Sour Milk Spice Cake

Sour Milk Spice Cake

Erma Germino 0

"This is a cake my Mother made in the 30's and 40's. Note: To make sour milk combine l cup milk and l tablespoon vinegar. Let sit for l5 minutes."

Ingredients {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.
  2. Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts.
  3. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews 36

  1. 39 Ratings


Moist as oil based cakes are typically. However, heavy as oil based cakes tend to be, as well. Replacing half the oil with unsweetened applesauce lightens things up a lot without compromising moistness. The addition of 1/2 tsp baking powder resulted in a higher, lighter cake, as well. This recipe is very pale in flavor. Spice cakes should have a definite, robust taste, redolent of the spices used. Results were helped tremendously by doubling the cinnamon and cloves, adding ground nutmeg, allspice, ginger and mace (1/2 tsp of each.) As you can probably guess, I feel there is potential with the given recipe, but just too much need for adjustments to merit a higher score.


This recipe makes a nice moist cake. I did punch up the spices, doubling the cinnamon and cloves, and adding a tsp. or ground ginger, because I like spicy cakes. I made a lemon glaze for the top, which also added some nice flavor. (Cream cheese ising would have been better, but I had lemons, not cream cheese!) Tastes better the second day.

Miss Dusty

I added the extra spices, as suggested above. This cake tasted WONDERFULLY, but I had one MAJOR problem. When I pulled the cake out of the oven after the 45 minutes, I did the toothpick test, and it came out clean, so I knew it was done cooking. I let it sit overnight so that the spices would mix well. When I pulled it out this morning to cut it apart and get it ready for our brunch, the middle had fallen, so that it was half the height of the rest! Add insult to injury - I cut it in half, and in the center of the cake was uncooked cake. How it could have been uncooked after I tested it, I don't know! But I had to throw out about half of the cake. Major waste.