If you haven’t tried this recipe for our most famous spice cake yet, don’t let the secret ingredient scare you away. Tomato soup adds a beautiful reddish hue to this otherwise classic two-layer spice cake, and keeps the crumb nice and moist under the vanilla cream cheese frosting. The most fun you’ll have apart from eating Tomato Soup Spice Cake is telling people what’s inside.
cost per recipe: $6.89
Step 1
Heat the oven to 350°F. While the oven is heating, grease and flour 2 (8-inch) round baking pans (use additional butter and flour).
Step 2
Whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl.
Step 3
Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy. 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. Divide the batter between the baking pans.
Step 4
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 20 minutes.
Step 5
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). Fill and frost the cake with the frosting. Sprinkle with grated orange zest, if desired.
Question about shortening
This is not a review, but a question (Sorry - was forced to make a rating before posting). By “shortening”, does this mean shelf stable vegetable shortening that comes in a can (Crisco) or softened butter or margarine, or liquid vegetable oil? And it would be added with the other whet ingredients? I’m asking because normally I would cream solid shortening this with the sugar and eggs, and this isn’t the method indicated.
By "vegetable shortening" we do mean the shelf-stable shortening such as Crisco brand. However, you could also substitute 1 stick of softened butter. With this recipe, you don't need to cream the shortening and sugar together, simply combine the ingredients as directed and then beat the mixture with an electric mixer for 4 minutes.
Clarification needed
Great taste, but I would like some clarification. Are you supposed to add water (instructions on the back of the can) or just pour the condensed soup in? I mixed it with water, and it took about 20 minutes longer.
Hi Jared, in this recipe you should add only the amount of water called for in the ingredient list within the recipe. As a rule of thumb, when using any condensed soup in a recipe you do not need to dilute the soup per the can instructions - those instruction should only be used if preparing the product to eat as soup. When used in recipes, just follow the instructions for the particular recipe using the ingredients listed. We're so glad you enjoyed the flavor of our famous Tomato Soup Spice Cake, and we hope you will make it again!
Mother's Recipe
Never served 12 in our house. Never lasted more than about 15 minutes after it came out of the oven IF Daddy was around. Daddy would slice Momma and us kids a slice--1/4 inch approx -- and take the rest of the cake with him out the door as he went to work.
My dad’s favorite!
My mom has made this cake ever since I can remember. This is the recipe she used, however, for some reason they have omitted the 1 cup raisins & 1/2 cup chopped walnuts...and the fact that you can also put it in a loaf pan & bake at the same temperature for 70 minutes...it comes out great every time. This is one tradition that I still do & have passed it to my children, & grandchildren
The picture posted above certainly wasn't baked in a 9X13 pan
A childhood favorite.This cake is supposed to be dense and moist. Folks ruin it by adding baking powder and eggs.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.