Description
This surprisingly moist and rich chocolate cake gets its secret depth and texture from a can of condensed tomato soup.
Ingredients
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 can (10.75 oz) condensed tomato soup
1 cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans.
2. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, whisk eggs, tomato soup, buttermilk, oil, and vanilla until combined.
4. Add wet ingredients to dry ingredients. Beat on medium speed for 5–6 minutes until smooth.
5. Pour batter into prepared pan(s), filling no more than 3/4 full.
6. Bake for 35–40 minutes (start checking at 30 mins for round pans).
7. Cool completely before frosting or serving.
Notes
Store at room temperature up to 3 days.
For extra richness, frost with chocolate buttercream or ganache.
Tomato flavor disappears entirely—trust the process!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: tomato soup chocolate cake, retro chocolate cake, secret ingredient cake, moist chocolate cake