Tomato Soup Cake
A delightful and surprisingly moist cake combining the comforting essence of traditional cake with the rich flavors of tomato soup.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour providing a tender base for the cake
- 1 teaspoon baking powder ensuring a perfect rise
- 1 teaspoon baking soda contributing to the cake's fluffy texture
- 1 teaspoon cinnamon infusing warmth and sweetness
- 0.5 teaspoon nutmeg adding a subtle floral note
- 0.25 teaspoon salt balancing the sweetness
Wet Ingredients
- 0.5 cup butter (softened) for a rich, creamy mouthfeel
- 1 cup sugar giving just the right amount of sweetness
- 1 can tomato soup (10.75 oz can, undiluted) delivering moisture and a hint of tanginess
- 2 units eggs binding the ingredients for a lovely, dense cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, ensuring each is fully combined before adding the next.
- Stir in the undiluted tomato soup.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
Baking
- Pour the batter into your prepared cake pan and smooth the top.
- Place it in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Optional: Prepare your favorite frosting or serve plain with a dusting of powdered sugar.
Notes
Make sure your butter is softened for a smooth batter. Use fresh spices to boost flavor. Avoid overmixing the batter to keep it airy.