Name: Tomato soup cake recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: australian
Ingredients: 160g butter, softened; 1 1/2 cups caster sugar; 3 eggs; 3 cups plain flour; 2 tsp baking powder; 1 tsp bicarb soda; 3 tsp ground cinnamon; 420g tin condensed tomato soup

by Greer Worsley Last updated on 04/13/2022

It sounds like a crazy concoction, but adding a tin of condensed tomato soup to your cake mix gives it a lovely soft texture and a beautiful colour - tomato is a fruit, after all! - Greer Worsley

Ingredients

160g butter, softened
1 1/2 cups caster sugar
3 eggs
3 cups plain flour
2 tsp baking powder
1 tsp bicarb soda
3 tsp ground cinnamon
420g tin condensed tomato soup

Method

Step 1

Preheat oven to 180C. Grease two 20cm round sandwich tins. Line the bases with baking paper and dust the sides lightly with flour, shaking off any excess.
Step 2

In the bowl of a stand mixer or using handheld beaters, cream butter and sugar until pale. Add eggs one at a time, beating well between each addition. Sift together flour, baking powder, bicarb and cinnamon, then add to the mixing bowl with the tomato soup, and beat well.
Step 3

Divide mixture evenly between the tins. Bake for 25 minutes until just cooked and a skewer inserted into the centre comes out clean. Allow to cool slightly in the tins, then turn out onto a rack to cool completely.
Step 4

To make frosting, beat butter until soft and smooth. Add icing sugar and continue beating until very smooth and creamy, adding milk to help the process along. Beat through vanilla essence.
Step 5

Place one cake on serving plate and spread half the frosting on top. Place second cake on top and spread with remaining frosting.

Recipe Notes

from Australia’s Best Recipes team

This would also be lovely with a cream cheese frosting rather than plain buttercream.
Make sure you use condensed tomato soup, and ignore the instructions on the back of the tin to add water.
Recipe and photo by Greer Worsley.