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–+ servings

Soup Cake

Diner-StyleOvenSweet
Time :2 hours 35 minutes
Yield :10 servings
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Soup Cake combines spices with a can of tomato soup for a unexpectedly delightful dessert.
The first time I encountered the marvel of Soup Cake was during an unexpectedly charming visit to my eccentric Aunt May's farmhouse. It was a 'Meet-the-Parents' meal with my then-boyfriend, now-husband. Aunt May, known for culinary surprises, welcomed us with the comforting aroma of spices dancing through her kitchen. As we sat down at her rustic table, she placed a beautiful cake crowned with cream cheese frosting before us. In all its glory, the secret ingredient was revealed: condensed tomato soup. At first, I was skeptical, but the blend of cinnamon, nutmeg, and cardamom, paired with the tangy cream cheese, created an unexpected harmony that was utterly delightful. I learned that a bit of baking soda was added to the soup to create a fizz that lightens the batter—Aunt May's trademark technique.
The real magic of the day wasn't just this quirky cake. It was watching my family embrace such an unusual dish with joyful curiosity. All around me were nods of approval and requests for second slices. Aunt May casually mentioned how she always plumped her raisins in a bit of warm water before folding them into the batter, ensuring they remained tender within the cake. After that visit, this cake became a staple for our future family gatherings, reminding me that love and cooking are both about embracing the unexpected. To this day, I laugh about how a little can of tomato soup turned a meeting into a cherished tradition.

Ingredients

For the soup cake:

  • baking spray with flour to taste, for greasing the pans
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1 (10.75-ounce) can condensed tomato soup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup golden raisins

For the cream cheese frosting:

  • 1 (8-ounce) package cream cheese room temperature
  • 6 tablespoons unsalted butter room temperature
  • 3 cups confectioners' sugar sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Directions

  • Preheat the oven to 350 degrees F.
  • Coat two 8-inch round cake pans with the baking spray with flour.
  • In a medium bowl, add the flour, the baking powder, the cinnamon, the nutmeg, the cardamom, the allspice, and 1/4 teaspoon of the salt and whisk to combine.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and 1/2 cup of the butter and mix on medium-high speed until it is light and fluffy, about 3-4 minutes.
  • Reduce the mixer to low speed. Add the eggs, 1 at a time, to the butter mixture and beat until it is just combined. Scrape down the sides of the bowl after each addition, as needed.
  • In a second medium bowl, add the tomato soup and the baking soda and mix to combine. Note: The mixture will fizz.
  • With the mixer on low speed, gradually add 1 teaspoon of the vanilla extract and the soup mixture to the butter mixture and beat until it is combined, about 1 minute.
  • With the mixer on low speed, gradually add the flour mixture to the soup mixture until it is just combined. Stop the mixer, as needed, to scrape down the sides of the bowl.
  • Fold the raisins into the cake batter.
  • Evenly pour the cake batter into the prepared cake pans.
  • Bake the cakes until a toothpick inserted into the center comes out clean, about 25-30 minutes.
  • Transfer the cake pans to a wire rack and let them cool, about 15 minutes.
  • Invert the cakes onto the wire rack and let them cool completely, about 45 minutes.
  • Clean the stand mixer's bowl.
  • Add the cream cheese and the remaining butter to the clean bowl and beat on medium-high speed until it is pale and fluffy, about 30 seconds-1 minute.
  • Reduce the mixer's speed to low, then gradually add the confectioners' sugar to the cream cheese mixture.
  • Add the remaining vanilla and the remaining salt to the frosting mixture and beat on low speed until it is just incorporated, about 30 seconds.
  • Place 1 of the cooled cakes on a serving plate, then evenly spread 1 cup of the frosting over the top.
  • Top the frosted cake with the remaining cooled cake and evenly spread the remaining frosting over the top and down the sides.
  • Place the cake in the refrigerator and chill, uncovered, about 30 minutes.
  • Slice and serve.
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