Tomato Soup Cake

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Step back in time with this old-fashioned Tomato Soup Cake, a delightful combination of moist, spiced cake and tangy cream cheese frosting.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: cake

Servings: servings

Calories: 378kcal

Preheat oven to 350°F. Grease and flour or spray with non-stick cooking spray two 8-inch round cake pans or a 13"x9" pan.
For the dry ingredients, in a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time.
Add the tomato soup and vanilla extract, mixing until well combined.
Gradually add the flour mixture into the tomato mixture, stirring until just combined. If adding raising, coat in ½ tablespoon flour, then gently fold in the batter. Pour the batter into the prepared pans and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Spread half of the frosting on top of the first cake layer. Place the second layer on top, and frost the top.

Place cream cheese in a large bowl or stand mixer bowl. Whip the cream cheese on medium speed with an electric mixer until smooth and free of lumps.
Add powdered sugar. Mix on low speed until it's incorporated into the cream cheese, then increase the speed to medium high. Beat for 1 minute. Scrape down the sides of the bowl with a spatula as needed.
Add vanilla extract and half of the heavy whipping cream. Mix on low speed until incorporated. Scrape down the sides of the bowl, then add the remaining heavy whipping cream.
Whip the mixture on medium-low speed until incorporated, then increase the speed to medium-high. Beat until it takes shape and thickens. This should take about 1-2 minutes. Once the mixture holds a nice peak, it's done. Don't overmix as this can break the icing down.

Cover leftover cake with a cake taker top, tightly with plastic wrap, or in an airtight container and store in the refrigerator up to 5 days. Bring it to room temperature on the counter when you're ready to enjoy it.

You can bake the cake layers and freeze them for assembly at a later date. Simply bring them to room temperature then add your homemade frosting.

- Spice it up. Feel free to add other spices like ginger or cloves for extra warmth.

- Butter Substitute. If you only have unsalted butter on hand, you can use it in place of salted butter. In this case, add ¼ teaspoon salt to the batter.

- Nuts and raisins. Add chopped nuts or raisins to the batter for added texture and flavor.

- Use room temperature ingredients for frosting. This will give your frosting a smooth, even texture. If your ingredients are cold, they won't mix together as easily, resulting in a clumpy, uneven texture.

- Don't overmix cake batter or frosting. If you overmix your batter, your cake will come out dense and tough - it won't be light and spongy. If you overmix your frosting, you run the risk of it breaking and having a mealy texture.

- Bake a full-sized cake. Use this same recipe but skip the stack and spread! Just make a full-sized 13"x9" instead - just as delicious and easily serves a crowd.
- Cream Cheese Buttercream Frosting: The icing I use is a whipped, light cream cheese frosting. For a thicker, more set cream cheese buttercream, whip 8 ounces cream cheese, ½ cup butter together, and 1 teaspoon vanilla extract. Once fluffy, mix in 3-4 cups powdered sugar in 1 cup increments, mixing until smooth between each addition and to your desired texture.

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