Tomato Spice Cake
Tomato Spice Cake is a moist, spiced dessert made with canned tomato soup. It’s a vintage classic full of rich flavor and warm spices, often topped with cream cheese or brown sugar frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 (10.75 oz) can condensed tomato soup
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- 1 tsp vanilla extract
Optional Frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine tomato soup, oil, eggs, water, and vanilla. Mix until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until creamy. Spread evenly over the cooled cake.
Notes
- Don’t worry—the tomato flavor disappears after baking.
- You can use applesauce instead of oil for a lighter texture.
- Add chopped walnuts or raisins for extra flavor.
- This cake pairs beautifully with cream cheese frosting.
- Store leftovers covered in the refrigerator for up to 5 days.