Nothing says cozy baking like the aroma of warm spices wafting from the oven, and this Sour Cream Spice Cake brings that comforting scent to life. It’s soft, tender, and perfectly spiced with cinnamon, nutmeg, and allspice, making every bite taste like fall. It will make you want to check out more of my cozy fall recipes! Topped with a silky molasses cream cheese frosting, it’s ideal for holidays, potlucks, or a simple weekend bake. If you love spiced cakes, be sure to try my Pumpkin Spice Coffee Cake next!
Ingredients & Substitutions
- All-purpose flour: Gives the cake its structure. Be sure to measure using the spoon-and-level method for the best texture.
- Baking powder & baking soda: Work together to create a light, tender crumb.
- Kosher salt: Enhances the flavor of the spices.
- Ground cinnamon, allspice, and nutmeg: The classic spice trio that defines this cake. You can swap allspice for a mix of clove and nutmeg if needed.
- Light brown sugar & granulated sugar: The mix adds both moisture and depth of flavor.
- Unsalted butter (melted): Adds richness and flavor. If using salted butter, you may want to lessen the amount of salt.
- Vegetable oil: Keeps the cake soft and moist even after a few days.
- Eggs: Bind the batter and add structure; room temperature eggs mix in more evenly.
- Sour cream: The secret to the soft, velvety texture, and hence, the name of the cake! I also use it in my Marble Cake, which you will want to try, too! Full-fat plain Greek yogurt can be used in a pinch.
- Whole milk: Helps thin the batter to just the right consistency. You can substitute 2% milk, half-and-half, or unsweetened almond milk if you prefer. Avoid skim milk, as it can make the crumb slightly less tender.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead, cool completely, and cover tightly with plastic wrap. Frost the next day before serving.
Can I use Greek yogurt instead of sour cream?
Sure! Full-fat Greek yogurt works well and gives a similar tender texture. Avoid nonfat yogurt, as it may make the cake drier.
What’s the best way to tell when the cake is done?
Look for the edges to pull slightly away from the pan, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
What if I don’t have a light-colored baking pan?
You can still bake this cake in a dark metal pan, just keep an eye on it as it may brown faster. Try reducing the oven temperature by 25°F and start checking for doneness around the 35-minute mark.
Serving Ideas
- Top with my homemade Molasses Cream Cheese Frosting for the ultimate fall flavor pairing; it’s rich, tangy, and spiced just right. For something a little lighter, try a simple vanilla glaze or my American Buttercream for a classic finish.
- A maple cream cheese frosting (from my Maple Cinnamon Rolls) or brown sugar ermine frosting also pairs beautifully with the warm spices.
- Sprinkle a little ground cinnamon or freshly grated nutmeg over the frosted cake for a cozy, finished look.
- Serve slices with a mug of Homemade Hot Cocoa or Chai Latte for the perfect fall dessert moment.
How To Store Sour Cream Spice Cake
Room temperature: Store frosted slices in an airtight container for up to 2 days.
Refrigerator: Keep covered for up to 5 days; let it come to room temperature before serving.
Freezer: Freeze unfrosted cake (tightly wrapped) for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
Sour Cream Spice Cake
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
- Preheat oven to 325°F. Spray a 9×13-inch light-colored aluminum pan with nonstick cooking spray or line with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- In a separate large bowl, whisk together the brown sugar and granulated sugar. Add melted butter and oil, whisking until smooth and glossy.
- Add eggs one at a time, whisking well after each addition.
- Add sour cream and milk, stirring to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it into an even layer with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. If the top starts to brown too quickly, loosely tent the pan with foil around the 25-minute mark.
- Remove the cake from the oven and place the pan on a wire rack to cool completely.*
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This cake is a wonderful spice cake! The crumb was so soft and moist, and the spices smelled heavenly. The molasses frosting was the perfect finishing touch!
Elizabeth
Yum! I love this spice cake, especially with the molasses cream cheese frosting.
Stephanie
The sour cream really keeps this cake tender! I love it, and it is easy to make.
Bella
This cake is soft, moist, and wonderfully spiced. It's a delicious cake that will be popular around the holidays, I think!
