Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
The combination of sour cream's acidity with cream of tartar and baking soda creates a double-leavening system that produces carbon dioxide gas for lift and tenderness. The high ratio of eggs provides structure and richness, while their proteins coagulate during baking to set the cake's crumb. The acid in sour cream also tenderizes gluten strands, preventing toughness despite the substantial flour content, and contributes moisture that keeps this large-format cake from drying out.
Before You Begin
•This historic recipe uses unconventional measurements and requires interpretation—'6 each sour cream' likely means 6 cups, '2 each soda' means 2 teaspoons baking soda, and '1 quart rice' appears to be rice flour (4 cups) or an error for additional regular flour
•Bring eggs and sour cream to room temperature (68-72°F) for 30-60 minutes before mixing to ensure proper emulsification and even mixing
•Preheat your oven to 350°F and prepare multiple cake pans (this recipe yields enough batter for 3-4 standard 9-inch round pans or 2 half-sheet pans)
•Sift the flour, cream of tartar, baking soda, and grated nutmeg together to ensure even distribution of leavening agents and prevent lumps
Community Notes
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•Have all ingredients measured and ready before you begin—this large-batch recipe moves quickly once mixing starts
•The original instructions are minimal; plan to cream the sugar with eggs until light and fluffy (5-7 minutes), then alternate adding dry ingredients and sour cream in batches
Key Equipment
Stand mixer with paddle attachment (or very strong arms for hand mixing this large quantity)Multiple 9-inch round cake pans or 2 half-sheet pans, greased and flouredLarge mixing bowls (at least 8-quart capacity)Fine-mesh strainer or flour sifterWire cooling racksToothpick or cake tester for doneness
Ingredients
Instructions
1
Mix ingredients together
2
Bake
Make Ahead
The cake layers can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, wrap in plastic and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting or serving.
Storage
Store unfrosted cake layers wrapped in plastic wrap at room temperature for up to 3 days. If frosted, store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature 30 minutes before serving for best texture and flavor.
