Classic Vintage Tomato Soup Cake Recipe – Unique Retro Dessert Idea
Retro-Spiced Tomato Soup Sheet Cake
A nostalgic, moist spice sheet cake enriched with condensed tomato soup and warm spices, crowned with tangy cream cheese frosting.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 13×9×2-inch sheet pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon, and cloves until evenly blended.
- Add the condensed tomato soup and shortening. Beat on medium speed for 2 minutes, scraping sides to ensure a silky batter.
- Stir in the eggs and water, then switch to low speed and mix for another minute until fully incorporated.
- Spread the batter into the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely, then frost generously with homemade cream cheese frosting.
Retro-Spiced Tomato Soup Sheet Cake
Rediscover a 1960s classic with this moist, warmly spiced sheet cake—its secret is a can of condensed tomato soup that keeps it tender and flavorful. A swirl of cream cheese frosting finishes it off with a tangy-sweet flourish.
Why You’ll Love It
- Pantry-friendly: uses basic ingredients you likely have on hand.
- Moist & spiced: tomato soup and aromatic spices deliver a rich, tender crumb.
- Conversation starter: perfect for potlucks, tea time, or an unexpected dessert treat.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground allspice
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 (10.25-oz) can condensed tomato soup
- ½ cup shortening
- 2 large eggs
- ¼ cup water
- 1 batch cream cheese frosting (linked recipe)
Mix-In Ideas: Stir in ½ cup chopped pecans, walnuts, or dried cranberries for a textural pop.
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9×2-inch pan and set aside.
- Whisk together flour, sugar, baking powder, baking soda, allspice, cinnamon, and cloves in a large bowl.
- Add tomato soup and shortening. Beat 2 minutes on medium, scraping bowl.
- Pour in eggs and water. Mix on low until just combined.
- Spread batter in pan and bake 35–40 minutes, until a toothpick comes out clean.
- Allow cake to cool completely, then frost with cream cheese frosting.
Special Tips
- Butter Swap: Replace shortening with melted butter for a richer flavor.
- Ventilated Bake: Turn on oven convection mode if available to crisp the edges lightly.
- Layer Up: Divide batter between two 8-inch round pans for a stacked cake—ideal for parties.
Storage
- At room temperature: keep in an airtight container up to 2 days.
- Refrigerated: store covered up to 7 days; bring to room temp before serving.
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Recipe adapted by The Recipe Critic
Source: therecipecritic.com
