About
We know what you're thinking.... "What in the world is Soup Cake?!" The concept just from the title, we'll admit, is quite strange. But once you get a taste of this unusual delight, you'll be just as obsessed as we are! Who would have thought that a little splash of nostalgic tomato soup would make such a delicious impact on this spicy, sweet treat. Lathered with the richest, creamiest vanilla frosting, your mind will quite literally be blown. It's our favorite to serve Soup Cake for dessert at our big brunch bashes, but we'd love for you decide when you enjoy it best!
Ingredients
- For the soup cake:
- baking spray with flour, to taste, for greasing the pans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 (10.75-ounce) can condensed tomato soup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup golden raisins
- For the cream cheese frosting:
- 1 (8-ounce) package cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 3 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat two 8-inch round cake pans with the baking spray with flour.
Step 3 -In a medium bowl, add the flour, the baking powder, the cinnamon, the nutmeg, the cardamom, the allspice, and 1/4 teaspoon of the salt and whisk to combine.
Step 4 -In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and 1/2 cup of the butter and mix on medium-high speed until it is light and fluffy, about 3-4 minutes.
Step 5 -Reduce the mixer to low speed. Add the eggs, 1 at a time, to the butter mixture and beat until it is just combined. Scrape down the sides of the bowl after each addition, as needed.
Step 6 -In a second medium bowl, add the tomato soup and the baking soda and mix to combine. Note: The mixture will fizz.
Step 7 -With the mixer on low speed, gradually add 1 teaspoon of the vanilla extract and the soup mixture to the butter mixture and beat until it is combined, about 1 minute.
Step 8 -With the mixer on low speed, gradually add the flour mixture to the soup mixture until it is just combined. Stop the mixer, as needed, to scrape down the sides of the bowl.
Step 9 -Fold the raisins into the cake batter.
Step 10 -Evenly pour the cake batter into the prepared cake pans.
Step 11 -Bake the cakes until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Step 12 -Transfer the cake pans to a wire rack and let them cool, about 15 minutes.
Step 13 -Invert the cakes onto the wire rack and let them cool completely, about 45 minutes.
Step 14 -Clean the stand mixer's bowl.
Step 15 -Add the cream cheese and the remaining butter to the clean bowl and beat on medium-high speed until it is pale and fluffy, about 30 seconds-1 minute.
Step 16 -Reduce the mixer's speed to low, then gradually add the confectioners' sugar to the cream cheese mixture.
Step 17 -Add the remaining vanilla and the remaining salt to the frosting mixture and beat on low speed until it is just incorporated, about 30 seconds.
Step 18 -Place 1 of the cooled cakes on a serving plate, then evenly spread 1 cup of the frosting over the top.
Step 19 -Top the frosted cake with the remaining cooled cake and evenly spread the remaining frosting over the top and down the sides.
Step 20 -Place the cake in the refrigerator and chill, uncovered, about 30 minutes.
Step 21 -Slice and serve.
