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Sour Cream Spice Cake Recipe
Sour Cream Spice Cake Recipe photo by Taste of Home

Sour Cream Spice Cake Recipe

Read Reviews (3)
4.67 3
Publisher Photo
Edna Hoffman, Hebron, Indiana, perks up a meal with this old-fashioned layer cake. The dense cake is rich in spices, while the frosting is fluffy and sweet.
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1-3/4 cups cake flour
  • 1-1/2 teaspoons ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/3 cup water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1 serving (1 piece) equals 283 calories, 9 g fat (6 g saturated fat), 65 mg cholesterol, 251 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, beat egg whites until stiff; gently fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. For frosting, combine the brown sugar, egg whites, water and cream of tartar in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes.
  4. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Sour Cream Spice Cake in Taste of Home December/January 2003, p19

Nutritional Facts

1 serving (1 piece) equals 283 calories, 9 g fat (6 g saturated fat), 65 mg cholesterol, 251 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Sour Cream Spice Cake(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 7, 2013

I have not had much success with cakes, but this was by far the best cake I have ever made. I made this for my husbands birthday (he does not care for sweets) he said this was the BEST cake he had ever made. I followed the recipe exactly except I used a bundt pan and added 5-10 mins to the baking time.

MY REVIEW
Reviewed May. 27, 2010

The cake turned out terrific, even though I didn't have cake flour and had to put the eggs in whole because I dirtied my beaters before reading the recipe. It is finely textured, moist, with the right mix of spices. I put it in a 9 x 13 pan without a problem. I will frost it with an ordinary vanilla cream frosting, but the frosting given in the recipe sounds very good. An all-around good recipe!

MY REVIEW
Reviewed Nov. 27, 2009

I made this for my grandmother's birthday and everyone loved it, especially the frosting!

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