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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate sour cream and milk. Stir in the sour cream and whole milk into the wet mixture until fully combined and smooth.
- 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.
- Pour batter into prepared pan. Transfer the batter evenly into the prepared 9×13-inch pan and spread it out smoothly with a spatula.
- 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.
- 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
