Tomato Soup Cake

Since today is the officially the first day of fall, I thought I would share this cake by Nancie McDermott from her Southern Cakes cookbook. This is a delicious spice cake, that happens to have a can of tomato soup in it. The cake is full of flavor and sweetness. It is perfect for fall. Along with tomato soup, the cake has cinnamon, cloves, and allspice. All together they make up a wonderful fall treat.

I first tried this recipe when I was in college, when my roommate Julia, received this cookbook. We made this cake and it turned out much better than you would think. Julia was very curious to try this recipe, but I was a little leery. Let’s face it, it has tomato soup in it. However, we made it and it was delicious. Julia and I loved the cake. We cooked a lot in college and learned a lot in the kitchen then. We even had several cook-offs with some of our friends. And we lost one and we won one. We don’t talk about the year we lost. I blame it on unfair judging, but that a story for another time. Julia and I made a lot food in college, and this Tomato Soup Cake is one of the recipes that has always stood out to me.

Enjoy! The link to Nancie’s cookbook is below.

2014-09-23 17.14.53

Tomato Soup Cake:

  • 2 c. all-purpose flour
  • 1 1/3 c. sugar
  • 1 Tb plus 1 tsp baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp ground cloves
  • One 10 3/4 oz can condensed tomato soup
  • 1/2 c. butter, softened
  • 2 eggs
  • 1/4 c. water
  • One recipe, cream cheese frosting (See Below)



Preheat oven to 350 degrees. and grease a 9×13 or two 8 inch round pans. In a large bowl, combine the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves. Add the tomato soup, butter, eggs and water into the bowl. Using a whisk or mixer on low speed, beat all ingredients until smooth. Pour the batter in prepared cake pans, and bake at 350 degrees for 25 minutes for the rounds pans, 30 minutes for the 9×13, or until golden brown, spring back when touched lightly in the center. Cool cake on a wire rack. Once cooled ice the cake.


Basic Cream Cheese Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1 Tb milk
  • 1 tsp. vanilla
  • 4 c.powdered sugar


Beat cream cheese, milk and vanilla in medium bowl with mixer on low speed until smooth. Gradually beat in powdered sugar, until smooth and spreadable.




Link to Nancie McDermott’s Cookbook


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s