Sour Cream Spice Cake Recipe

I love sharing this Sour Cream Spice Cake Recipe because it’s one of those comforting, cozy desserts that feels like a warm hug on a plate. From the moment you slice into the moist, tender crumb speckled with fragrant spices, you’ll understand why it’s my go-to cake for everything from casual family dinners to holiday celebrations. The subtle tang of sour cream perfectly balances the rich sweetness and spice, making every bite irresistibly satisfying and deeply flavorful.

Why You’ll Love This Sour Cream Spice Cake Recipe

What I find truly special about this sour cream spice cake is its incredible depth of flavor paired with an amazingly tender texture. The cinnamon, allspice, and nutmeg come together in a warm, aromatic harmony that instantly transports me to cozy fall afternoons. The sour cream adds just the right amount of moisture and subtle tang, keeping the cake incredibly soft and fresh for days. It’s like a classic spice cake but elevated to a level that keeps everyone coming back for seconds.

I also love how straightforward this recipe is to prepare. Even if you’re just starting out in the kitchen, the steps are simple and clearly laid out, which makes baking this cake a real joy rather than a chore. Plus, it bakes evenly and reliably in a standard 9×13 pan, perfect for feeding a crowd. I’ve served this cake at everything from casual potlucks to holiday dinners, and it always feels like a special treat without fussing over complicated techniques or obscure ingredients.

Ingredients You’ll Need

The image shows several ingredients neatly arranged on a white marbled surface. There are two glass bowls at the top filled with light brown sugar and white flour, a small container of salt, and a red and white baking soda packet. Near the middle, there are small bottles of spices with brown, dark red, and beige powders. Butter sticks are near the bottom right, with two brown eggs and a small bowl of white sugar next to them. In front, a white tub of sour cream and a dark bottle of vanilla extract are visible, along with a small clear bowl of oil. A woman's hand is not visible in this image. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Sour Cream Spice Cake Recipe are simple, pantry-friendly staples that come together beautifully for rich texture and layered flavor. Each plays a key role—from the fragrant spices that define the character of the cake to the sour cream and fats that ensure perfect moisture and tenderness.

All-purpose flour: The base of the cake’s structure; using regular flour gives the right balance of softness and stability.
Baking powder and baking soda: Essential leavening agents that help the cake rise light and fluffy.
Kosher salt: Enhances all the flavors and balances sweetness perfectly.
Ground cinnamon, allspice, and nutmeg: The aromatic spices that bring warmth and quintessential spice cake flavor.
Light brown sugar and granulated sugar: A combo that provides caramel notes from the brown sugar and crunch from the granulated sugar, adding complexity.
Unsalted butter and vegetable oil: A duo that blends richness with moistness for a tender crumb that isn’t greasy.
Eggs: Bind everything together and add structure and moisture.
Sour cream: The secret hero of this recipe, giving tang and keeping the cake incredibly moist.
Whole milk: Mild addition to loosen the batter slightly for smooth mixing and tender texture.

Directions

Step 1: Preheat your oven to 325°F and prepare a 9×13-inch light-colored aluminum pan by spraying it with nonstick cooking spray or lining it with parchment paper. Setting this up early ensures your cake won’t stick.

Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, allspice, and nutmeg until they’re evenly combined and fragrant. Set this dry mixture aside for now.

Step 3: In a separate large mixing bowl, whisk together the light brown sugar and granulated sugar until blended. Add the melted unsalted butter and vegetable oil, whisking until the mixture is smooth and glossy, which signals it’s well combined.

Step 4: Add the eggs one at a time to the wet ingredients, whisking well after each addition to ensure the batter stays smooth and emulsified.

Step 5: Stir in the sour cream and whole milk until just combined. The batter should be creamy and slightly thick.

Step 6: Gradually add the dry ingredients to the wet mixture, stirring carefully with a spatula or wooden spoon until just combined. Be gentle—overmixing will toughen the cake, so stop as soon as you see no streaks of flour.

Step 7: Pour the batter into the prepared pan and use a spatula to spread it out evenly. Smooth the surface so the cake bakes evenly.

Step 8: Place the pan in the oven and bake for 40 to 45 minutes, checking around 25 minutes to ensure the top isn’t browning too quickly. If it is, tent loosely with foil to prevent burning while the center finishes baking.

Step 9: To test for doneness, insert a toothpick in the center—it should come out with just a few moist crumbs but no wet batter.

Step 10: Remove the cake from the oven and allow it to cool completely on a wire rack before slicing. This step allows the crumb to set perfectly, making it easier to cut and more enjoyable to eat.

Servings and Timing

This recipe yields about 12 generous servings, perfect for sharing with friends or family. You’ll spend around 15 minutes preparing the ingredients and mixing the batter. The baking time takes approximately 40 to 45 minutes, and then you need to let the cake cool completely for at least 30 minutes before serving. So, from start to finish, plan for roughly 1 hour and 15 minutes to enjoy this wonderful cake at its best.

How to Serve This Sour Cream Spice Cake Recipe

A single square piece of light brown cake with small holes in the texture sits on a white plate, topped with a thick, creamy, off-white layer of frosting spread evenly across the top. The cake looks soft and moist, and next to it is a silver fork resting on the plate’s edge. In the blurred background, there is a round white plate holding the rest of the cake with the same frosting on top, and a round bowl filled with light brown liquid. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Sour Cream Spice Cake Recipe, I love to pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the rich spice and creamy tang of the cake. Fresh berries or a drizzle of caramel sauce also add a lovely burst of flavor and color. For a simple touch, a dusting of powdered sugar brings elegance without overwhelming the spices.

This cake shines served at room temperature, which allows the delicate spices to truly blossom. However, I’ve found that gently warming a slice for 10 seconds in the microwave adds a cozy touch during cooler months. For presentation, I usually cut into square portions right from the pan and serve on simple white plates that frame the cake’s beautiful golden-brown crust and inviting crumb.

For beverages, a warm chai latte or spiced tea pairs beautifully, echoing the cake’s cinnamon and allspice notes without overpowering them. If you prefer wine, a lightly sweet Riesling or a fruity Grenache complements the sweetness and spice elegantly. I often serve this cake at family dinners and holiday gatherings because it strikes a perfect balance of familiar comfort and festive flavor, making everyone feel instantly at home.

Variations

I love playing around with this recipe to customize it for different tastes and dietary needs. For example, you can swap the all-purpose flour for a gluten-free blend to make it accessible if you or your guests are gluten-sensitive, though I recommend adding a teaspoon of xanthan gum for structure. To make it vegan, replace the eggs with flax eggs, use a plant-based sour cream alternative, and substitute the butter with vegan margarine. The cake will still be deliciously moist and fragrant.

Flavor-wise, I’ve experimented by adding a teaspoon of freshly grated ginger for a little extra warmth or a splash of vanilla extract for softness. Sometimes I fold in chopped toasted pecans or walnuts for crunch and texture. If you want a frosting, cream cheese icing complements the spices perfectly, but honestly, I often prefer it unadorned to fully savor the complex flavors.

For something a little different, try baking the batter in muffin tins for individual spice cake cupcakes that are great for parties or packed lunches. Just reduce the baking time to about 20-25 minutes, checking frequently for doneness. This cake is really versatile, and I encourage you to make it your own!

Storage and Reheating

Storing Leftovers

Once your cake has completely cooled, I recommend storing leftovers in an airtight container at room temperature if you plan to eat it within two days. This keeps it moist without drying out. For longer storage, wrapping the cake tightly in plastic wrap and then placing it in an airtight container in the refrigerator extends freshness for up to 5 days. Keep it well covered to prevent it from absorbing any other fridge odors.

Freezing

This cake freezes beautifully! To freeze, wrap individual slices tightly in plastic wrap and then place them all in a freestanding freezer bag or airtight container. It keeps well for up to 3 months this way. When you’re ready to enjoy, thaw slices in the refrigerator overnight or on the counter for a few hours for best texture. Avoid freezing the cake with any frosting, as that can affect texture on thawing.

Reheating

The best way I’ve found to reheat this cake is gently warming individual slices in the microwave for 10 to 15 seconds or in a low oven (around 300°F) wrapped loosely in foil for 10 minutes. This refreshes the moisture and lifts the flavors without drying the crumb out. Avoid overheating, as this can toughen the cake and mute its lovely spices.

FAQs

Can I substitute the sour cream with yogurt or another ingredient?

Absolutely! Plain Greek yogurt is a great 1:1 substitute for sour cream in this recipe and will still give that moist, tender crumb with a slight tang. If using yogurt, choose full-fat for best texture. Alternatively, buttermilk can be used but may alter the density slightly.

Do I have to use all the spices listed, or can I adjust them?

You can definitely tailor the spice blend to your preference. Cinnamon is essential for that signature flavor, but you can reduce or omit the allspice and nutmeg if you prefer a milder cake. Alternatively, adding a pinch of ground cloves or cardamom can give an intriguing twist. Just keep total spice amount balanced so it doesn’t overwhelm.

What is the best pan to bake this Sour Cream Spice Cake Recipe in?

A 9×13-inch light-colored aluminum pan works perfectly because it heats evenly for a consistent bake and gives the cake a nice crust. Dark pans can cause the cake to brown too quickly. If you don’t have this size, a bundt pan or two 8-inch round pans can work, but baking times will vary.

Can I make this cake ahead of time?

Yes! I often bake this cake a day or two before I plan to serve it. The flavors actually develop and intensify with time, and the texture becomes even more tender as it rests. Just be sure to wrap it tightly once cooled to keep it fresh.

How do I know when the cake is done baking?

The best way is to insert a toothpick in the center of the cake. When it comes out with a few moist crumbs (but no wet batter), the cake is ready. If the toothpick is dry, it may be slightly overbaked and drier. Be sure to check from about 40 minutes onward to avoid overbaking.

Conclusion

I can’t recommend this Sour Cream Spice Cake Recipe enough for anyone who loves a deeply flavorful, moist cake that feels both comforting and special. It’s a joy to bake and an even bigger joy to share with friends and family around the table. Once you try it, I’m sure it will become one of your favorite go-to cakes, just like it is for me. So grab your mixing bowls and spices, and let’s make some delicious memories!

“`