Tomato Basil Cake
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!
Ingredients for Tomato Cake:
2 ½ cups all-purpose flou
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
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 This 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 by coring and chopping them, then blending or crushing until mostly smooth. Measure out about 1 cup of the tomato pulp and juice and set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the oil and a dash of vanilla extract. Stir in the tomato mixture and Greek yogurt until smooth (the batter may look slightly curdled at first but will come together). Gradually add the dry ingredients to the wet ingredients, mixing just until combined and being careful not to overmix. Divide the batter evenly between the prepared pans and bake for about 28 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly. Let the cakes cool in the pans for 10 minutes before turning 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, then remove from heat and let cool while it steeps. Strain out and discard the basil. In a stand mixer, beat the butter until pale and fluffy, then gradually add the powdered sugar and mix until smooth. Pour in the cooled basil-infused cream and continue mixing. Add a splash of vanilla and beat the frosting for 8–10 minutes until light and airy.
To Assemble:
Frost the first cake layer with about 1/2 inch of frosting and smooth with an offset spatula, then repeat with the top layer and fill in the sides with the remaining frosting. Smooth again with an offset spatula. Garnish with fresh cherry tomatoes and basil if desired.
Baker’s Notes
This recipe makes two 8” layers of cake. You can store cake in airtight container on counter or in fridge. You can freeze these layers & the frosting separately in an airtight container for up to 3 months. Best enjoyed at room temperature.
If using homemade buttermilk, squeeze ½ lemon used for zesting into milk and set aside to curdle.
Equipment
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
