Recipe: Sour Cream Spice Cake

This cake is a breeze to make in a last minute dessert dash, and it goes superbly with a scoop of Buttermilk Ice Cream, or Chèvre and Cream Cheese Cupcake Frosting for a rich, tangy, cultured dessert.



  • 2 cups unbleached white flour
  • 1½ cups packed brown sugar
  • 1 tsp. ground cinnamon
  • 1¼ teaspoons baking soda
  • 1 tsp. baking powder
  • ¾ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ½ tsp. sea salt
  • 1 cup sour cream
  • 2 Tbsp. unsalted butter, softened
  • ¼ cup lard or butter-flavored shortening
  • ½ cup room-temperature water
  • 2 large eggs


  1. Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan and set aside.
  2. Combine all the dry ingredients in a medium-sized bowl.
  3. In a slightly larger bowl, combine the remaining ingredients and whisk to mix well.
  4. Begin folding the dry ingredients into the large bowl of wet ones, a little at a time, mixing with a whisk after each addition, until everything is fully combined.
  5. Pour the batter into the prepared baking pan and bake 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool 15 to 20 minutes before frosting.


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