26 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
christmas cookies
christmas baking
christmas candy
candy recipes
easter baking
valentine's baking
baking history

Subscribe Now

Tomato Spice Cake Recipe & Video

Printer Friendly Page

This is a recipe for a Tomato Spice Cake. Also known as a Tomato Soup Cake, a Mystery Cake, or a Surprise Cake. Of course, the "mystery" or "surprise" refers to the addition of a can of tomato soup to the cake batter. This cake was first made with canned tomatoes and was considered a cake you made in the winter. Later the recipe changed from using canned tomatoes to a can of tomato soup. I know it sounds a little weird, adding tomato soup to a cake batter. But when you think about it, it isn't so weird as tomatoes are a fruit and they are juicy sweet. While not absolutely necessary, I like to cover the top of the cake with a cream cheese frosting, as its tanginess pairs perfectly with the sweet and spicy flavor of the cake.

It does seem a little gimmicky adding tomato soup to a cake batter. But this is a Depression era cake and at that time there was a trend to use canned soups in cooking. It seems an innovative home economist, working for Campbell's Soup, came up with a recipe in the mid 1920s for adding tomato soup to a cake batter. The tomato soup actually replaces the liquid (milk) normally used when making a butter cake. Don't worry, the cake doesn't have a tomato flavor, it just adds sweetness and makes the cake wonderfully moist. And the tomato soup, along with the ground cinnamon, colors the batter a pretty pumpkin color. I added chopped nuts (can use pecans, walnuts, or hazelnuts) to the batter, but raisins are also a popular addition. Delicious with or without the cream cheese frosting.
Related Recipes You May Like

Chocolate Mayonnaise Cake

Coca-Cola Cake

Carrot Sheet Cake

 Carrot Cake

Chocolate Zucchini Bread

 Zucchini Bread

Tomato Spice Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, a (9 x 5 x 3 inch) (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Place the pecans (or walnuts) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Let cool and then coarsely chop.

In a bowl, whisk or sift the flour with the baking powder, salt, and ground spices.

In another bowl, stir the baking soda into the tomato soup.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat, on medium high speed, until the mixture is light and fluffy (about three minutes). Scrape down the sides and bottom of your bowl as needed. Next, add the eggs, one at a time, and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) with the tomato soup (in two additions), beginning and ending with the flour. Stir in the chopped nuts.

Pour the batter into the pan, smoothing the top with the back of a spoon or offset spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean (the sides of the cake will just be starting to pull away from the sides of the pan). Place the cake on a wire rack and let cool for about 10 minutes before removing from pan. Let cool completely before covering the top of the cake with the Cream Cheese Frosting.

Cream Cheese Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until smooth. Add the vanilla extract and powdered sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed. 

Makes 1 Loaf.

View comments on this recipe on YouTube

Tomato Spice Cake:

1 cup (100 grams) pecans or walnuts

1 3/4 cups (225 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) salt

3/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1 - 10 3/4 ounce can of tomato soup (305 grams)

1/2 teaspoon (2 grams) baking soda

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs (100 grams), at room temperature

Cream Cheese Frosting: (optional)

2 tablespoons (28 grams) unsalted butter, at room temperature

3 ounces (90 grams) full fat cream cheese, at room temperature

1/4 teaspoon (1 gram) pure vanilla extract

1/2 cup (60 grams) confectioners (icing or powdered) sugar, sifted

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2023 iFood Media LLC