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+ servings

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 slices


To make the tomato soup

  • 5 Tbs tomato paste
  • Water

For the cake

  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/2 stick unsalted butter
  • 2 cups baker's sugar
  • 3 cups cake flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt


Make the soup

  1. Add the tomato paste into a measuring jug and add water a little at a time, mixing well until you make one whole cup of tomato liquid like thing. We will call this the tomato soup.


  1. Preheat oven to 350 F ; prepare a bundt pan.
  2. Whisk the eggs, tomato soup and vanilla extract until well combined. Add in the baking soda and baking powder and mix a bit and keep it aside.
  3. In a stand mixer, beat the butter and sugar together until light and airy. Add in the flour and salt and mix until combined. Add in the cocoa powder and stir until everything mixes in.
  4. Add the tomato soup mixture a little at a time until well combined.
  5. Pour into the prepared bundt pan.
  6. Bake on middle rack for 50 - 60 minutes.

Recipe Notes

I used a basic ganache to top the cake with. It goes well with the cake. You can also just dust it with powdered sugar or use any other icing.