Sour Cream Spice Cake with Orange Clove Cream Cheese Icing
Indulge in the warm, spiced flavors of fall with this Sour Cream Spice Cake topped with Orange Clove Cream Cheese Icing. This moist and tender cake is infused with a medley of cinnamon, ginger, and cloves, perfectly balanced by the rich tang of sour cream. The creamy icing, spiked with zesty orange and a hint of clove, adds a beautifully aromatic twist that elevates every bite. Whether baked in a 9x13-inch pan or layered for a more elegant presentation, this cake delights as a centerpiece dessert for gatherings or a simple afternoon treat. With its harmonious blend of sweet, citrusy, and spiced notes, this dessert is a must-try for fans of classic comfort baking. Perfect for holidays or any cozy occasion, this spiced cake delivers seasonal charm in every slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.75 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 0.25 cups milk
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 0.25 teaspoons ground cloves
Instructions
Preheat the oven to 350°F (180°C) and grease and flour a 9x13-inch baking pan or two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and ground cloves. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Add the sour cream and milk to the batter, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no streaks of flour remain. Do not overmix.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan(s) on a wire rack.
While the cake is cooling, make the icing. In a large bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar, beating until fluffy and well combined.
Mix in the orange zest, orange juice, and ground cloves until the icing is smooth and spreadable.
Once the cake is completely cooled, spread the icing evenly over the top or between the layers if using round pans.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 143.4 g | 717% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 814.3 g | 296% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 563.0 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 877 mg | 67% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
