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Sour Cream Spice Cake Recipe

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★★★★★

4.8 from 73 reviews

This Sour Cream Spice Cake is a moist, tender dessert bursting with warm spices like cinnamon, allspice, and nutmeg. The addition of sour cream and a blend of melted butter and vegetable oil gives the cake a rich texture, perfect for a cozy gathering or afternoon tea. Easy to prepare and bake, this cake delivers a delightful balance of sweetness and spice in every bite.

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 and Sugars

  • 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. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). 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. This ensures all the dry spices and leavening agents are evenly distributed.
  3. Combine Sugars and Fats: In a separate large bowl, whisk together the light brown sugar and granulated sugar. Add the melted unsalted butter and vegetable oil, whisking until the mixture is smooth and glossy, which helps incorporate air for a lighter cake.
  4. Add Eggs: Add the eggs one at a time to the sugar and fat mixture, whisking well after each addition to fully incorporate them, creating a cohesive batter.
  5. Add Sour Cream and Milk: Stir in the sour cream and whole milk to the wet mixture until combined. These ingredients add moisture and richness to the cake.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense cake.
  7. Pour Batter into Pan: Pour the prepared batter evenly into the greased or lined 9×13-inch pan, spreading it out with a spatula to create an even layer for uniform baking.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter. If the top starts browning too quickly, loosely cover the pan with foil at about 25 minutes to prevent over-browning.
  9. Cool Completely: Once baked, remove the cake from the oven and transfer the pan to a wire rack. Allow the cake to cool completely before slicing and serving for the best texture.

Notes

  • Use room temperature eggs, sour cream, and milk to help the batter mix more evenly and create a tender crumb.
  • Adjust spices according to your preference for more or less warmth.
  • If you don’t have a 9×13-inch pan, you can use two 8-inch pans but adjust baking time accordingly.
  • Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake pairs wonderfully with a simple glaze or whipped cream for added indulgence.

Keywords: Sour Cream Cake, Spice Cake, Cinnamon Cake, Moist Cake, Fall Dessert

Find it online: https://todayquickmeals.com/sour-cream-spice-cake-recipe/