If you're deep in your tomato girl summer era—or simply staring down a garden full of ripe tomatoes—may I suggest baking a homemade Tomato Cake with Basil Frosting?
I know, I know... tomatoes in a cake? But trust me on this one. Fresh tomatoes don’t make the cake taste like tomatoes. Instead, they bring a beautiful lightness and subtle freshness to the crumb—surprising, but so good.
The real magic is in the frosting: fresh basil steeped into cream, then whipped into a silky buttercream that pairs perfectly with the cake.
It’s unexpected, summery, and truly delicious. Bonus points if you bake it while wearing a tomato-print house dress. Hope you enjoy!
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ingredients you'll need
For the Tomato Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large tomatoes about 1 cup juice
- 3 eggs
- 1 cup granulated sugar
- 1 stick unsalted butter softened
- ½ cup neutral oil such as canola or vegetable
- Dash of vanilla extract
- 1 ¼ cups Greek yogurt
For the Basil Frosting:
- 2 sticks unsalted butter softened
- 3 cups powdered sugar
- Pinch of salt
- Splash of vanilla extract
- 1 ½ cups heavy cream
- 2 –3 basil stems
how to make a tomato basil cake
Bake the Tomato Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Prepare the tomatoes: Core and chop the tomatoes, then blend or crush them until mostly smooth. Measure out about 1 cup of the tomato pulp and juice. Set aside.
- Whisk the dry ingredients: In a medium bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
- Cream the butter and sugar: In a large mixing bowl (or using a stand mixer), beat the butter and sugar together until light and fluffy.
- Add eggs and oil: Mix in the eggs one at a time, beating well after each addition.
- Add the oil and a dash of vanilla extract, and continue mixing until fully incorporated.
- Add the tomato and yogurt: Stir in the tomato mixture and Greek yogurt until the batter is smooth (it may look a little curdled at first, but it will come together).
- Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix.
- Divide and bake: Divide the batter evenly between the prepared cake pans. Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly to the touch.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Basil Frosting:
- In a small saucepan, bring the cream and basil stems to a gentle boil.
- Remove from heat and let steep until cool.
- Strain and discard basil. In a stand mixer, beat the butter until pale and fluffy.
- Slowly add the powdered sugar, mixing until smooth.
- Pour in the cooled basil-infused cream and continue to mix.
- Add a splash of vanilla, then beat the frosting for 8–10 minutes, until light and airy.
- Generously frost approximately ½ inch of frosting on the first layer of cake and smooth with an offset spatula. Repeat on the top layer and fill in the gaps on the side with remaining frosting. Smooth with an offset spatula.
- Garnish with fresh cherry tomatoes and basil (optional)
Can you make a tomato cake?
Absolutely—you can make a tomato cake, and it's more delightful than you'd expect. While it might sound unusual at first, tomatoes have actually made their way into baked goods for over a century—most notably during the Great Depression, when canned tomato soup cakes were popular for their moisture and availability. But fresh tomato cake takes things in a lighter, more elegant direction. After all, tomatoes are a fruit, and like zucchini or carrot, they add subtle sweetness, moisture, and a surprisingly airy crumb. The result isn’t a savory cake—it’s tender, faintly sweet, and unexpectedly fresh. Especially when paired with bright flavors like a basil frosting, tomato cake becomes a beautiful ode to summer’s bounty.
Can you make a basil frosting?
Yes, you can make basil frosting—and it’s just as dreamy as it sounds. While basil is more commonly found in savory dishes, its sweet, aromatic notes make it a perfect companion to desserts, especially when infused gently into cream or milk before being whipped into a buttercream. This technique softens the herbal edge and brings out basil’s natural sweetness, resulting in a frosting that’s light, floral, and incredibly fresh. It pairs beautifully with summer flavors—like tomato, lemon, or strawberry—and adds an unexpected, elegant twist to any cake. Think of it as the dessert version of a summer garden: bright, lush, and full of life.
equipment you'll need
Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, or my Amazon Storefront for Kitchen Essentials.
- Mixing bowls (I love these versatile glass stacking bowls)
- Stand mixer (Kitchen Aid or Bosch*)
- Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
- Rubber spatula & whisk
- Cake Boards
- Offset spatula & cake scraper (for smoothing batter and frosting)
- Parchment paper (for lining pans) the precut versions are great too
- Cooling rack (for cakes and glazes)
- Cake pans (round, square, or rectangle*) — [size/type]
- Cutting Board
- Rotating Cake Stand (this helps decorate!)
- Pastry Bags
- Sharp Chef's Knife
- Food thermometer (if temperature-sensitive frosting)
- Liquid Measuring Cup
- Kitchen Scale
- Pastry brush (for greasing pans or applying syrups or glazes)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Tomato Basil Cake
Ingredients
Tomato Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large tomatoes about 1 cup juice
- 3 eggs
- 1 cup granulated sugar
- 1 stick unsalted butter softened
- ½ cup neutral oil such as canola or vegetable
- Dash of vanilla extract
- 1 ¼ cups Greek yogurt
Basil Frosting:
- 2 sticks unsalted butter softened
- 3 cups powdered sugar
- Pinch of salt
- Splash of vanilla extract
- 1 ½ cups heavy cream
- 2 –3 basil stems
Instructions
Bake the Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Prepare the tomatoes: Core and chop the tomatoes, then blend or crush them until mostly smooth. Measure out about 1 cup of the tomato pulp and juice. Set aside.
- Whisk the dry ingredients: In a medium bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
- Cream the butter and sugar: In a large mixing bowl (or using a stand mixer), beat the butter and sugar together until light and fluffy.
- Add eggs and oil: Mix in the eggs one at a time, beating well after each addition.
- Add the oil and a dash of vanilla extract, and continue mixing until fully incorporated.
- Add the tomato and yogurt: Stir in the tomato mixture and Greek yogurt until the batter is smooth (it may look a little curdled at first, but it will come together).
- Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix.
- Divide and bake: Divide the batter evenly between the prepared cake pans. Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly to the touch.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Frosting:
- In a small saucepan, bring the cream and basil stems to a gentle boil.
- Remove from heat and let steep until cool.
- Strain and discard basil. In a stand mixer, beat the butter until pale and fluffy.
- Slowly add the powdered sugar, mixing until smooth.
- Pour in the cooled basil-infused cream and continue to mix.
- Add a splash of vanilla, then beat the frosting for 8–10 minutes, until light and airy.
- Generously frost approximately ½ inch of frosting on the first layer of cake and smooth with an offset spatula. Repeat on the top layer and fill in the gaps on the side with remaining frosting. Smooth with an offset spatula.
- Garnish with fresh cherry tomatoes and basil (optional)
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