Experience a true piece of Americana with the classic Campbell’s Tomato Soup Spice Cake. This viral, retro recipe created by Campbell’s rose to popularity in the 1950s as a clever way to add moisture and depth to a traditional spice cake using Campbell’s Condensed Tomato Soup. The iconic “mystery cake” combines the warmth of cinnamon and cloves with an unexpected ingredient to create a tender, moist crumb and signature color that has stood the test of time. It often prompts a simple question: what does tomato soup cake taste like? The result is a richly spiced cake similar to a classic spice or carrot cake, without any tomato flavor. Topped with silky cream cheese frosting, this old-fashioned dessert is seeing trending interest for a reason. It delivers a nostalgic yet unexpected twist that is sure to be the talk of your next gathering.
Step 1
Heat the oven to 350°F. While the oven is heating, grease and flour a 13x9x2 inch baking pan or 2 (8-inch) round baking pans. Whisk the flour, baking powder, baking soda, allspice, cinnamon and cloves in a large bowl until evenly mixed.
Step 2
Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy, about 3 to 4 minutes. Add the eggs, one at a time, beating just until mixed after each addition. Add 1/4 cup milk and the soup, beating until well blended. Add the flour mixture and beat on low just until well blended. Pour the batter into the prepared baking pan(s).
Step 3
Bake 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pans on a wire racks for 20 minutes.
Step 4
While the cake is cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed- frosting should be smooth and hold its shape when lifted with a spoon, but still soft enough to spread). Frost the cake with the frosting. Sprinkle with chopped walnuts, if desired. Refrigerate cake until ready to serve.
