Yes, you read that right. Tomato Soup Cake is a 1950's classic, stemming from the days of World War II rationing when inventiveness was the order of the day. The taste of Tomato Soup Cake invokes the same tender, moist, spiced flavor of a carrot cake with just a tad more brightness. It's a nostalgic treat with a gorgeous, sunrise-orange color to get your spirits rising. Top it with a layer of buttercream frosting for that perfect balance of flavors.
Ingredients• 2 cups cake flour • 1 1/2 teaspoons cinnamon • 1 teaspoon baking soda • 1/2 teaspoon ground nutmeg • 1/4 teaspoon ground cloves • 1/4 teaspoon baking powder • 1/4 teaspoon salt • 1/4 cup unsalted butter, softened • 1 cup granulated sugar • 1 egg • 1 (10.75-ounce) can tomato soup • buttercream frosting, optional, for topping and serving
Preheat the oven to 350 degrees F.
Grease an 8-inch square cake pan.
Pour the flour, cinnamon, baking soda, nutmeg, cloves, baking powder, and salt into a large bowl.
Sift the ingredients together three times. This helps ensure the best cake texture.
In the bowl of a stand mixer, add the butter and the sugar and blend together on medium-high speed for about 2-3 minutes. Scrape down the sides of the bowl at least once during mixing.
Add in the egg and blend together on medium-high speed until the mixture is light in color, with lots of air incorporated, for about 5 minutes.
Reduce the mixing speed to low.
Pour about half of the dry ingredient mixture into the bowl of the stand mixer as it runs. Mix for a few seconds.
Immediately pour in the tomato soup. Mix for a few seconds.
Add in the remaining dry ingredient mixture and mix until all the dry ingredients are just combined, then immediately stop mixing. Over-mixing can cause gluten development, which will ruin the texture.
Pour the batter into the greased cake pan.
Bake the cake until a toothpick inserted into the center comes out relatively clean, about 35-40 minutes.
Remove the pan from the oven and place it on a cooling rack. Let it sit for 10 minutes.
Remove the cake from the pan and let it cool completely.
Frost with buttercream and serve.