It’s no mystery that spice cake is one of those things that everyone seems to love. It’s so comforting, has tons of flavor and even makes your house smell amazing! It’s also the kind of dessert that only gets better the next day as the flavors deepen, so be sure to make enough that you’ll have leftovers. You might be wondering what’s so mysterious about something we already know is downright delicious? Well, we’ve got a vintage recipe for you, one that used to be super popular, but that fell out of style somewhere along the way. It’s like a traditional spice cake, but it’s also got a little something extra in it….

You‘ll be happy to know that most of the ingredients this cake calls for are typical pantry staples that you probably already have! Cinnamon not only plays an important part in the cake, but also gets swirled into into yummy cream cheese frosting with hints of vanilla. It’s sweet, but not overly sweet, allowing the unique flavors of the cake to come through and also making it even more moist. No need to run all over the place looking for unusual products that might never be used again. It all comes together in a few easy steps. For this recipe, our mystery ingredient adds an extra layer of flavor.

So, are you still wondering what our big, secret ingredient is? It’s an old-fashioned can of tomato soup that took this recipe over the top! Yep, the gorgeous red color of the soup gives the cake its color without giving it any of the accompanying acidic tomato flavor. Mixing in raisins that plump up while baking really adds another element of sweetness, but you can choose to leave them out if that’s not your thing – we, however, were really happy with the results! Have people try this cake out and see how good it is, then make them guess what the secret ingredient is – they’ll be blown away!