Tomato Soup Cake with Boiled Caramel Frosting

Why You’ll Love This Recipe

Tomato Soup Cake is a nostalgic dessert that’s often loved for its moist texture and unexpected ingredients. The boiled caramel frosting is rich and sweet, offering a lovely contrast to the spiced cake. It’s easy to make, and the combination of flavors is sure to intrigue and satisfy your guests. Whether you’re making it for a special occasion or just want to try something new, this cake will not disappoint!

Ingredients

For the Cake:

• 1 can (10 ½ oz) condensed tomato soup

• 2 cups all-purpose flour

• 1 ½ teaspoons baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• 1 teaspoon salt

• ½ cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup raisins (optional)

• 1 cup chopped walnuts or pecans (optional)

For the Boiled Caramel Frosting:

• 1 cup brown sugar (packed)

• ½ cup unsalted butter

• ¼ cup milk

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 ½ cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottom with parchment paper.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

3. Prepare the Wet Ingredients: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes using an electric mixer. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add the Tomato Soup: Pour in the condensed tomato soup and mix until well combined. The soup will add moisture and make the batter a bit thinner, but that’s normal.

5. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The batter will be a bit thick.

6. Add the Raisins and Nuts (optional): Stir in the raisins and chopped walnuts or pecans (if using) for added texture and flavor.

7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Boiled Caramel Frosting:

8. Boil the Caramel: In a medium saucepan, combine the brown sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly. Let the mixture boil for 1-2 minutes.

9. Cool the Frosting: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool for about 10 minutes. Once it cools slightly, gradually add the powdered sugar and beat with a hand mixer until the frosting is smooth and spreadable.

Frost the Cake:

10. Assemble the Cake: Once the cakes are completely cool, spread a generous amount of the boiled caramel frosting between the two cake layers and on top. You can also frost the sides of the cake if you prefer.

11. Serve and Enjoy: Allow the frosting to set before slicing and serving. The frosting will firm up as it cools, giving the cake a glossy, smooth finish.

Servings and Timing

• Servings: 10-12

• Prep Time: 20 minutes

• Cook Time: 30-35 minutes

• Total Time: 1.5 hours (including cooling time)

Variations

• Add Coconut: For a tropical twist, you can add shredded coconut to the cake batter.

• Spiced Caramel Frosting: For extra warmth, try adding a pinch of cinnamon or nutmeg to the caramel frosting.

• Apple Version: Substitute the raisins for chopped apples for a more autumn-inspired flavor.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to 5 days.

• Freezing: You can freeze the cake for up to 1 month. To freeze, wrap it tightly in plastic wrap and foil. Thaw at room temperature before serving.

• Reheating: To enjoy the cake warm, microwave individual slices for 10-15 seconds, or warm the whole cake in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make this cake without raisins?

Yes, you can omit the raisins if you prefer. The cake will still be delicious and flavorful without them.

Can I make this cake without the frosting?

While the boiled caramel frosting is a key component of the cake, you can make a simple glaze or use a cream cheese frosting if you prefer something different.

Can I make this cake in advance?

Yes, this cake can be made a day or two in advance. In fact, it often tastes better after the flavors have had time to meld. Store it in an airtight container at room temperature or in the fridge.

Can I use fresh tomato instead of canned soup?

This recipe calls for condensed tomato soup, which provides a unique moisture and texture. Fresh tomatoes wouldn’t provide the same consistency or flavor, so it’s best to use canned condensed tomato soup for this cake.

Conclusion

Tomato Soup Cake with Boiled Caramel Frosting is a deliciously unique and indulgent dessert that combines the unexpected ingredient of tomato soup with traditional cake spices and a rich caramel frosting. It’s a nostalgic treat that’s perfect for any special occasion or whenever you’re craving something sweet and comforting. The moist cake and creamy frosting are the perfect combination, making this dessert a standout at any gathering!

Tomato Soup Cake with Boiled Caramel Frosting

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1.5 hours
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Tomato Soup Cake with Boiled Caramel Frosting is a unique and flavorful dessert that combines the unexpected ingredient of tomato soup with warm spices and a rich, creamy caramel frosting. This moist cake is a perfect balance of sweetness and spice, and it’s sure to be a conversation starter. Whether you’re making it for a special occasion or a cozy treat, this cake is guaranteed to impress!

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Ingredients

For the Cake:

• 1 can (10 ½ oz) condensed tomato soup

• 2 cups all-purpose flour

• 1 ½ teaspoons baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• 1 teaspoon salt

• ½ cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup raisins (optional)

• 1 cup chopped walnuts or pecans (optional)

For the Boiled Caramel Frosting:

• 1 cup brown sugar (packed)

• ½ cup unsalted butter

• ¼ cup milk

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 ½ cups powdered sugar

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Instructions

Make the Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottom with parchment paper for easy removal.

2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

3. Prepare the Wet Ingredients:
   In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add the Tomato Soup:
   Pour in the condensed tomato soup and mix until well combined. The soup will add moisture and make the batter a bit thinner, but that’s normal.

5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The batter will be a bit thick.

6. Add the Raisins and Nuts (optional):
   Stir in the raisins and chopped walnuts or pecans (if using) for added texture and flavor.

7. Bake the Cake:
   Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Boiled Caramel Frosting:

1. Boil the Caramel:
   In a medium saucepan, combine the brown sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly. Let the mixture boil for 1-2 minutes.

2. Cool the Frosting:
   Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool for about 10 minutes. Once it cools slightly, gradually add the powdered sugar and beat with a hand mixer until the frosting is smooth and spreadable.

Frost the Cake:

1. Assemble the Cake:
   Once the cakes are completely cool, spread a generous amount of the boiled caramel frosting between the two cake layers and on top. You can also frost the sides of the cake if you prefer.

2. Serve and Enjoy:
   Allow the frosting to set before slicing and serving. The frosting will firm up as it cools, giving the cake a glossy, smooth finish.

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Notes

Add Coconut: For a tropical twist, you can add shredded coconut to the cake batter.Spiced Caramel Frosting: For extra warmth, try adding a pinch of cinnamon or nutmeg to the caramel frosting.Apple Version: Substitute the raisins for chopped apples for a more autumn-inspired flavor