Tomato Spice Cake
A moist and flavorful spice cake infused with tomato soup, cinnamon, and allspice, topped with creamy cream cheese frosting—perfect for cozy gatherings and dessert lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Generously grease and flour two 8 or 9-inch round layer pans or a 13 x 9 x 2-inch oblong pan.
- Measure dry ingredients into a large bowl.
- Add condensed tomato soup and shortening to the dry ingredients.
- Beat at low to medium speed for 2 minutes, scraping sides and bottom of the bowl constantly.
- Add eggs and water.
- Beat for 2 minutes more, scraping the bowl frequently.
- Pour the batter into the prepared pans.
- Bake for 35 to 40 minutes.
- Let the cake stand in pans for 10 minutes, then remove.
- Cool completely before frosting.
- Frost with cream cheese frosting.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you want to reduce sugar, you can substitute half with applesauce. Make sure to beat the batter well after adding the eggs and water to achieve the best rise. If you're out of allspice, a combination of nutmeg and cinnamon can work as a substitute.
Serving Suggestions
This Tomato Spice Cake is delightful on its own but pairs beautifully with cream cheese frosting for a rich complement. Serve with a side of fresh fruit or a scoop of vanilla ice cream for a satisfying dessert. Consider serving alongside a cup of spiced tea to enhance the flavors. For more delicious ideas, explore other American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you plan to reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds to maintain moisture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Spice Cake contains roughly 608 calories, with 6g protein, 56g carbohydrates, and 42g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 550mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of condensed tomato soup?
Using fresh tomatoes is not recommended as they contain too much water and will alter the cake's texture. The condensed tomato soup provides both moisture and flavor, which is essential for this recipe's success.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or add a teaspoon to help with the cake's structure. This will allow you to enjoy the unique flavors without gluten.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will add flavor and moisture to the cake while keeping it rich and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).