Go Back

Sour Cream Spice Cake

A cozy and delicious sour cream spice cake, rich with warm spices and incredibly moist, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1.5 teaspoons allspice
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 1.5 cups light brown sugar, packed
  • 0.5 cups granulated sugar
  • 0.75 cups unsalted butter, melted Using a rich butter like Kerrygold is recommended.
  • 0.5 cups vegetable oil Opt for a neutral oil like canola.
  • 3 large eggs, room temperature Tip: Soak eggs in warm water for 10 minutes if needed.
  • 1 cup sour cream, room temperature Daisy brand recommended for thicker texture.
  • 0.25 cups whole milk, room temperature

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Spray a 9×13 inch light-colored aluminum pan with nonstick cooking spray or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
  3. In a separate large bowl, whisk together the brown sugar and granulated sugar. Pour in the melted butter and oil, whisking until smooth and glossy (1-2 minutes).
  4. Add the eggs one at a time, whisking well after each addition until fully incorporated.
  5. Stir in sour cream and milk until you have a smooth mixture free of lumps.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (a few lumps are okay).
  7. Pour the batter into the prepared pan, spreading it into an even layer.
Baking
  1. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. If the top browns too quickly, tent the pan with foil around the 25-minute mark.
  3. Remove the cake from the oven and let it cool completely in the pan on a wire rack (about 20-30 minutes).
Serving
  1. Top the cooled cake with a molasses cream cheese frosting for an extra touch.

Notes

Store covered at room temperature for up to 3 days or in the refrigerator for up to a week. Can also be frozen for up to 3 months.