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5 from 1 vote

Mystery Cake with Cream Cheese Icing

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 10
Author: Joanna Cismaru



  • 4 tbsp unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg well beaten
  • 1 can condensed tomato soup Campbell's preferred 10 3/4 oz size
  • 1 tsp baking soda
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup raisins optional

Cream cheese icing


  • Preheat oven to 350°F. Spritz a 9" round cake pan with cooking spray. Line with a parchment circle and spritz with spray again.
  • Cream butter and sugar in large bowl. Add egg and mix well.
  • Combine baking soda with undiluted soup in can. Let foam for 1 minute. Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.
  • In a small bowl combine flour, baking powder and cinnamon. Whisk well and add to tomato soup mixture. Beat together for 1 minute on medium speed. Pour into prepared pan and bake for 30-45 minutes depending on your oven, insert toothpick and if the toothpick comes out clean it's done.
  • Cool on wire rack and ice as desired.
  • To make icing, mix butter and cream cheese together until smooth, add powdered sugar half a cup at a time and mix for a couple minutes. Add in vanilla and mix. Spread icing over cooled cake.