Tomato Soup Black Magic Cake

Ingredients

• 1.75 cup All-Purpose Flour (sifted)
• 0.75 cup Cocoa Powder (unsweetened, Dutch‑process preferred)
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 large Eggs (room temperature)
• 0.5 cup Vegetable Oil
• 1 cup Buttermilk (If unavailable, use 1 cup milk + 1 tsp white vinegar, let sit 5 min)
• 1 tsp Vanilla Extract
• 1 can Campbell's Tomato Soup (10.5 oz, smooth)
• 0.25 cup Unsalted Butter (cut into cubes, melted for glaze)
• 3 tbsp Water (plus extra ½ tbsp as needed for glaze)
• 0.25 cup Cocoa Powder (for glaze, same type as cake)
• 1 tsp Vanilla Extract (for glaze)
• 1 cup Powdered Sugar (sifted, added gradually)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In the mixer’s bowl, sift together 1 ¾ cup flour, ¾ cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Give a quick stir to break up any lumps.

   Time: PT3M

3. Add Wet Ingredients

   Add 2 large eggs, ½ cup vegetable oil, 1 cup buttermilk, 1 tsp vanilla extract, and 1 can (10.5 oz) Campbell’s tomato soup to the dry mixture. Mix on low speed just until incorporated.

   Time: PT2M

4. Mix Batter

   Increase the mixer to medium speed and beat the batter for 6 minutes, scraping the sides of the bowl once or twice.

   Time: PT6M

5. Prepare Bundt Pan

   Generously spray the 13‑inch Bundt pan with non‑stick pan release spray, ensuring all crevices are coated.

   Time: PT1M

6. Transfer Batter

   Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

   Time: PT1M

7. Bake

   Place the pan in the preheated oven and bake for 50‑53 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT52M

   Temperature: 350°F

8. Cool and Invert

   Allow the cake to cool in the pan for 10‑15 minutes, then run a thin knife around the edges and invert onto a cooling rack.

   Time: PT15M

9. Make Chocolate Glaze

   In a small saucepan over low heat, melt ¼ cup butter. Add 3 tbsp water and ¼ cup cocoa powder, stirring until smooth. Remove from heat, stir in 1 tsp vanilla, then gradually whisk in 1 cup powdered sugar, adding ½ tbsp water at a time until the glaze is pourable but not runny.

   Time: PT7M

   Temperature: low

10. Glaze the Cake

    Drizzle the chocolate glaze over the fully cooled cake, allowing it to pool into the Bundt’s crevices. Let the glaze set for a few minutes before slicing.

    Time: PT3M

11. Slice and Serve

    Using a sharp knife, cut the cake into 12 even slices. Serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Cocoa Powder: Unsweetened chocolate (melted), Carob powder
• Instead of Baking Soda: Potassium bicarbonate (less common)
• Instead of Baking Powder: Cream of tartar + baking soda (2:1)
• Instead of Salt: Sea salt, Kosher salt (use less)
• Instead of Eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water), Applesauce (¼ cup)
• Instead of Vegetable Oil: Canola oil, Melted coconut oil
• Instead of Buttermilk: Soured milk (as noted), Yogurt thinned with water
• Instead of Vanilla Extract: Maple extract, Almond extract (use half)
• Instead of Campbell's Tomato Soup: Other brand tomato soup, Homemade smooth tomato soup
• Instead of Unsalted Butter: Margarine, Coconut oil (will change flavor)
• Instead of Cocoa Powder: Unsweetened chocolate melted
• Instead of Vanilla Extract: Maple extract
• Instead of Powdered Sugar: Confectioners’ sugar

Equipment Needed

• Sunbeam Mixmaster (or any stand mixer)
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Bundt Pan (13‑inch)
• Non‑stick Spray (Pan Release)
• Cooling Rack
• Saucepan (small)
• Whisk (for glaze)
• Knife (for slicing)

Critical Steps — Do Not Skip

• Mix batter on medium speed for the full 6 minutes to develop a smooth texture.
• Bake until a toothpick comes out clean; under‑baking leads to a gummy crumb.
• Prepare the chocolate glaze without letting it boil; overheating can cause grainy texture.

Chef Tips from the Video

• Use room‑temperature eggs and buttermilk for a uniform batter.
• Sift the cocoa powder with the flour to avoid pockets of dry cocoa.
• If you prefer a stronger coffee flavor, replace the tomato soup with 1 cup strong brewed coffee.
• For a shinier glaze, add a pinch of corn syrup or a drizzle of melted chocolate.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for 1‑2 days if covered.

Make-Ahead Tips

• Bake the cake a day ahead; keep it covered and bring to room temperature before glazing.
• Glaze can be prepared up to 2 hours in advance and kept warm over a double boiler.
• Store the glaze in a sealed jar in the refrigerator; re‑heat gently before using.

Frequently Asked Questions