Denture Friendly Recipes

1950s Chocolate Tomato Soup Cake

1950s Chocolate Tomato Soup Cake

Published On: May 31, 2026,1 min read,

Very mid-century grandma-core. The tomato soup makes it ridiculously moist and deepens the chocolate flavor without tasting like tomatoes.

Cake Ingredients

Frosting Ingredients

Optional Ingredients

1950s Touch

Method (Cake)

Preperation

Preheat oven to 350°F.

Grease a 9×13 pan or two 8-inch round cake pans.

Mix Dry Ingredients

In a bowl, mix flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon.

Mix Wet Incredients

In another bowl, beat butter, eggs, tomato soup, milk, and vanilla.

Combine Wet & Dry Ingredients

Combine wet and dry ingredients until smooth. Don’t overmix.

Bake:

9×13 pan: about 35–40 minutes

Round pans: about 28–32 minutes

Finish

Toothpick should come out mostly clean.

Cool completely before frosting.

Method (Frosting)

Beat butter until smooth

Add cocoa and icing sugar gradually.

Add milk and vanilla until spreadable.

Common mistake: Overbaking it. This cake is supposed to stay moist and slightly dense – not dry and fluffy like boxed cake mix.

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