Tomato Soup Spice Cake with Cinnamon Buttercream Frosting
This cake was simply wonderful. I was apprehensive in making this cake. But now, this is one of my favorite cakes to make. If you love Carrot Cake, this cake is even better. This recipe is from the Cake Mix Doctor by Anne Byrn
This cake was simply wonderful. I was apprehensive in making this cake. But now, this is one of my favorite cakes to make. If you love Carrot Cake, this cake is even better. This recipe is from the Cake Mix Doctor by Anne Byrn
- 1 can condensed tomato soup
- 1 teaspoon vanilla
- 0.25 cup water
- 2 teaspoons ground cinnamon
- 3 tablespoons milk
- 1 stick butter
- 0.5 cup raisins
- 1 cup vegetable oil
- 3 large eggs
- 1 tomato soup spice cake ingredients
- spice cake mix ---pillsbury cake mix
- 0.5 cup pecans chopped
- cinnamon buttercream frosting
- 3 cups confectioners sugar
- 1 teaspoon butter flavoring
- Carbohydrate 181.422885 g
- Cholesterol 219.3625 mg
- Fat 115.97419375 g
- Fiber 1.78896253845096 g
- Protein 6.4965875 g
- Saturated Fat 22.381055 g
- Serving Size 1 1 Serving (309g)
- Sodium 427.144375 mg
- Sugar 179.633922461549 g
- Trans Fat 3.52443737500001 g
- Calories 1752 calories
Step-by-step
- Set Oven on 350 Degrees.
- Place the cake mix, undiluted Tomato Soup, eggs, oil and water in a large bowl and mixer until well blended.
- Fold in Raisins and chopped pecans until well blended in the batter.
- Pour into two 9 inch cake pans or 13 x 9 pan.
- Bake the cakes 28 to 31 minutes.
- Take cake out of oven to cool.
- Meantime, prepare the Cinnamon Buttercream Frosting.
- Place butter in mixing bowl and mix until fluffy.
- Add powdered sugar, add 3 tablespoon of milk and vanilla and butter flavoring and mix until fluffy.
- Then add the ground cinnamon and mix well.
- When the cake is completely cooled, frost the cake.
- Let set in the Fridge for 20 minutes before serving.
Cooling the baked layers completely before applying the buttercream prevents the fats in the frosting from melting into a translucent glaze. Baking requires an oven preheated strictly to 350 degrees Fahrenheit, ensuring the chemical leaveners react uniformly with the moisture provided by the canned soup and eggs. Condensed tomato soup acts as an economical baking liquid because its natural acidity reacts with alkaline agents in commercial cake mixes, while the tomato solids contribute pectin that mimics the tenderizing effects of buttermilk. Chopped pecans and raisins require gentle folding by hand rather than high-speed mixing to prevent the heavy inclusions from sinking to the bottom of the pans during the 28 to 31 minute baking window.
Textural integration peaks after a mandatory twenty-minute refrigeration period firms the butter solids in the frosting. Storing the frosted cake overnight allows the spices and natural sugars to migrate fully into the crumb, yielding a denser, moister slice than day-one consumption. Substituting oil for solid fat maintains structural tenderness during extended cold storage, preventing the crumb from hardening when chilled.
