TOMATO SOUP CAKE
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Make this magic Tomato Soup Cake! It's based on a classic retro 1950s recipe, with a whole can of soup in it.
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You can't taste the soup in the moist and fluffy spice layer cake.
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I know, you're thinking TOMATO SOUP CAKE???? I was too. And then I tried it...
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INGREDIENTS
– condensed tomato soup – baking soda – white sugar – unsalted butter – eggs – vanilla extract – all-purpose flour (plain flour) – baking powder
Full Ingredients
Preheat the oven to 350°F/175°C. Lightly grease 2 x 8-inch/20cm round cake pans.
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Add the condensed tomato soup (don’t add water) to a bowl and stir in the baking soda (it will puff up a bit as it reacts with the acidity). Set aside while preparing the rest of the ingredients.
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Add the sugar and butter to a mixing bowl and beat with an electric mixer then beat in the eggs, one at a time, and the vanilla.
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Mix in the tomato soup. Sift in the flour, baking powder and spices, then gently mix to combine.
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Pour the mixture into the prepared pans and bake for 25 minutes or until an inserted toothpick comes out clean.
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