The Best Spice Cake EVER

Hi everyone! I'm so sorry it's taken me this long to put up a decent post! I hope you still remember me... you know, the woman who used to write a food blog. hehe.

Things have been crazy and hectic here in Cali...in the best way possible! I've been meeting a ton of new people and experiencing a lot of new things. I come back to my hotel room at night just to crash and I barely have time to do anything else. I've already been here for three whole weeks and it's seemed to fly by SO quickly! I thought I would be super homesick, but actually, I'm happy to report that I'm doing just fine out here by myself. The sun makes me so giddy! =)

***EDIT*** Scratch what I said before. Half way through typing this entry, a 7.2 earthquake hit! And I was SCARED!!!!! The walls of my hotel room were shaking and swaying back and forth! I thought, "I'm going to die! I'm on the 11th floor!" And to top it all off, this was the second one I've experienced in the span of three weeks. Ok, I'm definitely ready to go home now! lol.


Anyway, enough about me. Onto this recipe! I'm so excited to be sharing this spice cake with all of you!


Remember how I did the Flourless Chocolate Cake a while ago? It was a fabulously decadent chocolate cake with a secret ingredient that no one can guess- BEANS. Well, you're in for a treat today because this spice cake also has a secret ingredient! And you'll NEVER guess what's in it!

You'll be shocked. You'll gasp in surprise. Are you ready for this?? Brace yourself. It's none other than..........

A can of Campbell's Tomato Soup! Oh, the insanity of it!

For me, it was one of those "that sounds SO incredibly gross that I must try it immediately" kind of things. lol.

You know how I am about these things. =)


In a large bowl, combine the dry ingredients along with all the wonderful spice cake spices! Give it a good stir. Mmm...the room smells wonderful already!

And now, for the secret ingredient!

It definitely looks kinda gross at this point! hehe.

Also add the butter (it calls for shortening but I can't ever bring myself to use it- yuck!), eggs, and water. Combine well. I love that this recipe only uses one bowl! Super easy and convenient.

Pour it into a bunt pan and bake at 325 for 35-40 minutes.

I used my new Heritage bundt pan (Williams Sonoma) for this. It was my first time making a bundt! And I thought this pan was just the most beautiful thing ever!

It came out beautifully, didn't it?

For the glaze, I used a simple vanilla-cinnamon frosting. I just improvised. I threw together a stick of softened butter, powdered sugar, cinnamon, milk, and vanilla extract. Mix it all together until you get the consistency you like. (Add more or less powdered sugar, depending on if you like it thicker or more thin.)

Ok, so this bundt was pretty without the frosting, but the swirls make it hard for the glaze to "fall gracefully" over the cake. humph! And now I've made it ugly. =)


This spice cake was one of the best I have ever tasted! You can't detect the tomato soup at all. I totally fooled my friends with this one! But the soup really brought out the flavors of the spices. The crumb was super soft and moist- it was incredible!


And I can't believe that this recipe uses only one bowl! It makes for a super easy clean up.

I have to thank Mike of Mike's Blog for introducing this fabulous recipe to me! Check out what he has to say about this recipe too!

If you like spice cakes, this is the only recipe you'll ever need. Guaranteed. YAY for weird secret ingredients! =)

Happy Easter, everyone!

Click HERE for the recipe.