Tomato Soup Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease an 8-inch square cake pan.

Step 3 -Pour the flour, cinnamon, baking soda, nutmeg, cloves, baking powder, and salt into a large bowl.

Step 4 -Sift the ingredients together three times. This helps ensure the best cake texture.

Step 5 -In the bowl of a stand mixer, add the butter and the sugar and blend together on medium-high speed for about 2-3 minutes. Scrape down the sides of the bowl at least once during mixing.

Step 6 -Add in the egg and blend together on medium-high speed until the mixture is light in color, with lots of air incorporated, for about 5 minutes.

Step 7 -Reduce the mixing speed to low.

Step 8 -Pour about half of the dry ingredient mixture into the bowl of the stand mixer as it runs. Mix for a few seconds.

Step 9 -Immediately pour in the tomato soup. Mix for a few seconds.

Step 10 -Add in the remaining dry ingredient mixture and mix until all the dry ingredients are just combined, then immediately stop mixing. Over-mixing can cause gluten development, which will ruin the texture.

Step 11 -Pour the batter into the greased cake pan.

Step 12 -Bake the cake until a toothpick inserted into the center comes out relatively clean, about 35-40 minutes.

Step 13 -Remove the pan from the oven and place it on a cooling rack. Let it sit for 10 minutes.

Step 14 -Remove the cake from the pan and let it cool completely.

Step 15 -Frost with buttercream and serve.