Sour Cream Spice Cake Recipe

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

Read Reviews
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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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

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

Directions

In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing bowl, beat egg whites until stiff; gently fold into batter.
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, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242° (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.
Add vanilla; continue beating until frosting reaches desired consistency, about 2 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 piece: 283 calories, 9g fat (6g saturated fat), 65mg cholesterol, 251mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 3g protein.

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  • 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
  1. In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing 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, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242° (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.
  4. Add vanilla; continue beating until frosting reaches desired consistency, about 2 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

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Reviews forSour Cream Spice Cake

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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.]"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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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