Have you ever wondered how a can of tomato soup could transform into a rich, decadent dessert? This tomato soup cake is a surprisingly delightful treat that combines sweet and savory in a deliciously unique way. Made with accessible ingredients and offering an unexpected twist, this cake is sure to become a conversation starter and a treasured recipe in your collection.
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My grandmother used to make this cake during the holidays, and it was always a hit. As a kid, I found it odd that something as savory as tomato soup could be an ingredient in a dessert. I remember sneaking into the kitchen, looking at the list of ingredients, and thinking she must have made a mistake. But the smell as it baked? Heavenly. The outcome was always superb, with compliments and recipe requests from everyone around the dining table. The tomato soup keeps the cake moist and helps meld all the spices into something truly extraordinary.
Why You’ll Love This Recipe
This cake is not just your typical sweet treat. Here’s why it’s amazing:
- Uniqueness: The unexpected combination of tomato soup in a cake immediately piques curiosity and amazement.
- Moist Texture: The tomato soup ensures a moist and rich cake texture without overwhelming the flavor.
- Simple Ingredients: With a list of basic pantry ingredients, this cake can be put together whenever the craving strikes.
- Versatile Accents: The base recipe allows for various mix-ins and toppings, making it infinitely customizable.
- Nostalgic Appeal: Perfect for those who love vintage recipes and have a taste for traditional flavors with a twist.
Ingredients Notes
Delving into the ingredient list for this tomato soup cake reveals its simple yet magical composition.
- Tomato Soup: Use the condensed variety from your local supermarket for a rich tomato base. Organic options are available for a healthier choice.
- All-Purpose Flour: This gives the cake its structure. Whole wheat flour can be substituted for added nutrition but expect a denser texture.
- Sugar: Regular granulated sugar helps achieve the desired sweetness, but feel free to use brown sugar for a more caramel-like flavor.
- Butter: Provides moisture and richness, ensuring the cake doesn’t dry out.
- Spices: Cinnamon, nutmeg, and cloves create warm, aromatic flavors. Adjust based on your preference for spiciness.
- Baking Powder and Soda: The leavening agents that help the cake rise to perfection.
- Eggs: Essential for binding and contributing to the cake’s tender crumb.
- Optional Add-Ins: Consider raisins, nuts, or chocolate chips to enhance the texture and flavor complexity.
Recipe Steps
Step 1
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for an easier cleanup option.
Step 2
Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the leavening agent and spices are evenly distributed throughout the cake.
Step 3
Combine Wet Ingredients: In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the condensed tomato soup. The mixture may look unconventional, but trust the process.
Step 4
Integrate Dry with Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, which can result in a dense cake. If using raisins or nuts, fold them in at this point.
Step 5
Bake to Perfection: Pour the batter into the prepared baking pan. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage Options
To maintain its moistness, store the cooled cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator, where it will stay fresh for up to a week. For even longer storage, the cake can be frozen. Ensure it’s tightly wrapped, and it will maintain its quality for up to three months. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature or gently reheat in the oven before serving.
Variations & Substitutions
This cake’s flexibility makes it perfect for catering to dietary preferences or experimenting with new flavors. For a more health-conscious version, substitute the all-purpose flour with almond flour for a gluten-free alternative. Add a touch of maple syrup for natural sweetness if you’re cutting down on refined sugars. Try incorporating dried cranberries and walnuts instead of raisins for a tangier twist. A Cream Cheese Frosting pairs deliciously with this cake, adding a tangy contrast to its sweet warmth.
Serving Suggestions
This cake becomes a star at any gathering, whether part of a holiday feast or a casual afternoon tea. Serve it as a simple, delicious dessert topped with whipped cream or a scoop of vanilla Ice Cream for added indulgence. You can also dress it up with a dusting of powdered sugar for a sufficient garnish. Accompany each slice with a warm cup of tea or coffee to enhance the aromatic spices of the cake.
Frequently Asked Questions
Can I use any other substitute for tomato soup? Absolutely, though the condensed tomato soup is key to the cake’s unique texture and flavor. If you must substitute, a homemade version of condensed tomato soup may work. Mix tomato paste with reduced broth and a bit of sugar to get closer to the consistency and taste. Keep in mind this will slightly change the final outcome.
Does the cake taste like tomatoes? Surprisingly, no! While the tomato soup is a significant ingredient, it fades into the background during baking. The spices primarily flavor the cake, giving it a warm, rich taste. Tasters would be hard-pressed to identify tomato soup as the secret ingredient without prior knowledge.
How do I know if I overbaked the cake? Check your cake with a toothpick or cake tester around the 30-minute mark. If it comes out clean or with just a few crumbs clinging to it, the cake is done. An overbaked cake usually pulls away from the sides of the pan excessively and will be dry. Keeping a close eye near the end of the baking time is crucial.
Can I make this cake in advance? Yes, the cake can be made a day or two in advance, which may enhance the flavors as they meld together over time. Make sure you store it as per the guidelines to retain its moistness. Consider making extra frosting or toppings closer to serving time for the best presentation and freshness.
Is there a vegan version available? To create a vegan version of this cake, replace the butter with a plant-based margarine and use flax eggs (1 tablespoon of flaxseed meal with 3 tablespoons of water) for the eggs. Ensure the condensed soup is free from animal products, and use a non-dairy milk alternative like almond milk for mixing purposes if the batter feels too thick.
Tomato Soup Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.5 cup butter softened
- 1 cup sugar
- 1 can tomato soup 10.75 oz can, undiluted
- 2 units eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking dish.
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Stir in the tomato soup, then add the flour mixture gradually, mixing just until incorporated.
- Pour batter into prepared baking dish and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool before serving.
