If you have never tried tomato soup cake before, I know exactly what you are thinking. Tomato soup in a cake sounds strange. But this is one of those old-school recipes that surprises everyone in the best way. It does not taste like tomato at all. Instead, it bakes into a soft, moist spice cake with warm flavors and a rich texture.
This recipe is simple, budget-friendly, and made with pantry staples. It is the kind of cake you can throw together quickly but still serve to guests. It is also a great conversation starter because no one ever guesses the secret ingredient.
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If you love easy cake recipes made with cake mix try Sunshine Cake, Better than Sex Cake with Pudding, or Trisha Yearwood's Key Lime Cake!
Why You Will Like This
- Super moist texture thanks to the tomato soup
- Tastes like a classic spice cake, not tomato
- Made with simple, affordable ingredients
- Easy to mix in one bowl
- Perfect for fall flavors but great year-round
- Fun “secret ingredient” recipe for sharing
Ingredients Needed for This Recipe
- 1 box Yellow cake mix - This is the base of the cake and keeps the recipe quick and easy. It provides structure and sweetness. Spice cake mix works really well too.
- 1 can Tomato soup (10.75 oz can) -The key ingredient that adds moisture and depth. It blends right in and enhances the spice flavor.
- 1 cup Sugar - Adds extra sweetness and balances the spices and acidity from the soup.
- 3 Eggs - Help bind everything together and give the cake a soft, fluffy texture.
- 1 teaspoon Cinnamon - Brings warm spice flavor that makes this cake taste cozy and familiar.
- ½ teaspoon Nutmeg - Adds a subtle earthy note that deepens the flavor.
- ¼ teaspoon Clove - A small amount goes a long way and gives that classic spice cake taste.
How to Make Tomato Soup Cake
Preheat your oven to 350°F and grease a baking pan. A standard 9x13 pan works well.
In a large mixing bowl, add the cake mix, tomato soup, sugar, eggs, cinnamon, nutmeg, and clove.Mix everything together until smooth. You can use a hand mixer or mix by hand until fully combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25 to 30 minutes. Check the center with a toothpick. It should come out clean or with a few crumbs.
Let the cake cool completely before slicing or adding any topping.
Pro Tips for Tomato Soup Cake
- If your oven runs hot, try baking at 325°F and extend the bake time slightly for a more even texture.
- Do not overmix the batter. Mix just until smooth to keep the cake tender.
- This cake tastes even better the next day as the flavors settle.
- You can add raisins or chopped nuts for a more traditional version.
- Sprinkle cinnamon sugar on top before or after baking for a simple topping option.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. If you add cream cheese frosting, keep it refrigerated.
You can also refrigerate the unfrosted cake for up to 5 days. Let it come to room temperature before serving for the best texture.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature when ready to eat.
Recipe FAQs
No, not at all. It tastes like a moist spice cake with warm flavors.
Yes, that works great and adds even more spice flavor.
Yes, this cake actually tastes better the next day, making it perfect for prepping ahead.
Cream cheese frosting is the most popular choice, but it is also delicious with just a cinnamon sugar topping.
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Tomato Soup Cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
If you have never tried tomato soup cake before, I know exactly what you are thinking. Tomato soup in a cake sounds strange. But this is one of those old-school recipes that surprises everyone in the best way.
Ingredients
-
- 1 box Yellow cake mix
-
- 1 can Tomato soup (10.75 oz can)
-
- 1 cup Sugar
-
- 3 Eggs
-
- 1 tsp Cinnamon
-
- ½ tsp Nutmeg
-
- ¼ tsp Clove
Instructions
- Preheat your oven to 350°F and grease a baking pan. A standard 9x13 pan works well.
- In a large mixing bowl, add the cake mix, tomato soup, sugar, eggs, cinnamon, nutmeg, and clove.
- Mix everything together until smooth. You can use a hand mixer or mix by hand until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes. Check the center with a toothpick. It should come out clean or with a few crumbs.
- Let the cake cool completely before slicing or adding any topping.
Notes
- If your oven runs hot, try baking at 325°F and extend the bake time slightly for a more even texture.
- Do not overmix the batter. Mix just until smooth to keep the cake tender.
- This cake tastes even better the next day as the flavors settle.
Nutrition
- Serving Size: 1
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