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–+ servings
Tomato Soup Cake
Tomato Soup Cake is a uniquely nostalgic dessert that emerged in the 20th century, particularly during the Great Depression and wartime rationing, when creative home cooks turned pantry staples into beloved treats. The unexpected addition of canned tomato soup adds moisture and depth while balancing the sweetness of the cake. Spiced warmly with cinnamon, nutmeg, ginger, and cloves, it produces a flavor reminiscent of carrot or spice cake but with a subtle tang. Often baked with raisins and nuts, this cake was a frugal yet delicious way to create a moist, flavorful dessert. Its enduring charm lies in its simplicity and the surprise ingredient that still intrigues bakers today.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 260 kcal

Ingredients
  

Version 1 (Betty’s Tomato Soup Cake):

  • 1 cup sugar
  • ½ cup shortening (melted )
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cloves
  • 1 cup tomato soup
  • 1 tsp baking soda (dissolved in soup)
  • 2 cups flour
  • 2 tsp baking powder
  • 1 cup raisins (optional)
  • 1 cup nuts

Version 2 (Tomato Soup Cake):

  • 1 cup sugar (brown or white)
  • ½ cup shortening
  • 1 egg
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup tomato soup
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup raisins (optional)
  • 1 cup nuts

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 325°F for Betty’s version or 350°F for the alternate recipe. Grease a 9-inch square or round pan.

Step 2: Prepare Soup Mixture

  • Pour the tomato soup into a bowl. Dissolve the baking soda into the soup (add a splash of hot water if needed to help dissolve).

Step 3: Mix Dry Ingredients

  • Sift together flour, baking powder (if using), salt (if using), and all spices (cinnamon, nutmeg, ginger, cloves).

Step 4: Cream Sugar and Shortening

  • In a separate bowl, combine sugar and melted shortening (and egg, if using second recipe). Beat until light.

Step 5: Combine Mixtures

  • Add the tomato soup mixture to the creamed sugar/shortening. Gradually stir in the dry ingredients until well blended.

Step 6: Add Raisins and Nuts

  • Toss raisins and nuts in a little flour, then fold into the batter.

Step 7: Bake

  • Pour batter into prepared pan. Bake at 325°F for 45 minutes (Betty’s version) or at 350°F for 1 hour (second version), until a toothpick comes out clean.

Step 8: Cool and Frost

  • Cool in the pan. Frost with cream cheese frosting or serve plain.

Tips

  • Add raisins and nuts for a heartier, traditional version.
  • Dust with powdered sugar or glaze with simple vanilla icing instead of frosting.
  • Substitute butter for shortening for richer flavor.
  • Use brown sugar for deeper caramel notes.
  • Add a pinch of black pepper for old-fashioned spice-cake warmth.
  • Bake as cupcakes and reduce baking time to 18–22 minutes.
  • Fold in mini chocolate chips for a modern twist.
  • Add orange zest to brighten the tomato soup base.
  • For lighter texture, sift flour twice before mixing.
  • Cream cheese frosting pairs extremely well with the spice flavor.

Nutrition

Calories: 260kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4.5gTrans Fat: 0.3gCholesterol: 10mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg
Keyword canned soup recipe, comfort food, heirloom recipe, nostalgic baking, retro cake, spice cake, tomato soup cake, vintage
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