If putting tomato juice in a cake sounds like something your great-grandmother invented during a pantry emergency, you're not entirely wrong. This old-fashioned tomato cake is moist, warmly spiced, and absolutely does not taste like ketchup. Because there are limits to even the strangest food combinations.
Table of Contents
This is from the family recipe box - my Aunt Lenore's recipe from the Great Depression. The original recipe called for just one tablespoon of butter (because it was important to conserve ingredients) but I've adjusted it to be a bit richer and more delicious.
You'll notice there are no eggs called for, either! My recipe tester said this, "Way to go Aunt Lenore!! I was totally skeptical of this cake. But once again- I was over the moon with the flavors!!"
One bite, and you'll understand why this nostalgic cake has stood the test of time-it's sweet, spicy, and just the right amount of quirky.
🥰 Is this tomato juice cake recipe for you?
- You love old-fashioned recipes that sound questionable on paper but have survived for generations because they're actually delicious.
- You're a spice cake person. Cinnamon, cloves, and allspice are doing the talking here. The tomato juice knows its place.
- You want a simple, moist cake that's just as happy beside an afternoon cup of coffee as it is dressed up with cream cheese frosting.
- You enjoy feeding people first and revealing the secret ingredient later. Some information is best shared after they've asked for seconds.
🧾 Gather your ingredients: what you'll need
- All-purpose flour - The regular stuff. We're making tomato cake, which is already enough excitement for one recipe.
- Cloves - A little goes a long way. Cloves have never understood the concept of an indoor voice.
- Cinnamon - Here to reassure everyone that despite the tomato juice, this is still cake.
- Allspice - One spice pretending to be an entire committee. Honestly, respect.
- Baking powder - Because we're making cake, not a tomato-flavored paving stone.
- Baking soda - Gets along beautifully with the acidity in the tomato juice. At least somebody around here is cooperating.
- Tomato juice - Yes, really. Trust the process. It makes the cake moist and gives it gorgeous color without making dessert taste like a Bloody Mary.
- Butter - Margarine works, or use six tablespoons of neutral oil such as canola or vegetable oil. Oil can't be creamed with the sugar, so expect a slightly denser cake.
- Sugar - Because without it we'd have tomato bread, and I refuse to be responsible for that.
📖 Recipe
Aunt Lenore's Tomato Cake
Print Pin Recipe Rate RecipeIngredients
- 1 cup tomato juice, room temperature
- 1 cup sugar
- ½ cup butter, room temperature but not melty
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 teaspoon cinnamon
Instructions
- Spray a 9x5-inch loaf pan with no stick baking spray. Set aside.
- Cream butter and sugar.
- Mix flour, baking powder and spices.
- Add baking soda to tomato juice.
- Add ⅓ of the flour mixture to the creamed butter and sugar.
- Mix well on low speed.
- Add ½ of the tomato juice mixture, mixing well.
- Repeat the steps, alternating the flour and tomato juice, and ending with the flour.
- Spoon into the prepared loaf pan.
- Bake at 300℉ for 40-45 minutes in a greased loaf pan, or until the center registers about 200°F on an instant-read thermometer.
- Cool and dust with confectioner's sugar.
Notes
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- Alternate adding the dry ingredients with the tomato juice, and mix on low until just combined. This method helps hydrate the flour and prevents overmixing.
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- To keep the cake moist and tender, it must be baked at a low temperature for about 45 minutes. Resist the temptation to increase the temperature and reduce the baking time!
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- Let the cake cool before dusting it with powdered sugar. Otherwise, the sugar will melt and absorb into the cake.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make tomato cake
- Cream the butter and sugar until light and fluffy. Give it a few minutes. We're making cake, not merely introducing them.
- Mix in one-third of the flour mixture until just combined. No need to beat it into submission.
- Alternate the remaining flour mixture with the tomato juice, mixing just until combined after each addition. Yes, the batter is going to look suspiciously tomato-adjacent. Carry on.
- Spread the batter in the prepared loaf pan and bake until a toothpick inserted in the center comes out clean or the center registers about 200°F on an instant-read thermometer when inserted in the center. Your kitchen will smell like spice cake, not an Italian restaurant. Promise.
For an extra sweet finish, garnish your tomato cake with classic whipped cream cheese frosting
😱 What can go wrong (and how to fix it)
🍅 The cake is dense. First of all, this is a dense poundcake type cake. Make sure the butter and sugar are properly creamed until light and fluffy, and don't overmix once you start adding the flour.
🍅 The center is still gooey. Loaf cakes are sneaky little things. Check the center with an instant-read thermometer. You're looking for about 200°F to 205°F.
🍅 The outside is getting too dark. Loosely tent the cake with foil and let the center finish baking. Do not panic and yank it out early. The middle has plans of its own.
🍅 The cake sticks to the pan. Grease the loaf pan well, especially the corners. Let the cake cool for about 10 minutes before turning it out. Immediately is crumbly chaos; completely cool is sticky concrete negotiations.
🍅 It came out dry. The usual suspect is overbaking. Start checking early and pull it once the center is done. Cake does not become more virtuous through suffering.
👩🍳 FAQs
Not at all! The tomato adds moisture, a slight tang, and a rich color, but its flavor disappears. It ends up tasting like a delicious classic spice cake!
Tomato juice adds moisture, acidity, and color without making the cake taste like tomatoes. Tomato cakes became especially popular during the Depression and World War II, when home bakers relied on inexpensive pantry ingredients to stretch scarce baking staples.
This cake is even better the next day. Bake it, let it cool completely, then cover it tightly and leave it at room temperature overnight. The spices get a chance to settle in and make themselves at home.
Sherri Rochester says
I make a tomato soup cake, I can definitely see this turning out good! Tomatoes are fruit, right? I make a chocolate tomato soup cake last week that was so moist. Plus, it was so rich. My hubby said to put it on the 'keep' list!
Sherri Rochester says
Awesome! I haven't seen a tomato cake recipe made with tomato juice before. I make one with a can of tomato soup. We love that one. I am going to try this one soon! Thanks
Marye says
My aunt was born in 1910 so she was an adult during the depression - and this cake was one she made (according to her) during that time. They used it as dessert for Sunday dinner and then leftovers as a breakfast bread!
Jen says
Made recipe as written, very moist and great flavor!
Marye says
It's a really unique cake! I'm so glad you liked it.