Sour Cream Spice Cake
Moist and tender Sour Cream Spice Cake flavored with cinnamon, allspice, and nutmeg. Perfectly spiced and topped with molasses cream cheese frosting!
Servings: 12 people
Calories: 463kcal
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 9x13-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
*Once cooled, I topped the cake with my molasses cream cheese frosting.
Nutrition
Serving: 1piece (without frosting) | Calories: 463kcal