Sour Cream Spice Cake Recipe

Name: Sour Cream Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
Preheat oven to 350u00b0. 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 in 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 160u00b0, 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.

973

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/2 cups packed brown sugar, 3 large eggs, separated, 1 teaspoon vanilla extract, and more.

Yes, Sour Cream Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions