Sour Cream Spice Cake

Many years ago, it was my sweet sixteen.  My friends threw me a little surprise party.  The best part of the party (besides spending time with good friends of course): the cake.  I had no idea what kind of cake it was, just that it was cake.  I asked no questions, just ate cake (a good rule of thumb). It was delicious.  Since I was the birthday girl, I was given leftover cake to take home.  Surprisingly, a non-chocolate birthday cake became a huge hit with the family.  The mystery cake the bewitched us all was spice cake.

Since then, I have talked about making another cake.  It took over five years, but once again spice cake has graced our family’s table, this time for Allison’s 18th birthday.  A perfect autumn birthday cake.
This was my first attempt at a layer cake, so I was a little intimidated.  The cake was delicious and came together with a little work.  The icing, however, was not as successful.  My cream cheese frosting came out runny and thin.  After refrigerating it thickened enough to eat, but it led to a sweet and soft but messy cake.
So first layer cake: not a complete success, not a complete failure. Just ignore the cream cheese disaster.

Slightly Adapted from Taste of Home


1/2 cup butter, softened
1 1/2 cups light brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking soda
1 1/2 teaspoons all spice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup sour cream
Cream cheese frosting


Preheat oven to 350°F.  Grease and flour two 9-inch cake pans.  

In a large bowl, cream together butter and sugar.  Add egg yolks one at a time, fully incorporating the yolk before adding another.  Add vanilla extract and combine.

In a separate bowl, combine flour, baking soda, all spice, cinnamon, cloves, and salt.  Alternating between sour cream and dry ingredients, mix until just combined.

In a separate bowl, beat egg whites with hand mixer or whisk until stiff peaks just begin to form.  Carefully fold egg whites into batter.  Divide batter between two cake pans.  Bake 20-25 minutes, until a toothpick comes out clean.

Cool 10 minutes.  Run knife along edge and invert cake pan on wire rack to remove cake from pan.  Let cool to room temperature.  Frost with cream cheese frosting.

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