Tomato Soup Cake With Salted Caramel Frosting

You just can’t judge a can by it’s cover!

Tomato Soup Cake With Salted Caramel Frosting

Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings 8 servings


The Cake

  • 1 can condensed tomato soup
  • 1 tsp. baking soda
  • 1 1/4 cup granulated sugar
  • 1/2 cup butter softened
  • 1 lge. egg
  • 1 1/2 cup all purpose flour
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger

The Frosting

  • 1/3 cup butter softened
  • 3/4 cup brown sugar packed
  • 4-5 tbsp. heavy cream
  • 1/4 tsp. salt 2
  • 1 1/2 - 2 cups confectioners sugar


The Cake

  1. Preheat oven to 350°F.  Whisk the tomato soup and baking soda together in a medium sized mixing bowl and set aside.

  2. In a second bowl, blend the sugar and butter together using the back of a fork.  Then lightly beat the egg in a separate bowl and add it to the sugar and butter.  Mix until well blended.

  3. Pour the tomato soup in with the sugar and butter and whisk together.  Add in the flour, salt, cinnamon, nutmeg, and ginger and mix together until completely blended.

  4. Pour the cake mixture into a 9" x 9" greased bake pan.  Bake for 30 to 35 minutes.  Test with a tooth pick after 25 minutes of bake time.  The tooth pick should come out clean when cake is done.  You don't want to over bake it.

  5. When the cake is done remove from oven and set aside to cool (at least 30 minutes) before frosting.

The Frosting

  1. Melt the butter in a small sauce pan, then add the brown sugar and 2 tbsp. of the heavy cream while whisking constantly.  Reduce heat to a slow simmer, stir in the salt and allow to simmer for 2 minutes, stirring often.  Remove from the heat, pour into a medium sized mixing bowl and set aside to cool.

  2. Once the butter, brown sugar mixture has cooled enough (approx. 30 minutes) whisk in 2 tbsp. of heavy cream.  Now whisk or beat in 1 1/2 cups of confectioners sugar.  At this point your frosting should be ready to go.  If not, you can add heavy cream or more sugar in order to thin or thicken the frosting to the consistency you prefer.  That's it, frost that cake up and enjoy.

Recipe Notes

I don't know about you but I'm a real sucker for salted caramel.  Whether it's cake, cookies, ice cream or brownies, salted caramel rules.

Did You Know:  Salted Caramel, as we know it, dates back to 1980 and is credited to a French chocolatier by the name of Henri Le Roux.  Kudos to you Henri, you have made the world a better place.

Recipe adapted from:




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