Tomato soup and cake may seem like an unlikely pairing, but this surprising combination has been delighting homebakers for decades.
Emerging in the early 20th century, this recipe became especially popular in the 1950s, when canned goods were a staple in American kitchens.
What started as a clever way to add moisture and depth to a cake transformed into a nostalgic favorite that still intrigues bakers today.
Why It Works
Tomato soup may seem like an odd addition, but it serves multiple purposes in this recipe.
The acidity of the tomatoes enhances the depth of the spices, bringing out their warmth without overpowering the sweetness of the cake.
The soup also provides moisture, ensuring the loaf remains soft and tender, even days after baking.
Unlike traditional spice cakes that require ingredients like buttermilk or sour cream, tomato soup cake achieves its signature texture with just a simple canned ingredient. This convenience made it a favorite for mid-century bakers who valued quick and reliable recipes.
A Nostalgic Taste of the Past
Biting into a slice of tomato soup cake is like stepping back in time. The spices, combined with the slight tang from the soup, create a nostalgic flavor reminiscent of holiday desserts and family gatherings.
For those who grew up in households where this cake was a staple, it brings back memories of vintage kitchen traditions and handwritten recipe cards.
While it may not be as common in modern bakeries, this cake still holds a special place among those who appreciate old recipes from the 1950s.
Pairing & Serving Suggestions
Tomato soup cake is best enjoyed with a simple yet rich frosting. A cream cheese-based frosting balances the spiced cake with its tangy smoothness, while a chocolate-infused version adds an extra layer of decadence.
For a classic presentation, a light dusting of powdered sugar also works beautifully.
Pair this cake with a cup of strong coffee or black tea for an afternoon treat. It also makes a great addition to holiday dessert spreads, especially when served alongside traditional spice cakes and fruit-based treats.
Customizing the Recipe
One of the best aspects of this cake is its versatility. While the classic version stays true to the original ingredients, a few modifications can cater to different dietary preferences:
- Gluten-free: Swap out the all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-free: Use plant-based butter and a dairy-free frosting alternative.
- Lower sugar: Reduce the sugar content by using a natural sweetener like honey or maple syrup.
Experimenting with add-ins like chopped nuts, raisins, or even a hint of orange zest can add another dimension of flavor to this vintage cake.
Bringing a Forgotten Classic Back to Life
Tomato soup cake is a perfect example of how creative baking traditions from the past continue to inspire modern kitchens.
While it may sound unconventional, its balance of spice, sweetness, and texture proves why it became a beloved dessert in the 1950s.
By revisiting old recipes like this one, home bakers can appreciate the ingenuity and resourcefulness that defined mid-century cooking.
Old-Fashioned 1950 Tomato Soup Cake Recipe
Ingredients
Cake
- 2 tablespoons butter softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 10.75-ounce can condensed tomato soup
- 1 teaspoon baking soda
Frosting
- 3 ounces cream cheese softened
- 3 tablespoons whole milk
- 3 cups powdered sugar
- 1 ounce bitter chocolate melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
For the Cake
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan to prevent sticking.
- In a large mixing bowl, cream the butter and sugar together until the mixture resembles coarse crumbs.
- In another bowl, whisk together the flour, cloves, cinnamon, nutmeg, and salt to evenly distribute the spices.
- In a separate bowl, stir the condensed tomato soup and baking soda together until fully incorporated.
- Quickly alternate adding portions of the flour mixture and the tomato soup mixture into the creamed butter and sugar, stirring gently just until combined. Avoid overmixing.
- Pour the batter into the greased loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Frosting
- Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Gradually add the milk while continuing to mix.
- Slowly incorporate the powdered sugar, adding about 2 tablespoons at a time, beating thoroughly after each addition.
- Blend in the melted chocolate, vanilla extract, and salt, mixing until the frosting is creamy and smooth.
- Once the cake has completely cooled, spread or pipe the frosting over the top before serving.
Notes
- For extra richness, consider adding chopped nuts or raisins to the batter.
- Let the frosting fully set before slicing for the best texture.
- Store leftovers in an airtight container to keep the cake moist.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.