Eggnog Sour Cream Spice Cake

I was messing around with the SCSC and decided to try making it with eggnog instead of the usual buttermilk. Let me tell you, it is delicious. I used a thick, traditional Eggnog (not low fat). You can really taste it with the spices. Wonderful!! Just thought I’d share. This makes about 30+ cupcakes.

Eggnog Sour Cream Spice Cake


  • Eggnog Sour Cream Spice Cake
  • 1 yellow box cake mix

  • 1 box vanilla pudding
  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup (8 oz.) sour cream
  • ¾ tsp salt
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1 ½ tsp. ginger
  • 1 1/3 cup eggnog
  • 1/3 cup oil
  • 3 tsp. real vanilla
  • 5 eggs


  1. Frosted with Cream Cheese Frosting.
  2. Stir all dry ingredients together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 for about 20 minutes or until a toothpick comes out clean but not dry.
  3. Makes enough batter for two 8″ rounds.

    So who eats cake for nutrition??

Comments (2)


I would like to make this cake but what does the A mean in the ginger amounts and the salt amount? I can make a guess but I would like to be sure.