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–+ servings

Old-Fashioned Cream Spice Cake Recipe (1900s Classic)

This vintage cream spice cake is a rich and warmly spiced layer cake that dates back to the early 1900s.
With aromatic spices like cinnamon, cloves, and allspice, paired with a tangy sour cream base and a traditional boiled frosting, this old-fashioned recipe brings nostalgic flavors straight from the past.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Servings 2 9-inch layers

Ingredients
  

Cake:

  • ½ cup butter softened
  • 1 cup packed dark brown sugar
  • Yolks of 5 large eggs
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground mace or substitute nutmeg
  • ¾ teaspoon salt
  • 1 cup sour cream
  • ½ teaspoon baking soda

Frosting:

  • 1¾ cups granulated sugar
  • ⅓ cup light corn syrup or golden syrup
  • ½ cup water
  • Whites of 2 large eggs

Decoration:

  • 1 cup chopped walnuts

Instructions
 

Cake Preparation:

  • Preheat the oven to 325°F and prepare two 9-inch round cake pans by greasing them with butter and lightly dusting with flour.
  • In a mixing bowl, cream the butter and brown sugar until the mixture is light and fluffy. Gradually add the egg yolks, beating well after each addition.
  • In a separate bowl, whisk together the flour, cinnamon, cloves, allspice, mace (or nutmeg), and salt to evenly distribute the spices.
  • In another small bowl, combine the sour cream with the baking soda and mix well.
  • Alternating between the two, fold the flour mixture and the sour cream mixture into the creamed butter mixture, stirring gently just until combined.
  • Pour the batter evenly into the prepared cake pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in their pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.

Frosting Preparation:

  • In a saucepan, heat the sugar, corn syrup, and water until the mixture reaches the soft-ball stage (240°F). Stir occasionally to ensure even heating.
  • While the syrup is cooking, use an electric hand mixer or stand mixer to beat the egg whites until they form stiff peaks.
  • Once the syrup reaches the proper temperature, carefully and gradually pour it down the side of the mixing bowl while continuing to beat the egg whites. Keep mixing until the frosting thickens and becomes spreadable.

Assembly:

  • Spread a generous layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting.
  • Sprinkle the top of the cake with chopped walnuts for a classic finishing touch.

Notes

  • This 1900s recipe features a traditional boiled frosting, but for a simpler option, vanilla buttercream can be used instead.
  • The combination of warming spices and rich brown sugar makes this an excellent cake for fall gatherings or holiday celebrations.
  • Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Keyword 1900s layer cake, Classic cream spice cake, Historical dessert recipe, Homemade boiled frosting, old recipes, Old-fashioned spice cake, Traditional spice cake with nuts, Vintage cake recipe
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