Tomato Soup Cake

Yes, canned tomato soup makes a delicious cake. We promise.


  • Baking spray with flour
  • 2 cups (about 8 1/2 ounces) all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground allspice
  • 1/4 tsp. kosher salt
  • 1 cup granulated sugar
  • 1/2 cup (4 ounces) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 cup golden raisins (optional)
  • 1 (8-oz.) pkg. cream cheese, at room temperature
  • 6 tablespoons (3 oz.) unsalted butter, at room temperature
  • 3 cups (about 9 3/4 oz.) powdered sugar, sifted (about 3 3/4 cups sifted)
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt


    1. Preheat oven to 350℉. Coat 2 (8-inch) round cake pans with baking spray with flour; set aside.
    2. Whisk together flour, baking powder, cinnamon, nutmeg, cardamom, allspice, and salt in a medium bowl; set aside.
    3. Beat together sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes.
    4. With mixer on low speed, add eggs, 1 at a time, beating until just combined after each addition and scraping down sides of bowl as needed.
    5. Stir together tomato soup and baking soda (mixture will fizz) in a medium bowl; set aside.
    6. With mixer on low, gradually add vanilla and soup mixture, beating until combined, about 1 minute (mixture will appear to separate).
    7. With mixer on low, gradually add flour mixture until just combined, stopping to scrape down sides of bowl as needed. Fold in raisins, if using. Divide batter evenly among prepared pans, spreading batter into even layers.
    8. Bake in preheated oven until a wooden pick inserted in center of Cakes comes out clean, 25 to 30 minutes. Let Cakes cool in pans on wire rack 15 minutes. Remove Cakes from pans; let cool completely on wire rack, about 45 minutes.
    9. Beat cream cheese and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes.
    10. With mixer on low, gradually add powdered sugar. Increase speed to medium-high, and beat until pale and fluffy, 30 seconds to 1 minute. Add vanilla and salt, and beat on low speed until just incorporated, about 30 seconds.
    11. Place one Cake layer on a serving plate; spread evenly with 1 cup of the Frosting.
    12. Top with remaining Cake layer, and spread top and sides evenly with remaining 1 1/2 cups Frosting. Refrigerate, uncovered, until Frosting is set, about 30 minutes. Store cake, covered, in refrigerator up to 3 days.