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You would never guess that a can of tomato soup is the secret ingredient in this retro cake! A recipe that has been around for decades, this Tomato Soup Spice Cake Recipe with Cream Cheese Frosting is so simple yet a total crowd favorite.

Tomato Soup Spice Cake Recipe with Cream Cheese Frosting


  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 12-15 servings 1x

Description

You would never guess that a can of tomato soup is the secret ingredient in this retro cake! A recipe that has been around for decades, this Tomato Soup Spice Cake Recipe with Cream Cheese Frosting is so simple yet a total crowd favorite.


Scale

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 (10 3/4 oz) can condensed tomato soup
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1/4 cup water
  • 1 cup raisins

Cream Cheese Frosting

  • 8 oz cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 2 to 3 cups sifted confectioners’ sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350ºF. Grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon and cloves. Add the soup, butter, eggs, and water and, using an electric mixer, beat until smooth. Fold in the raisins. Pour the batter into the prepared pan.
  3. Bake the cake until a tester inserted in the center comes out clean, 30-35 minutes. Let the cake cool completely.
  4. To make the frosting, beat the cream cheese until smooth and light. Add the butter and beat into the cream cheese. Add 2 cups of the confectioners’ sugar and beat until combined. Continue to add confectioners’ sugar until you have your desired consistency. Beat in the cinnamon.
  5. Spread the frosting on top of the cooled cake. Cut into slices to serve.

Recipe Notes:

slightly adapted from Food52 Baking