This cake recipe was submitted to Tasty Kitchen by Tanya Hollas, and the second I saw it I knew I wanted to give it a try someday.
I mean…cake? With tomato soup? How delightfully different and rebellious.
Here’s how it went down.
Here’s what you need: Tomato Soup (yes, you heard me), flour, sugar, butter, cinnamon, nutmeg, ground cloves, baking soda, and golden raisins (optional!)
First thing you need to do is dump the tomato soup into a bowl. The world’s gone crazy!
Add the baking soda to the tomato soup…
And stir it to combine. It almost becomes foamy right off the bat because of the acid/baking soda mix!
In the bowl of an electric mixer, beat together the butter and sugar. There’s really not much butter in this cake, so it won’t be an overly creamy combination at this point.
Dump in the tomato soup/baking soda mixture…
And mix it together, which results in a really freaky-looking mixture.
Next, dump in the flour…
And mix it until just combined.
I took the liberty of adding in a cup of golden raisins. I thought it was the right thing to do.
Mix it together until the raisins are evenly distributed…and that’s it! This is a really simple cake—no eggs, very little butter.
Thoroughly grease a bundt pan. I sprayed the heck out of mine with baking spray—there’s nothing worse than having a cake partially stick to the pan.
Pour the batter into the bundt pan—it’s a little thick, so you’ll have to spoon it in.
Use a spoon or flat spatula to even out the surface, then pop it in the oven for 45 to 55 minutes, or until no longer jiggly.
Pouf! There ’tis!
Isn’t the color gorgeous?
Turn it onto a cake plate or platter and let it cool completely before icing.
And speaking of icing…
I made my own, but there’s also a cream cheese icing recipe included with the tomato cake recipe. You can’t go wrong—just mix cream cheese and powdered sugar in a bowl and good things will happen.
I did a package of cream cheese, half a stick of butter, and about a pound and a half of powdered sugar.
Mix it all together until it’s creamy and smooth.
Heap the icing on top of the cooled cake…
Smear and swipe and smooth until the cake is evenly covered.
Then cut right into it. No one’s watching!
Confession: my cake was still a tad warm when I iced it.
But when it comes to baked goods, I have a problem with patience.
Is this not gorgeous?
Is this not lovely?
Is this not tempting? Yum.
VERDICT: As I suspected it would be, the cake was really delicious. While you can still detect the tomato soup scent in the batter, once the cake is baked the tomato qualities are replaced by the spices…and it really does wind up as a richly colored spice cake. If you’re sensitive to the spices in the cake, you could easily pull back just a bit on quantities—particularly on the ground cloves—as the flavor really was powerful and strong! I loved everything about it, though, and thought the cream cheese icing was the perfect balance. Note that this cake does not contain eggs—perfect for egg-sensitive human-types.
Try it sometime soon—and this is the key: don’t tell anyone what the ingredients are until after they’ve tasted it.
That’s one of my favorite activities!
Here’s the printable recipe for the cake. Note that I substituted butter for Crisco; I think I might try shortening next time.
Tomato Soup Cake with Cream Cheese Frosting
Thank you, Tanya Hollas, for sharing!
147 Comments
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Memoria on 4.13.2010
Um, no, thank you haha.
Jennifer on 4.13.2010
Ew.
Mary on 4.13.2010
I knew it was a tomato soup cake as soon as I saw it! My Mom always used to make it. I think it dates back to the 1930s.
Brandi on 4.13.2010
I’m baking mine right now! I needed an excuse to go buy a bundt pan anyway. I can’t wait to taste it.
And here’s a random thought: this really isn’t that much different than a carrot cake is it?
Jenn Baker on 4.13.2010
I once tried a recipe for brownies that was made with tomato soup and they were awful!!! I hope this is better!
Tracey on 4.13.2010
There is a cookie version that uses tomato soup…..delish!
CArolyn on 4.13.2010
Reminds me of the jam cake my grandmother made with Irish potatoes rather than flour. Must have been some depression era type of thing…and her cake was to die for!!!
Mrs. Q. on 4.13.2010
At first I thought EWWWW! But my kids LOVE tomato soup, so this will blow their minds!
axiomista on 4.13.2010
Ooh! I had a tomato soup cupcake at Yellow Leaf Cupcakes in Seattle. It was awesome– sort of like a carrot cake. I’m sure this recipe is delicious.
Lisa on 4.13.2010
This is an old recipe in our family…HOWEVER….I have two words for you MAPLE FROSTING. Oh yes, yes indeed.
bigmama in Michigan on 4.13.2010
I checked the history of the tomato Soup cake because the first I heard about this cake was during WWll. My Mom was given the recipe and made it. It was like a spice cake and we all loved it. The history of it dates to 1932, then in 1941 and 1942 recipes started circulating again. I was really surprised to see it on your site and it brought back memories. And yes, I am 82
Miriam on 4.13.2010
I’m going to have to try this. My guys refuse to eat tomato soup (or most things tomato-related), so I have to hide it in casseroles and such. This sounds like a fun, and deliciously different, way to get tomatos into my picky eaters’ diets.
Dawn W on 4.13.2010
I remember my mom making this cake in the 70’s when making things with convenience (canned) foods was all the rage. I’ll have to try it on my own kids and see what they think. Of course, I won’t be able to tell them the ingredients until AFTER they declare how good it is! Ha!
Samantha on 4.13.2010
Yes, this is the closest thing to a family recipe that my dad’s side has, and is made regularly.
The only difference is that our spice list also includes allspice (and I always go heavy on the cinnamon ’cause I like the spiciness!).
Charlene on 4.13.2010
my mom once made a chocolate cake and the secret ingredient was…. SAUERKRAUT!!!
Michelle Gehrett on 4.13.2010
I found this recipe in a Campbells Soup recipe box. I was so horrified at the thought of it that I almost made it as an April Fools joke for a friend, but I chickened out. Now I’m wondering… could I be wrong? Could this actually taste good? I may consider trying it since I think our taste buds our twins.
LisaMarie on 4.13.2010
When I was helping my aunt teach summer school one year we read a book about Thunder Cake and she made it for the class and it was a chocolate cake with pureed tomatoes in it. Couldnt taste any tomato in the final product and it was a really moist delicioius chocolate cake. I was impressed.
Ellie White-Stevens on 4.13.2010
For you folks like me that are wheat/gluten free: A head’s up-Campbell’s tomato soup has wheat in it. So even if you use gluten free flour, this isn’t safe.
But thanks for an interesting recipe. I sent it to an egg-free friend of mine.
MAGGIE on 4.13.2010
AS A YOUNG BRIDE IN 1948, I WAS GIVEN THIS RECIPE BY MY NEXT DOOR NEIGHBOR. I MADE IT SEVERAL TIMES AND THEN IT WAS FORGOTTEN. NOW, I WILL MAKE IT AGAIN AND WILL HAVE THE FAMILY GUESS ABOUT WHAT IS IN IT. MY RECIPE CALLS FOR CHOPPED NUTS, WHICH IS AN OPTION.
Jane on 4.13.2010
I first made this cake as a kid, way back when (’50’s) and it was yummy then!
Crystal's Cozy Kitchen on 4.13.2010
My mom made this once and when my father learned that it had tomato soup in it he would not touch it! I am thinking of making it and not telling him what is in it to see if he can tell…
Jennifer L on 4.13.2010
Some have mentioned making mayonnaise/salad dressing cake —
I once was trying to make some banana bread muffins moister. I remembered hearing of putting Miracle Whip in cake, and I gave it a try. I just plopped a couple spoonfuls in, and WHOA it was amazing!! It added such a moistness as well as a slight sweet tang. My friends raved about the muffins then thought I was crazy when I admitted what I had added!
I have also tried the same thing using mayonnaise, but it wasn’t as good. It added too much of a detectable mayo flavor (not right in muffins!) and it didn’t add the sweet tang. But from now on, I will always add a dollop of Miracle Whip to my muffin batter!
http://thankfulme.etsy.com
Cheryl W. on 4.13.2010
I love tomato soup cake!!!!!!!!!!!!!!!!!!!!!!!! I’ve even been thinking about making one, but haven’t found the time yet.
Julie on 4.13.2010
My mom made this cake.
It’s called Soup to Nuts cake. 
DessertForTwo on 4.13.2010
This might be a good way to get veggies into people who think they hate veggies…cream cheese icing + veggies = healthy. Right???
Eq4bits on 4.13.2010
Oh yum!
I have a delicious cake recipe with a strange ingredient as well…. Sauerkraut!
Sonia on 4.13.2010
I saw this recipe in a newspaper about 6 years ago and made it for my then boyfriend and his 3 boys. Needless to say the cake was a hit and we are now happily married. I agree that you can’t tell people what is in it until after they’ve tried it but once they do… they are hooked.
Katie on 4.13.2010
I’ve always wanted to try this! Never heard of it until I used to watch the terrible yet oh-so-addictive soap opera Passions and Grace used to make tomato soup cake!!! I wasn’t sure if it was a real thing or not, but here it before my very own eyes!!! HAHA!!! I will definitely be trying this!
kimmer on 4.13.2010
My Grandmother (a Maine-iac) used to make this cake at least once a month… and for any potluck or special occasion/birthday. It’s always been one of my very favorites! I knew what it was just as soon as I saw the picture…
Now I must go home and bake one!
Weffie on 4.13.2010
A blast from the past. What goes around comes around!
Angela Hill on 4.13.2010
I love “no egg cakes” . That means I can make it with my daughter and not have to worry about her getting egg everywhere.
Can I make it without a bunt pan though? I don’t have one, nor do I have room to house on in my tiny kitchen.
MplsCathy on 4.13.2010
I just finished the novel “Animal Dreams” by Barbara Kingsolver…and in it, there is a mention of a cake that has tomato soup in it. Coincidence? I think I have to bake it now. Thank you for sharing this freaky-deaky recipe -I am intrigued and it looks really good.
Diana F on 4.13.2010
OMG I have always loved tomato soup cake. The first time I had it I was a kid and no one told me what it was. It was fantastic and I haven’t had it in years. Thanks for the recipe.
Jennifer on 4.13.2010
Makes sense to me! A few years ago we made tomato wine. People were shocked to hear this until they thought about what makes a tomato good – it’s sweet tangy flavor.
The wine was delicious. Most folks guessed it for a petite syrah when they tasted it.
Nicole D. on 4.13.2010
My mother used to make a tomato soup cake all the time when I was young. It is delicious !
Sandy in South Dakota on 4.13.2010
YUM! We grew up always having this cake around. Mom made it all the time. She is 89 and we always make it for her birthday cake.
We don’t put in raisins…..we use walnuts instead. We love it.
Molly Tanuvasa on 4.13.2010
oooh, how exciting! Years ago, I watched a cheesy daytime soap called “Passions” and one of the characters would always bring her famous tomato soup cake to functions. I’ve always been curious and have even searched for the recipe several times, but with something as crazy sounding as this, you can’t just try any ol’ recipe willynilly! I’ll trust your tried and true opinion and finally give it a shot!
Dulcimer Lady on 4.13.2010
Oohh, my mom used to make this all the time! Thanks for reminding me about this recipe ~ it was a favorite growing up. ~~
Tammy on 4.13.2010
I’ve made this cake before but the recipe called for shredded carrots!! It was so moist and my husband just loved it!!
LeAnnWoo on 4.13.2010
I’m too scared!
Jo F. on 4.13.2010
My mom used to make baby food cake, and my sister makes a pork and bean bread, and they both taste like spice cake. This looks interesting enough to try…!
LYNN LORDI on 4.13.2010
Oh my, can’t wait to try.
texasmomma on 4.13.2010
This cake is a favorite at our home too, BUT the recipe that I have calls for making it in a 9×13 pan with a broiled frosting….broiling butter +sugar +coconut = yum!
Combine 1/4 cup butter, melted with 1 cup brown sugar, 2 T cream or milk, 1/8 tsp salt and 1/2 cup shredded coconut or finely chopped nuts. Drop by spoonfuls over hot cake; spread over cake and broil until bubbly all over, about 2 minutes.
christieRS on 4.13.2010
This reminds me of a book called Thundercake by Patrica Polacco. You should have your children read it and make the recipe for the cake. The surprise ingredient is very similar!
Oh, just read a comment by a reader that was reminded of the same book! Great minds think alike!
christieRS on 4.13.2010
This reminds me of a book called Thundercake by Patrica Polacco. You should have your children read it and make the recipe for the cake. The surprise ingredient is very similar!
Jen on 4.13.2010
This sounds great, I will have to try. I love serving weird food to my unsuspecting friends! I will have to send you one of my favorite cake recipes, which also has an unusual ingredient.
LA on 4.13.2010
If any of you love to cook with children, check out the book “Thunder Cake” at the library. This books has a young child collecting the ingredients for a cake recipe with her grandmother as a thunderstorm approaches. It contains “tomatoes.” Read the book with your child and then use this recipe or the books recipe to write your own story with your child. This lesson will teach: following directions, math with measurements, reading, storm study, the list is endless —– let your child guide you.
Adrianne on 4.13.2010
Ours is less dense than that one I think though .. makes excellent cupcakes
Adrianne on 4.13.2010
We make this all the time in my house. The real challenge was figuring out how to make it in Italy. They have no campbells! So homemade tomato soup worked instead. Love this cake. Have to trick my sisters to eat it though cause they cant wrap their heads around tomato soup in a cake lol
Chocolate Freckles on 4.13.2010
Seriously??? hahahahaha never would have guessed this combination of flavours might exist on a cake!!! i am afraid to try it!