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A two layer rustic tomato cake with white basil frosting naked-style with fresh cherry tomatoes and fresh basil bouquets sitting on top. The cake sits on a vintage green cake stand, with a slice of cake sitting on white china in front.

Tomato Basil Cake

Hannah Shepherd
A tender, two layer tomato cake with fresh tomatoes and greek yogurt for moisture, paired with a silky basil-infused whipped frosting for a rustic finish. This cakes gives a sophisticated nod to the vintage Tomato Soup Cake with fresh ingredients.
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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
  • 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)