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