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Tomato Soup Cake

The best part of this dessert is telling people the secret ingredient
Tomato Soup Cake recipe - The Daily Meal
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A can of condensed tomato soup is the secret ingredient in this fun retro dessert. Along with keeping it moist, tomato soup gives the cake its signature reddish hue and a touch of tangy sweetness.

This recipe is from the "Campbell's Creative Cooking with Soup" cookbook (Crescent, 1988), and was originally published in the Hartford Courant.

Ready in
50 m
20 m
(prepare time)
30 m
(cook time)
Calories Per Serving


Variation: Fold in 1 cup chopped nuts or 1 cup raisins into the batter after mixing, before baking.


  • 1 3/4 cups all purpose flour
  • 1 Cup sugar
  • 3 Teaspoons baking powder
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground cloves
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Cup vegetable shortening
  • 1 (10-1/2-ounce) can condensed tomato soup
  • 2 eggs


Step 1: Preheat oven to 350 F. Grease and flour two 8-inch round layer pans.

Step 2: In a large bowl, sift together 1 3/4 cups all purpose flour, 1 cup sugar, 3 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

Step 3: Add 1/2 cup vegetable shortening and 1/2 the can of tomato soup. With an electric mixer, beat on medium speed for 2 minutes.

Step 4: Add the remaining 1/2 can of soup and 2 eggs. Beat 2 minutes more, scraping the bowl frequently.

Step 5: Pour batter into pans. Bake for 30 to 35 minutes. Let stand in pans 10 minutes; remove and cool on rack. Ice the cake with frosting of your choice, such as cream cheese frosting.