Mystery Cake with Cream Cheese Icing

Mystery Cake with Cream Cheese Icing

Mystery Cake with Cream Cheese Icing – the secret ingredient will surprise you. The popular mystery cake that dates back to the 1930s.

I’m super excited to share this recipe with you. This recipe for mystery cake dates back to the 1930s and this cake used to be very popular. You may wonder why it’s called mystery cake and the answer is simple. The special ingredient used in this cake may surprise you.

No lie! Not too worry though, there is no tomato taste in this cake at all. The reason tomato soup was used is because during the 1030s ingredients such as butter and eggs were precious and hard to come by so women had experiment with other ingredients. The tomato soup makes this cake moist and very little butter and eggs are used.


  • 4 tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, well beaten
  • 1 can condensed tomato soup (Campbell's preferred) 10¾ oz size
  • 1 tsp baking soda
  • 1½ cups all purpose flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ cup raisins (optional)
  • 4 oz cream cheese, softened
  • 4 oz butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
Read the whole recipe on Jo Cooks