Tomato Soup Spice Cake is a quirky yet classic dessert that originated in the mid-20th century. It was mainly popularized by Campbell's Soup as a creative way to use their condensed tomato soup unexpectedly. The concept may sound odd initially, but the tomato soup adds moisture and a subtle tanginess to the cake, while the warm spices—like cinnamon, cloves, and nutmeg—create a rich, spiced flavour profile. The result is a cake that is moist, tender, and surprisingly devoid of any distinct tomato flavour.

The cake became a beloved household recipe in the 1950s and 1960s, especially during a time when convenience foods were on the rise and companies like Campbell's encouraged home cooks to use their products in versatile ways. Sneaking vegetables (or a vegetable-based product) into dessert was part of the post-World War II American ingenuity that embraced processed foods as a means of ease and innovation in cooking.

Pairing the cake with cream cheese icing brings a creamy, tangy contrast to the warm spices in the cake, making it a delightful treat for those who love traditional spice cakes with a unique twist. This retro dessert holds nostalgic value for many and remains a conversation starter, often surprising those who taste it with its rich flavour and soft texture. Despite its unusual ingredient, the tomato soup, it's a cake that's beloved by generations and continues to be baked in kitchens today.

👇 RECIPE BELOW
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Ingredients:

For the Cake:
1 can (10 3/4 oz) condensed tomato soup
1/2 cup butter, softened (113g / 4 oz / 8 tbsp)
1 1/2 cups sugar (300g / 10.6 oz)
2 large eggs
2 cups all-purpose flour (250g / 8.8 oz)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup water
1/2 cup raisins (optional)

For the Cream Cheese Icing:
8 oz cream cheese, softened (226g)
1/4 cup butter, softened (57g / 2 oz / 4 tbsp)
2 cups powdered sugar (240g / 8.5 oz)
1 teaspoon vanilla extract


Preheat the oven to 175°C (350°F)
Bake 40 - 45 mins
Air Fryer 160°C (320°F)
Bake 30 - 35 mins
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Until inserted skewer is clean

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