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

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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


  • 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
  • 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 piece: 283 calories, 9g fat (6g saturated fat), 65mg cholesterol, 251mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 3g protein.


  1. Preheat oven to 350°. 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. In another bowl, whisk, flour, allspice, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with sour cream, beating well after each addition. With clean beaters, beat egg whites on medium speed until stiff. Fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small heavy saucepan over low heat, combine brown sugar, egg whites, water and cream of tartar. With a hand mixer, beat on low speed 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

Sweet White Wine

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

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Spitfiremama40 User ID: 7277963 113122
Reviewed Oct. 29, 2014

"I've made a ton of cakes but never with this kind of frosting. What a way to ruin a cake. Sour cream frosting or cream cheese frosting is a MUST for flavor and texture in regards to this recipe. I couldn't believe when one reviewer stated they "loved" the frosting! If you find window caulking edible then I guess this frosting is for you. [made frosting twice just to be sure , yep...still nasty.]"

ESNelson User ID: 7075932 41661
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."

cookingirl78 User ID: 2185950 205273
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!"

cocoafevr User ID: 3180149 89269
Reviewed Nov. 27, 2009

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

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