How to Make Tomato Soup Cake with Cream Cheese Frosting | Vintage Dessert Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat your oven to 350 degrees.

Spray your cake pan with a neutral oil.

In a stand mixer, cream together the butter and sugar on medium speed for 3 minutes until light and fluffy.

Sift the flour and set aside.

Add the tomato soup, vanilla, and eggs to the butter-sugar mixture, adding the eggs one at a time and mixing on medium low.

Gradually add half of the flour, mixing on low, then add the remaining flour along with the baking powder, baking soda, pumpkin pie spice, and salt.

Stir in the raisins and turn off the mixer.

Pour the batter into the prepared cake pan and spread evenly.

Bake on the middle rack for 28-30 minutes, or until a toothpick inserted comes out clean.

Let the cake cool completely on a baking rack before frosting.

For the frosting, beat the softened cream cheese and butter in a stand mixer until light and fluffy, then add vanilla and mix on low.

Slowly add the sifted powdered sugar, adjusting with milk if necessary until the frosting is spreadable.

Once the cake is cool, frost it with the cream cheese frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens