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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.
  • 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 large 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 sour cream
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/3 cup water
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract

Directions

  • 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.
  • Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • 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.
  • 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.

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