Old-Fashioned Tomato Soup Cake

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This old-fashioned tomato soup cake, sometimes called “Mystery Cake,” is a charming piece of culinary history, dating back nearly a century. The idea of adding condensed tomato soup to a spice cake might raise eyebrows, but it creates a wonderfully moist texture and beautifully enhances the warm spices. Most people have no idea the soup is there—you can let them guess the mystery ingredient!

This is the kind of cake that feels right at home at potlucks, holidays, or family gatherings. The flavor is reminiscent of a classic spice cake, studded with nuts and raisins or dates, and it pairs perfectly with a simple cream cheese frosting. It’s nostalgic, unfussy, and delicious.

Ingredient Notes

• All-purpose flour – Provides structure for this sturdy, moist cake.
• Spices – Cinnamon, allspice, nutmeg, and cloves give the cake its classic warm flavor.
• Butter – Creaming with sugar creates a tender crumb.
• Brown sugar – Adds moisture and caramel notes.
• Tomato soup – The secret ingredient; it enhances moisture and blends seamlessly.
• Nuts – Walnuts or pecans add texture and flavor.
• Raisins or dates – Sweet, chewy bits that complement the spices.

Steps to Make Old-Fashioned Tomato Soup Cake

1. Mix the dry ingredients and set them aside.
2. Cream the butter and sugar, then beat in the eggs and vanilla.
3. Combine the tomato soup with enough water to make two cups of liquid.
4. Add the dry mixture to the butter mixture in batches, alternating with the soup mixture.
5. Fold in the nuts and raisins or dates.
6. Spread the batter in the prepared pan and bake until a toothpick comes out clean.
7. Cool the cake completely before frosting or dusting with powdered sugar.

Recipe Variations

• Swap the fruit. Use chopped dried cranberries, cherries, or even chopped apricots instead of raisins or dates.
• Add citrus. Stir in a bit of orange zest for a bright contrast to the warm spices.
• Make it nut-free. Omit the nuts or replace them with extra dried fruit.
• Add chocolate chips. A handful of mini chocolate chips adds little pockets of sweetness.

Serving Suggestions

• Serve with cream cheese frosting or a simple glaze.
• Pair with coffee, tea, or hot cider.
• Add a dusting of powdered sugar for a quick, unfrosted presentation.
• Garnish with chopped nuts or a drizzle of caramel if you want something extra.
• Top with a scoop of ice cream for a spectacular summer dessert.

Old-Fashioned Tomato Soup Cake

Diana Rattray

This fun tomato soup cake is also known as a Mystery Cake, and dates back to the late 1920s or early 1930s. Bake the cake and let everyone guess what the secret ingredient is!

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Servings 20 servings

Calories 292

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients

  

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• Butter and flour or baking spray, for greasing the pan
• 4 cups all-purpose flour
• 1 ½ tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup unsalted butter, room temperature
• 2 cups brown sugar, light or dark, packed
• 2 large eggs
• 1 ½ tsp vanilla extract
• 1 (10.5 ounce) can condensed tomato soup
• Water, as needed to make 2 cups with the condensed tomato soup
• 2 cups chopped walnuts or pecans
• 1 cup raisins or chopped dates

Recommended Equipment

• 9-by-13-inch baking pan
• Stand mixer
• Glass measuring cups
• Cooling racks

Instructions

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• Preheat oven to 350 F. Grease and flour a 9-by-13-by-2-inch baking pan.
  Butter and flour or baking spray (for greasing the pan)
• In a large bowl, combine the flour, baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside.
  4 cups all-purpose flour | 1 1/2 tsp baking soda | 2 tsp ground cinnamon | 1/2 tsp ground allspice | 1/2 tsp ground nutmeg | 1/4 tsp ground cloves
• In a large mixing bowl with an electric mixer, beat the butter until light. Beat in the brown sugar until the mixture is light and fluffy. Add the eggs and vanilla, and continue beating until well blended.
  1 cup unsalted butter (room temperature) | 2 cups brown sugar (light or dark, packed) | 2 large eggs | 1 1/2 tsp vanilla extract
• Pour the tomato soup into a 2-cup measure; add enough water to measure the full 2 cups.
  1 (10.5 ounce) can condensed tomato soup
• With the mixer on low speed, add the flour mixture to butter and egg mixture (about one-third at a time) alternating with tomato soup mixture and ending with flour mixture. Beat just until combined.
• Fold in the chopped nuts and raisins or dates and then spread in the prepared baking pan.
  2 cups chopped walnuts or pecans | 1 cup raisins or chopped dates
• Bake for 55 to 60 minutes, or until the cake tests done. A toothpick should come out clean when inserted into the center of the cake.
• Cool the cake in the pan on a rack for about 30 minutes. Leave it in the pan to cool completely or turn the cake out of the pan onto a rack.
• Frost the tomato soup cake with cream cheese frosting or your favorite icing, or simply sprinkle it with powdered sugar.

Nutrition

Calories: 292kcalCarbohydrates: 51gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 19mgSodium: 149mgPotassium: 178mgFiber: 2gSugar: 23gVitamin A: 32IUVitamin C: 1mgCalcium: 41mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword condensed soup, spice cake, tomato soup cake

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