Product was successfully added to your shopping cart.


Product was successfully added to your comparison list.

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 teaspoon ground cinnamon
  • 1¼ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 cup sour cream
  • 2 tablespoons 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. 


Ready for More Cultured Cake Recipes?


Sour Cream Spice Cake

Related Articles


Related Products

Buttermilk and Sour Cream Direct Set Starter Culture Buttermilk and Sour Cream Starter Culture
Buttermilk Starter Culture  Heirloom Buttermilk Starter
The Home Creamery The Home Creamery