How to make Tomato Soup Cake / 1,000 subscribers giveaway

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start by placing a whole can of condensed tomato soup into a bowl.

Stir in 1 teaspoon of baking soda and set the mixture aside.

In another bowl, add 1/2 cup of butter and mix in 1 cup of sugar until blended.

Add 2 eggs one at a time, mixing well after each addition.

Stir in 1 teaspoon of vanilla extract.

Add the puffed up tomato soup mixture to the butter and sugar mixture and mix well.

In a separate bowl, combine 2 cups of flour, 2 1/2 teaspoons of baking powder, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of allspice.

Gently mix the dry ingredients into the wet mixture until just combined, ensuring no streaks of flour remain.

Pour the batter into a greased baking dish or cake pan.

Bake in a preheated oven at 350°F for about 20 minutes.

Check doneness with a toothpick; it should come out clean after 25 minutes.

Let the cake cool completely before frosting.

To make the frosting, mix together butter and cream cheese, then beat in 1/2 teaspoon of vanilla extract.

Gradually mix in up to 3 cups of powdered sugar until desired sweetness is reached.

Frost the cooled tomato soup cake and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens