Sour Cream Spice Cake Recipe

Introduction

This Sour Cream Spice Cake is a moist and flavorful treat perfect for any occasion. Infused with warm spices like cinnamon, allspice, and nutmeg, it offers a comforting taste with a tender crumb thanks to the sour cream and butter combination.

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

1. Step 1: Preheat 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.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
3. Step 3: In another large bowl, whisk together the brown sugar and granulated sugar. Add the melted butter and vegetable oil, whisking until the mixture is smooth and glossy.
4. Step 4: Add the eggs one at a time to the sugar mixture, whisking well after each addition.
5. Step 5: Stir in the sour cream and whole milk until combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
7. Step 7: Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Step 8: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent the pan with foil around the 25-minute mark.
9. Step 9: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving.

Tips & Variations

• For extra moisture, allow the cake to rest for a few hours or overnight before serving.
• Try adding chopped nuts or dried fruit like raisins or cranberries for added texture.
• Swap allspice with ground ginger or cloves for a different warm spice profile.
• If you prefer, frost the cake with cream cheese icing for a richer finish.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute sour cream with yogurt?

Yes, plain full-fat yogurt can be used as a substitute for sour cream in equal amounts, providing similar moisture and tanginess.

Why does the recipe use melted butter and oil together?

The combination of melted butter and vegetable oil helps create a moist, tender crumb with rich flavor and a soft texture.

Sour Cream Spice Cake Recipe

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★★★★★

4.7 from 56 reviews

• Author: Charlotte
• Total Time: 55-60 minutes
• Yield: 12 servings 1x

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Description

This Sour Cream Spice Cake is a moist and flavorful dessert featuring warm spices like cinnamon, allspice, and nutmeg. The combination of sour cream, melted butter, and vegetable oil creates a tender crumb, while the brown and granulated sugars add a rich sweetness. Perfect for serving at any gathering or as a comforting treat with a cup of tea or coffee.

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Ingredients

Scale 1x2x3x

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

Wet Ingredients

• 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

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Instructions

1. Preheat oven and prepare baking pan. Preheat your oven to 325°F (163°C). Lightly spray a 9×13-inch light-colored aluminum baking pan with nonstick cooking spray or line it with parchment paper to prevent sticking. Set aside.
2. Mix 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 well combined. Set this dry mixture aside.
3. Combine sugars with fats. In a separate large bowl, whisk the light brown sugar and granulated sugar together. Add the melted unsalted butter and vegetable oil, whisking until the mixture is smooth and glossy.
4. Add eggs to sugar mixture. Add the eggs one at a time to the sugar and fat mixture, whisking thoroughly after each addition to fully incorporate.
5. Incorporate sour cream and milk. Stir in the sour cream and whole milk into the wet mixture until fully combined and smooth.
6. Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the cake tender.
7. Pour batter into prepared pan. Transfer the batter evenly into the prepared 9×13-inch pan and spread it out smoothly with a spatula.
8. Bake the cake. Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. If the top of the cake starts to brown too quickly around 25 minutes into baking, loosely tent the cake with aluminum foil to prevent over-browning.
9. Cool completely. Once baked, remove the cake from the oven and place the pan on a wire rack to cool completely before slicing and serving.

Notes

• Use room temperature eggs, sour cream, and milk to ensure the batter comes together smoothly and helps with even baking.
• Do not overmix the batter once the dry ingredients are added; overmixing can cause a dense or tough cake.
• Light-colored aluminum pans are recommended to promote even baking and avoid over-browning.
• For an extra touch, consider topping with a simple glaze or dusting of powdered sugar once cooled.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Sour Cream Spice Cake, Spice Cake, Cinnamon Cake, Moist Cake, Holiday Dessert, Autumn Cake