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Two-Tone Spice Cake

I"m known for bringing delectable desserts to church functions. The combination of spice cake and sweet sour cream frosting is a pleasant surprise for people. —:Peggy Leibitzke, San Diego, California
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings


  • 10 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1-3/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup sour cream
  • 1/4 cup finely chopped nuts
  • 3/4 cup butter, softened
  • 5 to 6 cups confectioners' sugar
  • 1/3 cup sour cream
  • 1-1/2 teaspoons vanilla extract
  • 4 ounces semisweet chocolate or unsweetened chocolate, chopped
  • 2 tablespoons butter


  • In a bowl, cream butter and brown sugar. Add the eggs; one at a time, beating well after each addition. Combine the dry ingredients; add to the creamed mixture alternately with sour cream. stir in nuts. Spread into two greased and floured 8-in. round baking pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • For frosting, in a bowl, cream butter and confectioners' sugar. beat in sour cream and vanilla. Spread between layers and over top and sides of cake.
  • In a microwave or heavy saucepan, melt chocolate and butter. Cool for 2 minutes; spread over top of cake, allowing some to drip down the sides.

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