OLD-FASHIONED TOMATO SOUP CAKE

Old-Fashioned Tomato Soup Cake image

Provided by @MakeItYours

Number Of Ingredients 19

For the Cake:
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
10.75-oz can condensed tomato soup (undiluted)
1 3/4 cup all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
Optional: 1 cup raisins or chopped walnuts or pecans
For the Frosting:
8-oz cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
2 cups powdered sugar
1/2 tsp vanilla extract
1 Tablespoon milk or whipping cream

Steps:

Preheat oven to 350F and grease a 9x13" pan with cooking spray or butter.
In the bowl of a stand mixer, prepare cake batter by combining butter and sugar. Mix on medium-high speed until creamy.
Add eggs, one at a time, mixing after each addition until just combined.
Add condensed tomato soup and mix just until incorporated.
In a separate mixing bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and allspice.
With the mixer on low speed, gradually add the dry ingredients, mixing just until evenly combined.
Pour batter into prepared baking pan and smooth out the top. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean or the center springs back when pressed gently with your finger. Allow cake to cool completely before frosting.
Prepare frosting by using an electric mixer to combine cream cheese and butter until smooth.
Add powdered sugar gradually, mixing until incorporated.
Add vanilla extract and milk or whipping cream and mix until smooth.
Spread over cooled cake.