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Sour Cream Spice Cake

 Sour Cream Spice Cake
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.
12-16 ServingsPrep: 35 min. Bake: 25 min. + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 eggs, separated
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract


  • 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 of 2

Sour Cream Spice Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.