This tomato soup cake is a moist and fluffy spice layer cake frosted with cream cheese frosting. A popular vintage dessert based on a classic retro 1950s recipe.
Preheat oven to 350 F, grease two 8” cake pans and set aside
In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, and nutmeg; set aside
In a large bowl, stir together the oil, sugar, tomato soup, and water
Add in the flour mixture
Mix until just combined
Stir in the nuts and raisins
Stir until well combined and you have a smooth and creamy consistency
Divide the mixture evenly into the prepared pans, then bake in preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean
Allow to cool 10 minutes before inverting and cooling completely on a wire rack
Prepare the frosting by beating together the cream cheese and butter until light and fluffy
Add the powdered sugar
Beat until smooth
Stir in the vanilla, set aside until needed
Pipe half the frosting over one layer of the cake, then add the second layer and pipe the remaining frosting on top