Sour Milk Spice Cake
Elevate your baking game with this timeless Sour Milk Spice Cake, a perfect balance of warm, aromatic spices and rich, moist texture. This vintage-inspired recipe combines pantry staples like cinnamon, nutmeg, and cloves with the tangy goodness of sour milk to create a dessert that’s as comforting as it is flavorful. The simple trick of curdling milk with vinegar or lemon juice enhances the cake’s tender crumb, while the hint of vanilla ties everything together beautifully. With just 15 minutes of prep and a quick 30-minute bake, this cake is an effortlessly elegant treat for any occasion. Serve it plain, dusted with powdered sugar, or alongside your favorite cup of tea for a cozy, irresistible dessert experience. Perfect for lovers of spiced bakes or those seeking a nostalgic delight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 1 cup sour milk (or milk mixed with 1 tablespoon of vinegar or lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract and sour milk. If you don't have sour milk, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice, stir, and let it sit for 5 minutes.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, stirring just until combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving if desired.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 228.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 802 mg | 17% | |
*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.
