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Tomato Soup Cake

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A vintage favorite that surprises everyone! This moist, warmly spiced cake uses canned tomato soup for richness and flavor — but no one will guess the secret ingredient. Frosted with cream cheese frosting, it’s perfect for April Fool’s or any time you want a fun baking twist.
  • Category: Dessert
  • Baked
  • Skill Level: Beginner
tomato soup cake frosted - KCA

Prep: 15 minutes | Bake: 35 minutes | Yield: 12–15 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 can tomato soup
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1/4 cup water
  • Cream cheese frosting

Instructions

  1. Preheat oven to 350°F. Grease a 13x9-inch pan or two round cake pans.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, cloves, and nutmeg.
  3. In a separate bowl, blend tomato soup, shortening, eggs, and water until smooth.
  4. Add wet ingredients to dry ingredients and mix until well combined.
  5. Pour batter into prepared pan(s).
  6. Bake 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before frosting with cream cheese frosting.

Kid-Friendly Tips

  • Let kids help measure and mix dry ingredients.
  • Have them guess the secret ingredient after tasting!
  • Use a hand mixer for extra smooth batter.

Fun Variations

  • Add chopped walnuts or raisins.
  • Make cupcakes instead of a sheet cake.
  • Sprinkle cinnamon sugar on top of frosting.

Notes

The tomato soup enhances moisture and spice flavor without making the cake taste like tomatoes. Store covered at room temperature for up to 2 days or refrigerate if frosted with cream cheese.

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Recipe, image and content from Kids-Cooking-Activities.com