Sour Cream Spice Cake Recipe
Introduction
This Sour Cream Spice Cake is a moist, warmly spiced treat perfect for any season. With a tender crumb and a rich blend of cinnamon, allspice, and nutmeg, it’s sure to become a favorite for your family and friends.
Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons allspice
- ½ teaspoon ground nutmeg
- 1 ½ cups (300 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
- ½ cup (109 g) vegetable oil
- 3 large eggs, room temperature
- 1 cup (230 g) sour cream, room temperature
- ¼ cup whole milk, room temperature
Instructions
- Step 1: Preheat the oven to 325°F. Prepare a 9×13-inch light-colored aluminum pan by spraying it with nonstick cooking spray or lining it with parchment paper. Set aside.
- Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, allspice, and nutmeg. Set the dry mixture aside.
- Step 3: In a separate large bowl, whisk the light brown sugar and granulated sugar together. Add the melted butter and vegetable oil, whisking until the mixture is smooth and glossy.
- Step 4: Add the eggs one at a time to the sugar mixture, whisking well after each addition to incorporate fully.
- Step 5: Stir in the sour cream and whole milk until well combined.
- Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Take care not to overmix to keep the cake tender.
- Step 7: Pour the batter into the prepared pan and spread it evenly with a spatula.
- Step 8: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the cake’s top browns too quickly, tent the pan loosely with foil around the 25-minute mark.
- Step 9: Remove the cake from the oven and place it on a wire rack to cool completely before serving.
Tips & Variations
- Use light brown sugar for a subtle molasses flavor, or try dark brown sugar for a deeper richness.
- Room temperature eggs, sour cream, and milk help the batter mix more evenly and result in a smoother texture.
- For extra warmth, add a pinch of ground cloves or ginger to the spice mix.
- Serve with a dusting of powdered sugar or a simple glaze made from powdered sugar and lemon juice for extra sweetness.
Storage
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to one week. To keep it fresh longer, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Reheat slices gently in the microwave or enjoy thawed at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the sour cream with yogurt?
Yes, plain full-fat yogurt can be used as a substitute for sour cream in equal amounts. It will maintain the moisture and tangy flavor in the cake.
What if I don’t have all the spices listed?
If you don’t have all the spices, cinnamon and nutmeg are the most essential. You can leave out the allspice or replace it with an equal amount of cinnamon or ginger for a slightly different flavor.
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Sour Cream Spice Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This moist and flavorful Sour Cream Spice Cake combines warm spices like cinnamon, allspice, and nutmeg with the richness of sour cream and butter. Perfectly tender with a lightly spiced crumb, it’s an ideal dessert for cozy gatherings or any time you crave a classic spice cake with a creamy twist.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons allspice
- ½ teaspoon ground nutmeg
Sugars and Fats
- 1 ½ cups (300 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
- ½ cup (109 g) vegetable oil
Wet Ingredients
- 3 large eggs, room temperature
- 1 cup (230 g) sour cream, room temperature
- ¼ cup whole milk, room temperature
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 325°F (163°C). Lightly grease a 9×13-inch light-colored aluminum baking pan with nonstick cooking spray or line it with parchment paper to prevent sticking. Set aside.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, allspice, and ground nutmeg until thoroughly blended. Set this mixture aside.
- Mix sugars with fats: In a separate large bowl, whisk the packed light brown sugar and granulated sugar together. Add the melted unsalted butter and vegetable oil, whisking continuously until the mixture is smooth and glossy.
- Add eggs: Incorporate the eggs one at a time into the sugar and fat mixture, whisking well after each addition to ensure even distribution and a smooth batter.
- Add sour cream and milk: Stir in the room-temperature sour cream and whole milk, mixing gently until fully combined to add moisture and richness to the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined. Avoid overmixing to keep the cake tender.
- Transfer batter to pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure uniform baking.
- Bake the cake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs but no wet batter. To prevent over-browning, tent the pan loosely with foil around the 25-minute mark if the top begins to brown too quickly.
- Cool the cake: Remove the cake from the oven and transfer the pan to a wire rack. Allow the cake to cool completely in the pan before slicing and serving.
Notes
- Use room-temperature eggs, sour cream, and milk to ensure smooth batter and even texture.
- A light-colored aluminum pan helps bake the cake evenly and prevent over-browning.
- If the cake top browns too quickly, tent with foil halfway through baking to prevent burning.
- Do not overmix the batter after adding dry ingredients to keep the cake tender and moist.
- For best flavor, allow the cake to cool completely before slicing.
- This cake pairs beautifully with a simple glaze or cream cheese frosting, though it is delicious on its own.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sour Cream Spice Cake, spice cake recipe, fall dessert, cinnamon cake, moist cake, easy spice cake, holiday dessert
