Tomato Spice Cake is an old-fashioned dessert that surprises everyone with its secret ingredient—tomato soup! Moist, rich, and spiced to perfection, this cake has a flavor reminiscent of carrot cake or spice cake, but with an irresistibly smooth texture. The tomato soup doesn’t make it taste like tomatoes; instead, it enhances the spices and adds moisture for a perfectly tender crumb.
Tomato Spice Cake:
This vintage recipe became popular in the mid-20th century and remains a nostalgic favorite. With its aromatic blend of cinnamon, nutmeg, and cloves, this cake is perfect for holidays, potlucks, or a cozy afternoon treat with a cup of coffee.
History:
Tomato Spice Cake first gained popularity in the 1940s when home cooks sought creative ways to use pantry staples during wartime rationing. Canned tomato soup provided both moisture and subtle sweetness, helping to replace eggs or butter when they were scarce. Over time, the recipe evolved into a beloved comfort dessert that many still enjoy for its unexpected charm and spiced warmth.
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Tomato Spice Cake
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.
Tips for Tomato Spice Cake:
- Sift the dry ingredients to ensure even spice distribution.
- For cupcakes, bake for 18–20 minutes.
- Use homemade tomato puree if you don’t have canned soup.
- Dust with powdered sugar for a simple finish.
- Serve chilled for a denser, richer texture.
FAQ’s for Tomato Spice Cake:
Q: Does the cake taste like tomatoes?
No, the tomato soup simply adds moisture and enhances the spice flavor.
Q: Can I make this cake ahead of time?
Yes, it actually tastes better the next day as the flavors deepen.
Q: What frosting works best?
Cream cheese or brown sugar frosting complements it perfectly.
Q: Can I freeze Tomato Cake?
Yes, freeze unfrosted slices for up to 2 months.
Q: Can I use fresh tomatoes instead of soup?
Yes, blend and strain fresh tomatoes to make a thick purée equal to one can of soup.
Conclusion:
Tomato Spice Cake is a timeless dessert that proves delicious surprises can come from unexpected ingredients. Moist, aromatic, and packed with comforting flavor, this classic cake is sure to become a family favorite. Serve it plain, frosted, or dusted with sugar—it’s a nostalgic delight in every bite.