The first time I heard of cake being made using tomato soup, I was shocked and appalled. In my mind, that sounded even worse than adding mayonnaise to a batter! I can honestly say, though, that the final product isn’t the least bit offensive. Nope, it’s delicious. Cake made with tomato soup is so good, in fact, that I ended up making two.
The first recipe I tried was for a spice cake, which is something I know I love when it’s tomato-soup-free. Would I like this version as much? Well, while you can still detect the scent of tomato soup in the batter, the qualities seem to dissipate once the cake is baked. The result is basically a super-moist, richly-colored spice cake.
The second cake I tried was a chocolate cake that I spruced up with cherries and chocolate chips and baked in a bundt pan. Again, all you can really taste is chocolate; the tomato soup adds nothing but moistness. No complaints here!
I can almost guarantee that someone who has never knowingly had a cake made using tomato soup will not be able to identify the secret ingredient. In fact, the classic tomato soup cake is often called “Mystery Cake” or “Conversation Cake,” and rightly so.