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It’s time to convey again the retro Tomato Soup Cake! In 1960, it was one of many first recipes to look on a Campbell’s soup label. It resembles a moist and scrumptious spice cake topped with cream cheese frosting. I do know you’re skeptical, however belief me, it would knock your socks off!
Causes You’ll Love This Recipe
- Easy Substances & Directions: Made with pantry staples, this tomato soup cake is straightforward to whip up with out difficult strategies.
- Moist & Flavorful: The tomato soup retains the cake extremely mushy, whereas heat spices like cinnamon, cloves, and allspice add wealthy, cozy flavors.
- Excellent for Any Event: Whether or not for a vacation, afternoon tea, or only a enjoyable baking challenge, this cake (like my chocolate mayonnaise cake) is at all times a dialog starter!
Substances Wanted
*** Enjoyable Combine-In Concepts: Combine in your favourite chopped nuts, pecans, walnuts, or dried fruit like raisins for a pleasant crunch and a pop of sweetness.
Learn how to Make Tomato Soup Cake
This distinctive, old school dessert combines easy pantry staples with a can of tomato soup to create a moist, spiced cake with a touch of sweetness. The soup may appear sudden, nevertheless it enhances the feel and taste, making this cake irresistibly mushy and scrumptious. Comply with these steps to convey this nostalgic deal with to life!
- Prep and Mix Dry Substances: Preheat the oven to 350ºF and spray a 13 x 9 x 2-inch pan with non-stick cooking spray. In a big mixing bowl, add the flour, granulated sugar, baking powder, baking soda, allspice, floor cinnamon, and floor cloves. Whisk to mix.
- Combine: Add the condensed tomato soup and shortening into the flour combination. Beat with an electrical mixer for two minutes, scraping the edges and backside of the bowl till all of the substances are evenly mixed.
- Add: Add the eggs and water into the combination and beat for 2 minutes, scrape the bowl regularly.
- Bake and Frost: Pour the batter into the ready baking pan. Bake for 35-40 minutes or till a toothpick comes out clear when inserted within the heart of the cake. Let cool fully, then frost with my home made Cream Cheese Frosting!
Ideas & Enjoyable Twists for the Finest Tomato Soup Cake!
Listed here are some useful suggestions and totally different variations to attempt if you make this enjoyable, classic campbell tomato soup cake! Whether or not you keep on with the traditional recipe or put your personal twist on it, this cake is certain to be liked by all.
- Spice it up! Be happy to vary up the spices relying in your style choice. Attempt including 1/4 teaspoon of nutmeg, ginger, or cardamon to make it your personal.
- The Excellent Frosting! I extremely suggest my home made Cream Cheese Frosting; it’s the very best! However when you’re in a time crunch you need to use store-bought.
- Make it a Showstopper with Layers! Bake in two greased and floured 8 or 9-inch spherical cake pans for 25-Half-hour. Stack and frost the layers for a lovely presentation!
Storing Leftover Tomato Soup Cake
I really like this tomato cake as a result of it’s so simple to retailer and serve, and the leftovers are scrumptious! Right here is find out how to retailer your leftover cake . . . when you’re fortunate sufficient to have any!
- On the Counter: Retailer cake in an hermetic container for as much as 2 days at room temperature.
- Within the Fridge: You may as well retailer your cake in an hermetic container within the fridge for as much as 7 days.
Extra Easy Cake Recipes
In case you love a easy home made cake, you’re in the suitable place! Now we have loads of favourite recipes you’ll wish to attempt. They’re excellent for any event and are at all times a crowd-pleaser!
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Preheat the oven to 350 levels Fahrenheit and spray a 13 x 9 x 2-inch pan with non-stick cooking spray.
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In a big bowl, add 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons allspice, 1 teaspoon floor cinnamon, and ½ teaspoon floor cloves. Whisk collectively to mix.
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Add 1 (10.25-ounce) can condensed tomato soup and ½ cup shortening to the flour combination and beat for two minutes. Scrape the edges and backside of the bowl till all of the substances are evenly mixed.
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Add 2 massive eggs and ¼ cup water to the combination and beat for 1-2 minutes, scraping the bowl regularly.
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Pour batter into the ready baking pan. Bake for 35-40 minutes or till a toothpick comes out clear when inserted within the heart of the cake. Cool the cake fully, then frost with my home made Cream Cheese Frosting.
Energy: 260kcalCarbohydrates: 42gProtein: 3gFats: 10gSaturated Fats: 2gPolyunsaturated Fats: 3gMonounsaturated Fats: 4gTrans Fats: 1gLdl cholesterol: 27mgSodium: 245mgPotassium: 38mgFiber: 1gSugar: 25gVitamin A: 42IUVitamin C: 0.1mgCalcium: 90mgIron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
