This cake is so addictive, we’ve lovingly nicknamed it “crack cake.” The caramel frosting poured over the warm cake seals in the spicy deliciousness, making it impossible to walk past it without taking a little sliver. Our Mammaw used to claim she was “just evening out the edge!” Make it when you can share, and be prepared for everyone to request the recipe.
Ingredients for the Cake:
- 1 c. butter (2 sticks)
- 1 c. water
- 2 c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ½ c. sour cream
- 2 eggs
- 1 tsp. vanilla
Ingredients for the Frosting:
- ½ c. butter
- 1 c. packed brown sugar
- ½ tsp. salt
- ½ c. sour cream
- 2 ½ c. powdered sugar
- ½ tsp. vanilla
Instructions for the Cake:
Preheat the oven to 325˚F.
Grease and flour a 15×10 sheet cake pan or jelly roll pan; set aside.
Boil butter and 1 cup water in a medium sauce pan medium/high heat.
In a large bowl, whisk together flour sugar, baking soda, salt, cinnamon, & ginger.
Add hot butter mixture to flour.
Beat on low speed just until moisturized.
Add sour cream, beating well.
Beat in eggs, one at a time.
Stir in vanilla.
Spread evenly in prepared jelly roll pan.
Bake at 325˚F for 25-30 minutes, until toothpick comes out clean.
Instructions for the Frosting:
Bring butter, brown sugar, and salt to a boil over medium heat, stirring occasionally.
Remove from heat and stir in sour cream; return to a boil.
Remove from heat and gradually add powdered sugar & vanilla; beating at medium speed with a mixer until smooth. Pour over warm (not hot) cake & spread evenly.
Note: For the frosting, use a stainless steel pan or transfer to a bowl before mixing. The mixer will chip nonstick coating.
Ingredients
- Ingredients for the Cake:
- • 1 c. butter (2 sticks)
- • 1 c. water
- • 2 c. all-purpose flour
- • 2 c. sugar
- • 1 tsp. baking soda
- • ½ tsp. salt
- • ¼ tsp. ground cinnamon
- • ¼ tsp. ground ginger
- • ½ c. sour cream
- • 2 eggs
- • 1 tsp. vanilla
- Ingredients for the Frosting:
- • ½ c. butter
- • 1 c. packed brown sugar
- • ½ tsp. salt
- • ½ c. sour cream
- • 2 ½ c. powdered sugar
- • ½ tsp. vanilla
Instructions
Instructions for the Cake:
- Preheat the oven to 325˚F.
- Grease and flour a 15x10 sheet cake pan or jelly roll pan; set aside.
- Boil butter and 1 cup water in a medium sauce pan medium/high heat.
- In a large bowl, whisk together flour sugar, baking soda, salt, cinnamon, & ginger.
- Add hot butter mixture to flour.
- Beat on low speed just until moisturized.
- Add sour cream, beating well.
- Beat in eggs, one at a time.
- Stir in vanilla.
- Spread evenly in prepared jelly roll pan.
- Bake at 325˚F for 25-30 minutes, until toothpick comes out clean.
Instructions for the Frosting:
- Bring butter, brown sugar, and salt to a boil over medium heat, stirring occasionally.
- Remove from heat and stir in sour cream; return to a boil.
- Remove from heat and gradually add powdered sugar & vanilla; beating at medium speed with a mixer until smooth. Pour over warm (not hot) cake & spread evenly.
Notes
Note: For the frosting, use a stainless steel pan or transfer to a bowl before mixing. The mixer will chip nonstick coating.