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chocolate tomato soup cake

Secret Ingredient Chocolate Cake

A chocolate version of the classic "secret ingredient" tomato soup cake.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12


  • 1/2 cup butter at room temperature
  • 1 1/2 cup sugar
  • 1/3 cup buttermilk
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 1 10.5- oz can condensed tomato soup
  • 1 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 1/2 cup Dutch process cocoa
  • 2 cups flour


  • Preheat oven to 350. Butter and flour a standard Bundt pan. Set aside.
  • In a large bowl or bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the buttermilk, eggs, vanilla and soup and beat until smooth.
  • In medium bowl, whisk together the dry ingredients and stream them into the soup mixture while the beater is running until a thick, glossy batter forms. Scrape into prepared pan.
  • Bake 45 minutes or until a toothpick or thin knife inserted towards the center of the cake come back virtually dry.
  • Cool on wire rack in the pan for 10 minutes, unmold and cool completely on wire rack.


Add a simple glaze--whisk together  1/2 cup of buttermilk, 1/2 cup confectioners sugar and 1 tablespoon cocoa and drizzle it over the cooled cake.
Keyword cake