6: Pour into two greased 9-inch cake pans and prepare dinner for 25 minutes or till the middle is finished (take a look at by inserting a toothpick within the center, it ought to come out clear).

Step 7: As soon as the cake has cooled utterly, you may frost it.

HOW TO MAKE THE FROSTING:

Merely combine all frosting elements along with a mixer after which frost cake. 

⭐PRO TIP

This frosting recipe will frost your entire cake. As you may see from the pictures, we solely frosted the layers of this cake so it could present the darkish shade of the cake. We additionally sprinkled crushed pecans on the highest of the cake. Bear in mind that you’re utilizing CONDENSED tomato soup and don’t dilute it with water.

RECIPE VARIATIONS

You can do this cake with our nutmeg frosting and even our sour cream frosting. 

❓FREQUENTLY ASKED QUESTIONS

STORING AND REHEATING

This cake will be saved within the fridge or a countertop in an hermetic container for 3-4 days. I actually assume this cake will get higher when it sits for a day, so it’s a fantastic dessert to make prematurely.

💕MORE RECIPES YOU’LL ENJOY

Southern Jam Cake

This traditional cake is one my household has loved for MANY generations.

SERVING SIZE

This cake makes about 10 servings relying on the scale you slice the cake. It’s scrumptious and by no means final lengthy.

OLD-FASHIONED TOMATO SOUP CAKE

The Southern Girl Cooks

That is an quaint recipe from the Fifties. When you like spice desserts, you are gonna love this one!

Prep Time 10 minutes minutes

Cook dinner Time 30 minutes minutes

Course Cake, Dessert

Delicacies American

• 1 cup of white granulated sugar
• 2 eggs
• 1/2 cup of butter softened
• 1 teaspoon of vanilla extract
• 1 10.75 ounce can of Campbell’s CONDENSED tomato soup – undiluted
• 1 3/4 cup of all objective flour
• 1 teaspoon of baking soda
• 1 1/2 teaspoon of cinnamon
• 1 1/2 teaspoon of baking powder
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of allspice
• 1 cup of chopped pecans

Frosting Components

• 8 ounces of cream cheese
• 1/2 cup of butter softened
• 1/2 cup of brown sugar
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract

• In a bowl, mix softened butter and sugar with a mixer till creamy.

• Add eggs one after the other and proceed to combine, then add in vanilla extract.

• Add tomato soup and blend till it’s mixed, don’t over-mix your batter.

• In a separate bowl, whisk collectively (minus pecans) all dry elements.

• Regularly add the dry elements to the moist elements, mixing till mixed, however once more, don’t over-mix.

• Pour into two greased 9-inch cake pans and prepare dinner for 25 minutes or till the middle is finished (take a look at by inserting a toothpick within the center, it ought to come out clear).

• As soon as the cake has cooled utterly, then you may frost it.

HOW TO MAKE BROWN SUGAR CREAM CHEESE FROSTING:

Key phrase old school tomato soup cake

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