slice of tomato cake on a plate

Mother's Tomato Cake Recipe

A delicious, dense style spice cake with cinnamon, nutmeg, walnuts and a homemade whipped cream topping. Perfect for any holiday gathering! Modified from The House on Palmetto by Rachel Teague Brewer

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12


Tomato Cake

Homemade Whipped Cream


  1. To make cake: Preheat oven to 325 degrees. Cream butter and sugar together. Alternate sifting in dry ingredients and adding tomato soup. Mix in walnuts by hand and place in a greased 9 inch baking dish. Bake for 25-30 min or until cake has set in the middle and a toothpick comes out clean. Set aside and let cool completely. 

  2. To make whipped cream: Whip heavy whipping cream, sugar and vanilla on high with beaters for 2-3 minutes or until a thick, spreadable consistency is formed. Spread over cooled cake and sprinkle with cinnamon. Serve cold and enjoy!

Recipe Notes

It's easy to grab the wrong tomato soup, so make sure to get cream of tomato and not the ones with large pieces or your cake might have a whole new texture going on!