Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.75 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup full-fat sour cream
  • 0.5 cup whole milk
  • 2 cups powdered sugar, sifted
  • 4 tbsp whole milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the color is uniform.
  3. Using a mixer, beat the softened butter and granulated sugar on medium-high until the mixture looks pale and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Turn the mixer to low. Add one-third of the dry ingredients, followed by half of the sour cream and milk. Repeat, ending with the final third of the dry ingredients.
  6. Stop mixing the moment no streaks of flour remain to prevent the cake from becoming tough.
  7. Pour the batter into the pan, smooth the top, and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Let the cake cool completely to room temperature.
  9. Sift the powdered sugar into a bowl. Gradually whisk in the milk and vanilla until the glaze is thick but pourable.
  10. Pour the glaze over the center of the cake and use a spatula to spread it to the edges, allowing some to drip naturally down the sides.