This cake offers a perfect balance of sweetness and spice, with a moist texture thanks to the sour cream. It’s simple to make and doesn’t require any special equipment—no need for frosting unless you want it. The aroma while it bakes fills your kitchen with cinnamon, nutmeg, and clove, making it feel like a warm hug in dessert form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Sour cream
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, cream the butter with brown sugar and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Add the dry ingredients in batches, alternating with sour cream, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Optional: Dust with powdered sugar or top with a simple glaze or cream cheese frosting.
Servings and timing
This recipe makes approximately 12 servings. Total time: about 1 hour Prep time: 15 minutes Bake time: 35–45 minutes
Variations
Add chopped nuts like walnuts or pecans for extra texture.
Stir in raisins or chopped apples for added moisture and sweetness.
Use Greek yogurt instead of sour cream if you prefer.
Add a streusel topping before baking for a coffee cake-style twist.
Frost with cream cheese frosting or drizzle with a maple glaze for extra richness.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days. Refrigerate for up to 5 days if frosted. To freeze, wrap individual slices or the whole cake tightly and store for up to 2 months. Thaw at room temperature. Reheat slices in the microwave for 10–15 seconds if you prefer a warm cake.
FAQs
Can I use low-fat sour cream?
Yes, but full-fat sour cream gives the best texture and flavor.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day after the flavors settle.
What’s the best pan to use?
A 9×13-inch baking pan or a bundt pan works well. You can also use loaf pans for smaller cakes.
Can I add frosting to this cake?
Yes, cream cheese frosting or a vanilla glaze pairs beautifully with the spices.
What makes this cake so moist?
The sour cream helps keep the cake tender and moist without making it heavy.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt is a good substitute and still keeps the cake moist.
How should I store leftovers?
Store in an airtight container at room temperature or in the fridge if frosted.
Can I bake this as cupcakes?
Yes, adjust the baking time to 18–22 minutes and check with a toothpick for doneness.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the flavor and texture.
Conclusion
Sour Cream Spice Cake is a delightful dessert that’s easy to make and rich with flavor. Its moist crumb, warm spices, and tangy sour cream base create a perfect bite every time. Whether you serve it plain, glazed, or frosted, this comforting cake is sure to be a crowd-pleaser, especially during cooler months
Sour Cream Spice Cake is a moist, tender dessert flavored with warm spices like cinnamon, nutmeg, and cloves, and enriched with tangy sour cream. It’s perfect for fall, cozy gatherings, or an everyday sweet treat.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients in batches, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or top with glaze or cream cheese frosting.
Notes
Chopped nuts like walnuts or pecans add a nice crunch.Stir in raisins or chopped apples for extra sweetness and moisture.Greek yogurt can be used instead of sour cream.Add a streusel topping before baking for a coffee cake variation.The cake tastes even better the next day as flavors settle.
