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Old-Fashioned 1950 Tomato Soup Cake Recipe

This unique vintage cake, a popular recipe from the 1950s, combines condensed tomato soup with warm spices to create a moist, flavorful dessert.
Topped with a rich cream cheese and chocolate frosting, this old-fashioned treat is unexpectedly delicious.
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Prep Time 30 minutes
Cook Time 55 minutes
Course Dessert

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 9x5-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.
Keyword 1950s dessert, Campbell’s soup cake, classic spice cake, easy historical recipes, nostalgic baking ideas, old recipes, old-fashioned cake pudding, retro baking, tomato soup cake, unique cake recipes, Vintage cake recipe
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