That’s right, you read that title correctly. Tomato spice cake! But don’t worry, it tastes nothing like tomatoes, I promise. I wouldn’t do that to y’all 😉
I did mean to share this recipe before now, but Jay came down with a cold and then I did too, and you know how it is when you’re sick. Most everything food related looks disgusting, so I figured it was a good idea to actually feel like blogging about food before I did so. Makes sense, huh?
I first tried this cake a while back when a co-worker brought it in. I loved it and wanted to give it a try myself. I don’t know if this is the same recipe she used, but mine comes straight from Campbell’s and it was really good!
I know that this cake originally came from the Depression era when milk and eggs were scare, so the soup was used as the main moistening ingredient. This recipe does have eggs so I’m sure it’s not completely authentic. But eggs aren’t exactly scarce any more, right? So we can be a bit extravagant and add eggs!
If you’re looking to try something a little different then give this a try because it’s delicious! Until next time, happy cooking 🙂
Tomato Spice Cake
- 2 cups flour
- 1 1/3 cups sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 can Campbell’s Tomato Soup
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup water
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 Tb milk
- 1 tsp vanilla extract
- 16 ounces powdered sugar
Preheat oven to 350 degrees. Grease a 13×9 baking pan.
In a large mixing bowl, combine the dry ingredients. Add the soup, oil, eggs, and water, mixing until well combined. Pour into the prepared baking pan.
Bake for 40 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
For the frosting, beat together the cream cheese, milk, and vanilla until creamy. Slowly beat in the powdered sugar until frosting is the desired consistency.