Desserts
Tomato Soup Cake
A moist, spiced 'Mystery Cake' that uses tomato soup for its signature color and texture.
It might sound strange to put a can of condensed soup into a dessert, but trust me—the results are spectacular.
The tomato soup acts as a secret ingredient that provides incredible moisture and a subtle tang that perfectly complements the warm spices like cinnamon and nutmeg. It's very similar in profile to a carrot cake or a gingerbread, especially when topped with a thick layer of tangy cream cheese frosting.
Why You'll Love This Recipe
- Incredibly Moist: The tomato soup ensures the cake stays soft and tender.
- Easy to Make: Using a cake mix base makes this recipe quick and foolproof.
- Conversation Starter: It's always a fun surprise to reveal the secret ingredient after everyone has enjoyed a slice!
This modern take on a classic "Mystery Cake" is a must-try for any adventurous baker.
Tomato Soup Cake
Ingredients
- 1 box Betty Crocker Yellow Cake Mix
- 1 container Betty Crocker Cream Cheese Frosting
- 3 large eggs
- 1 cup canned Campbell's Tomato Soup
- 1 tbsp tomato paste
- 1 cup sugar
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- Optional topping
- Thinly sliced fresh tomatoes (for aesthetic, not necessary)
- Light sprinkle of cinnamon
Instructions
- Preheat oven to 350°F and grease a 9x9-inch cake pan.
- In a large bowl, combine cake mix, sugar, cinnamon, and nutmeg.
- Add egg, tomato soup, and tomato paste.
- Mix until smooth and fully combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- Spread cream cheese frosting evenly over the top.
- (Optional) Garnish with thin tomato slices + a dusting of cinnamon.
Notes:
The tomato soup doesn't make the cake taste like tomatoes; it adds moisture and a lovely reddish-brown color, similar to a spice cake or carrot cake.
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