Tomato Soup Spice Cake
Recipe courtesy of Casey Elsass for Food Network Kitchen

Tomato Soup Spice Cake

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 10 min
  • Yield: 9 servings
It sounds like a joke on paper, but this cake is the definition of “trust the process.” A can of tomato soup somehow adds a ton of moisture and vanishes into the background while a trio of warm spices—cinnamon, nutmeg and cloves—take the lead. This recipe started from Depression Era necessity with the soup providing the richness and structure, usually coming from eggs. It hit peak popularity in the 1950s and beyond, becoming a staple of home cooking for generations. With a list of common pantry items, a lightning-fast assembly and the perfect balance of flavor, it’ll quickly become your go-to cake.



  1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray.
  2. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together.
  3. Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
  4. Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream.