This sour cream spice cake is rich, moist, and packed with warm spices like cinnamon, cloves, and nutmeg. The addition of sour cream gives it a tender crumb and a slight tang that balances the sweetness. Chopped nuts add a bit of crunch, making each bite even more satisfying.
Baked in a loaf pan, this cake is perfect for breakfast, dessert, or an afternoon snack with coffee or tea. The flavors deepen over time, making it even better the next day. If you love classic spice cakes, this one is sure to become a favorite.
Old-Fashioned Sour Cream Spice Cake
Old-Fashioned Sour Cream Spice Cake FAQ
Why use sour cream in cake?
Sour cream adds moisture and richness, creating a soft and tender texture.
Can I use a different type of pan?
Yes! This recipe works well in a bundt pan or as muffins, but baking times may vary.
What type of nuts should I use?
Walnuts or pecans complement the spices best.
How do I store this cake?
Wrap it in plastic or store it in an airtight container at room temperature for up to three days or refrigerate for up to a week.
The History of Spice Cake
Spice cakes have existed for centuries, with early versions dating back to medieval Europe. In the 1800s, bakers added dairy, like sour cream or buttermilk, for extra moisture. By the 1900s, spice cakes became a staple in American households, often served with a simple glaze or frosting.
Timeline
- 1400s – Spice cakes are popular in Europe.
- 1800s – Sour cream and buttermilk are added to cakes for moisture.
- 1900s – Spice cakes become a classic American dessert.
- Today – This old-fashioned cake remains a favorite for its rich flavors.
Why You’ll Love This Recipe
This soft, flavorful cake is easy to make. The spices give it a cozy warmth, while the sour cream keeps it moist. It’s great alone or with a light glaze for extra sweetness.
Pro Tips for the Best Sour Cream Spice Cake
- Use full-fat sour cream for the richest flavor.
- Toast the nuts before adding them for extra depth.
- Line the pan with parchment paper for easy removal.
- Let the cake cool completely before slicing for the best texture.
- Dust with powdered sugar for a simple finishing touch.
Must-Have Kitchen Tools
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Loaf pan – Perfect for baking this dense, moist cake.
- Mixing bowls – Helps mix wet and dry ingredients separately.
- Whisk – Blends spices evenly into the flour.
- Cooling rack – Prevents the cake from getting soggy.
- Nut chopper – Makes chopping nuts quick and easy.
How to Serve Sour Cream Spice Cake
- Warm with a pat of butter.
- Topped with a simple vanilla glaze.
- Served with whipped cream and fresh berries.
- Paired with a cup of coffee or tea.
- As a holiday treat with eggnog.
A Classic Cake with Timeless Flavor
This sour cream spice cake is a comforting, homemade treat that’s perfect for any occasion. Its rich, spiced flavor and moist texture make it a delicious dessert or snack. Whether you enjoy it fresh from the oven or the next day, this cake is sure to bring warmth and nostalgia to your table.
Sour Cream Spice Cake Recipe
Sour Cream Spice Cake
A moist and flavorful sour cream spice cake made with cinnamon, cloves, and nutmeg. This easy-to-make loaf cake is perfect for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 cup thick sour cream
- 1 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 ½ cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ⅓ cup chopped nuts
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, beat sour cream and sugar together.
- Add eggs and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
- Gradually add dry ingredients to the wet mixture, stirring until combined.
- Fold in chopped nuts.
- Line a loaf pan with parchment paper and pour in the batter.
- Bake for 40 minutes in a moderate oven, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing.