Name: Sour Cream Spice Cake (Moist, Tender & Aromatic)
Ingredients: 2½ cups (315g) all-purpose flour; 1½ tsp baking powder; ½ tsp baking soda; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; ½ tsp salt; ¾ cup (1½ sticks / 170g) unsalted butter, softened; 1½ cups (300g) granulated sugar; 3 large eggs, room temperature; 1¼ cups sour cream, room temperature; 1 tsp vanilla extract; 1 cup powdered sugar; 2–3 tbsp milk or orange juice; ½ tsp vanilla extract

Ingredients

Scale

For the cake:

2½ cups (315g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
¾ cup (1½ sticks / 170g) unsalted butter, softened
1½ cups (300g) granulated sugar
3 large eggs, room temperature
1¼ cups sour cream, room temperature
1 tsp vanilla extract

Optional glaze:

1 cup powdered sugar
2–3 tbsp milk or orange juice
½ tsp vanilla extract

Instructions

Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13″ pan or two 9″ round pans.
Mix dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Cream butter & sugar: Beat butter and sugar until light and fluffy (~3–4 min). Add eggs one at a time, then vanilla.
Add sour cream & flour: Alternate adding sour cream and flour mixture in 3 batches, beginning and ending with flour. Mix just until combined.
Bake:
- 9×13″ pan: 35–40 minutes
- Layer cakes: 28–32 minutes
  Until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Glaze (optional): Whisk powdered sugar, milk/juice, and vanilla until smooth. Drizzle over cooled cake.

💡 Pro Tips:
– Room-temperature sour cream prevents curdling and ensures even texture.
– For deeper flavor, add ½ tsp allspice or a pinch of black pepper.
– Store covered at room temp up to 3 days or refrigerate for longer freshness.

Prep Time & Nutrition (per slice, serves 12):