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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Barbara on 4.13.2010
This sounds like the tomato soup cake my grandmother made, probably beginning in the Depression. She also made it in a 9 x 13 pan and added walnuts. I had forgotten about it, but I’ll have to try it again.
Barbara on 4.13.2010
This is my Dad’s (he is 82!) favorite cake at Christmas, when we substitute the raisins with candied fruit.
Kathryn on 4.13.2010
I have a similar tomato soup cake recipe, but it is even easier. Chocolate cake mix, eggs, oil and a can of tomato soup.
I call it chocolate spice cake. After everyone loves it, and they always do, I tell them to guess the secret ingredient. No one has guessed right yet!
Betsy on 4.13.2010
Odd Cake Recipes:
I once made a birthday cake from a lovely spice cake recipe — started by frying up a pound of pork sausage.
Sally on 4.13.2010
I guessed it right away. I’ve never had this, but will have to try it soon.
Gen on 4.13.2010
I grew up with this cake — this is an old, old recipe! (I’m an old, old person)
Amanda on 4.13.2010
If I add shredded carrots, can I concider it a salad instead of dessert? Then I can eat more, right?
Samantha on 4.13.2010
I am pleased to say that when I saw the cake and saw “secret ingredient” I knew it would be tomato soup cake. That stuff is delicious.
ColeyCook on 4.13.2010
This is my mother-in-law’s favorite cake, and she makes it all the time. Every time I politely eat it, but don’t like it at all! However, I think the cream cheese frosting might be the key to making me like it. Plus, she’s not a great cook, so maybe it just takes some love to make it taste right!
Nancy on 4.13.2010
We always called this Railroad Cake. My grandmother used to make this all the time. It was always done in a 9×13 with walnuts also. Never any frosting. So glad to have the recipe, I am not sure whatever happened to her recipes.
Denise Webster on 4.13.2010
When I was younger, an older lady in town had a recipe for a cake called “Husband Cake” which had tomato juice in it. Probably because most of the ladies around here bottle their tomatoes. This one sounds a lot like it. I loved it!!! Such great flavor. But I’m a spice cake lover! Thanks for sharing!
Cal Gal on 4.13.2010
If I made this I could never ever tell my kids what was in it. My 16 yr old is still traumatized from those purees I mixed into recipes a la Jessica Seinfeld.
Peggy on 4.13.2010
My mom used to make this too – she got the recipe from her friends the Dahl family. As a kid, I was intrigued that I could hate tomato soup but love tomato soup cake. Seeing this today, I just had to did the recipe out. The Dahl’s version is a little different, about 1/2 the spices & the funny thing is that you preheat the oven to 300 & then turn it down to 250 when you put the cake in the oven. I may need to have a taste test
Jessie @ simplysifted on 4.13.2010
This is great! I love putting out desserts with weird ingredients at work. I do include the weird ingredient on the label. It’s fun to see who is adventurous enough to give it a try. I made a mayonnaise cake once and it definitely took my coworkers much longer to eat it than a typical chocolate cake.
Chris P on 4.13.2010
I KNEW IT!!! My Mom made this cake often when we were growing up. It was kind of a joke that she put tomato soup in it.
Lisa C (Time4pie) on 4.13.2010
I’m up for the Thursday night Ladies’ Bible Study dessert. Won’t they be surprised…
Patty on 4.13.2010
About like Buttermilk pie!!!
Maureen E on 4.13.2010
Patricia Polacco’s lovely book Thunder Cake contains a yummy recipe for a cake with fresh tomatoes, but I’d never seen one with tomato soup before!
Faith on 4.13.2010
My husband loves this cake, but, sans any icing. Also I soak my raisins in Captain Morgan spiced rum for a few days to plump them up and add a little more flavor.
Karly Campbell on 4.13.2010
Sneaking weird ingredients into my baked goods and then watching peoples’ reactions when I tell them is a hobby of mine. I’ll have to try this cake on some unsuspecting victim/family member.
Rhonda Mendiola on 4.13.2010
PW, I just had to comment on this recipe. Tanya is my daughter….and the cake is absolutely WONDERFUL. Like Tanya said, our family has made this recipe for years. Way before she was even born. You must try it even if you are skeptical. Think of it as a spice cake with cream cheese. Very YUMMY!!!!!
Holly C on 4.13.2010
When I was about 14 my pastors wife made a birthday cake for my mom (for me) and she wanted to make a mayonnaise cake. I thought she’d lost her mind! At 14 it sounded like the worst cake ever. It turned out to be super moist and delicious! I’m assuming this is what the “salad dressing” cake is, maybe! I don’t have the recipe, but I’ve seen it online before. This one sounds pretty weird as well, I like the addition of nuts, that sounds good! Might have to give this a try!
cookincanuck on 4.13.2010
Someone served me a tomato soup cake years ago and I immediately loved it. I had forgotten about it until reading this post. It’s definitely time to try the cake again!
coolbee on 4.13.2010
Seriously – everyone NEEDS to make this cake immediately! You don’t taste the tomato at all in the end product. Even the batter tastes awesome. It’s such an easy cake to make, too. Like I said on PW Cooks, I’d like to tweak the recipe into cookies – yum!
(There…did I get the right post this time? lol)
Linda M. on 4.13.2010
Oh girls…please,please give out the recipes! The chickpea one & the salad dressing one……now that I’m sold on this, I feel a whole week of mystery desserts coming on! Please………….
Ali on 4.13.2010
I am so trying this tonight. It sounds amazing. What would be a good substitution if people don’t like raisins?? I was thinking currants or dried cherries but since I don’t know the flavor wasn’t sure. Thanks for posting!!!
BarnAngel on 4.13.2010
That’s about as crazy as velveeta cheese in fudge!! ha! Who knew such funky stuff could meld so well?!
HPom on 4.13.2010
My great Grandmother used to make this cake. It’s a family favorite and always fun to see people’s reaction when you tell them what it’s made of. We use walnuts instead of the raisins as it gives a nice little crunch to the cake.
Jeannette on 4.13.2010
so… I’m not sure if I’m brave enough to try this – seems a little strange to me. I’m just wondering whose idea this was – I mean, who thinks “I’m going to make a cake – what should I put in it? Flour… check, Butter… check, hey – let’s throw in some tomato soup”?!?!?!
Belinda @zomppa on 4.13.2010
How funny. Wasn’t there some 80s sitcom where the mom would always make Tomato Soup Cake?
Vickie on 4.13.2010
I am another one who grew up with this recipe. Yummy stuff. Another good one is salad dressing cake.
Gayle Miller on 4.13.2010
If you bear in mind that the tomato is a FRUIT, not a vegetable, then the recipe makes perfect sense.
Lavon on 4.13.2010
This has come around again… This was intriguing back when I first heard of it in the 60’s! AND we were making your sheet cake in the 50’s, too. Ask Janet (Jerry’s wife) about that. Love your blog.
Melissa M. on 4.13.2010
Crazy! Trying this recipe!
Courtney on 4.13.2010
What a fun recipe!!!! Might have to try this one! Thanks for sharing, Tanya and PW!
Rocky Mountain Woman on 4.13.2010
My mother made this when I was a kid. It rocks!
I’ll have to make it for my grandkids….
beth aka confusedhomemaker on 4.13.2010
And I will have to try it! I’m wondering though if I keep the ingredients a secret until AFTER everyone tries it. Like a mystery dessert…oh I like that idea
Tanya Hollas on 4.13.2010
Hey, that’s my recipe!! It was my Uncle Bill’s favorite cake, he always requested for birthdays & special occasions. It’s been a favorite in our family as long as I can remember! Thanks PW, glad you liked it!
Dorothy on 4.13.2010
I have made this cake many, many years ago. I also added chopped walnuts and raisens. Delicious! Must make again soon.
Visible Voice on 4.13.2010
This is a popular cake at my house for the past couple years. My husband thought I was nuts when I told him what it was and almost refused to eat it. Now it lasts only one day. Or one hour really. Have you made chick pea chocolate chip cookies yet??? Super yummy.
Pam in NC on 4.13.2010
Boy do I feel old…all the church ladies had this recipe in their little recipe boxes…
Amber on 4.13.2010
shout out to my best friend Tanya!!!!
tara or some call me "a rat" on 4.13.2010
So when do you add the spices in? Maybe I am just blind but I didn’t see as to when those are added.
Leslie on 4.13.2010
My family (in Maine & Vermont ) has been eating this for well over 50 years. It keeps well, easy to make and always loved. Thanks for the yummy blast from the past!
Missy Carvin on 4.13.2010
OMG I thought my mother-in-law was the only one who made tomato soup cake! It is seriously sooooooooo good, and baked in a rectangle, makes a great birthday cake for us fall-birthday types.
A hint: the first time you serve this cake to someone new, just call it surprise cake. That’s what we do. When they’ve eaten half their body weight in spicy goodness and cream cheese frosting, we tell them what it is.
I do have to say that the raisins are a bit unorthodox, I don’t know if I can get my head around this…
Amy from She Wears Many Hats on 4.13.2010
This looks freaky weird but so yummy too. I think I’m up for tricking a few of my friends real soon.
Jessica @ How Sweet on 4.13.2010
I saw this on a blog a few months and have been so intrigued – yet scared to try! I will give it a go and try not to sample too much batter.