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Moist Vintage Tomato Soup Cake

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A moist, rich, and surprisingly delicious vintage cake made with tomato soup that adds a tender crumb and subtle depth of flavor. Perfect for beginners and cozy gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) sugar
  • ½ cup (120 ml) vegetable oil (neutral oil like canola or sunflower preferred)
  • 1 can (10.75 oz / 305 ml) condensed tomato soup (preferably Campbell’s)
  • 3 large eggs, room temperature
  • 1 ½ teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • Optional: ½ cup (60 g) chopped nuts or raisins (walnuts recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with butter or non-stick spray and line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the eggs and sugar together with an electric mixer on medium speed until pale and slightly fluffy, about 3 minutes.
  4. Add the vegetable oil and vanilla extract to the egg mixture and mix until just combined.
  5. Slowly pour in the can of tomato soup while mixing on low speed.
  6. Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed after each addition just until incorporated.
  7. Fold in optional nuts or raisins gently with a spatula.
  8. Pour the batter evenly into the prepared pan and smooth the top.
  9. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Remove the cake from the oven and let it cool in the pan for about 15 minutes, then transfer to a cooling rack.
  11. Once cool, slice and serve. Optionally dust with powdered sugar or drizzle with a lemon glaze.

Notes

Use room temperature eggs for better mixing. Do not overmix the batter to avoid a dense cake. Use condensed tomato soup for best moisture and flavor. Check cake starting at 30 minutes to avoid over-baking. Let cake cool in pan before transferring to prevent breaking. If tomato soup is thick, thin with a tablespoon or two of water.

Nutrition

Keywords: tomato soup cake, vintage cake, moist cake, easy dessert, homemade cake, beginner baking, unique cake recipe

Find it online: https://flurpchef.com/moist-vintage-tomato-soup-cake-recipe-easy-homemade-dessert-for-beginners/